ACORN BROWNIE CAKE
THIS TREETOP TREAT for birthday parties is the kind you can fix ahead of time, then squirrel away for later-but you might want to keep an eye on it. Why? With its popular peanut butter flavor plus a light texture, folks likely won't want to wait for a taste! To create the cake, our kitchen staff shaped Edie's recipe into an acorn and leaves using a pattern from Paula Del Favero. Then frosting and pecans capped it all off. Want to make this dessert yourself? You'll find it's no tough nut to crack-just follow the easy instructions here!
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a bowl, cream the butter, peanut butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Spread into a greased 15x10x1-in. baking pan. Bake a t 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, cream butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 6 tablespoons each in two bowls. Tint one red and one yellow; set aside. Add cocoa to the remaining frosting; mix well. , Using the acorn pattern and folded waxed paper, trace bottom of acorn up to dark brown dashed line. Cut out and unfold. , Trace the acorn cap onto folded waxed paper. Cut out and unfold., With a sharp knife, trace patterns on cooled brownie; cut out. Cut the remaining brownie into three to five leaves using a 3-in. maple leaf cutter; set aside. On a 16-in.-square covered board, position acorn cap over the acorn bottom in center of board. Frost top and sides of acorn with tan frosting. Sprinkle pecans over acorn cap. , Frost leaves with remaining tan frosting. Using an icing spatula, randomly blend red and yellow frosting over leaves. Use a toothpick to form veins in the leaves. Arrange decorated leaves around the acorn.
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Imi Nathi
[email protected]I can't wait to try these brownies!
OJ Brooks
[email protected]These brownies are a great way to use up leftover acorn flour.
Will Diggs
[email protected]I'm not a baker, but these brownies were easy to make and turned out great.
Mrmuzmmal munir
[email protected]These brownies are perfect for a party or potluck.
Arif Moholder
[email protected]I frosted these brownies with chocolate frosting and they were heavenly!
Badsha 302
[email protected]I added a cup of chopped walnuts to these brownies and they were delicious!
Jarvis Jenkins
[email protected]I made these brownies in a 9x9 inch pan instead of an 8x8 inch pan. They turned out great!
Kavita Coopoosamy
[email protected]I'm allergic to nuts, so I substituted almond flour for the acorn flour. The brownies turned out great!
Vivesh Sharma
[email protected]These brownies were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Kade Carrico
[email protected]I've made these brownies several times now and they're always a hit. They're my go-to recipe for brownies.
Titilope Tokunbo
[email protected]These brownies were easy to make and tasted great. I'm glad I found this recipe.
roxanna reyes
[email protected]I made these brownies for a party and they were a huge hit! Everyone loved them. I'll definitely be making them again.
Vicky Chepkemoi
[email protected]These brownies were a bit too dry for my taste. I think I'll add some extra butter next time.
Sher zada
[email protected]I wasn't sure what to expect from these brownies, but I was pleasantly surprised. They were delicious and had a great texture. I'll definitely be making them again.
Nada Elsherif
[email protected]These brownies were amazing! The acorn flour gave them a unique flavor and texture that I really enjoyed. I'll definitely be making them again.
Mr Suporter
[email protected]I was pleasantly surprised by how well these brownies turned out. They were easy to make and tasted delicious. I'm glad I tried them.
Ruth Bosley
[email protected]These brownies were a hit! They were moist, rich, and chocolatey, with a lovely nutty flavor from the acorn flour. I'll definitely be making them again.