These sprinkle brownies are so divine and super festive. Fudgy and chocolatey brownies that are rich and decadent, topped off with a delicious fudge frosting.
Making these Sprinkle brownies was as fun to bake as they are to eat! They are rich and chocolaty and have the best fudgy topping with a ton of sprinkles on top!
The rainbow sprinkle brownies are a version of our best ever fudgy brownies, and they live up to their sisters as being so deliciously fudgy and chewie. However the added twist of the rainbow sprinkles and the yummy fudge topping makes our sprinkle brownie recipe definitely the best from the rest!
Enjoy these amazing brownies on their own or with some ice cream and chocolate sauce. I know that this will definitely be the crowd-pleaser at your next get-together.
If you like chocolate recipes (like us!) then you will definitely love our incredible chocolate cake and chocolate cupcakes too!
And if you want the blonde version of brownies, then check out our delicious Blondies and Nutella Blondies. Or check out our edible brownie batter if you don’t want to wait for brownies to bake!
Ingredients You’ll Need
Ingredient Notes
- Sprinkles – we used rainbow sprinkles, also known as ‘jimmies’.
- Cocoa powder – should be natural and unsweetened, something like Hershey’s brand will work great.
- Butter – This recipe uses lightly salted butter, but unsalted butter is also acceptable.
- Chocolate chips or chopped chocolate – Chocolate chips can be milk chocolate or dark/semi sweet. You can also use an excellent-tasting chocolate bar chopped up for melting with the butter as an alternative to chocolate chips.
Step by Step Instructions
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Preheat the oven to 350°F (180°C), spray a 9×13 baking dish with non-stick spray, and line it with parchment paper so that there is an overhang on either side. Set aside.
- Sift the all-purpose flour and unsweetened cocoa powder into a bowl, add the salt, and mix together. Set aside.
- Add butter to a microwave-safe bowl along with chocolate chips or chopped chocolate and melt them together in the microwave. It doesn’t take too long to melt, so do it in 30 second increments bringing it out to stir every 30 seconds until melted.
- Then add the sugar, eggs, and vanilla extract to the melted butter and chocolate and whisk together until well mixed.
- Add the wet ingredients to the dry and mix into a thick batter.
- Add the sprinkles and fold them in.
- Transfer the batter to the prepared 9×13 baking dish and smooth down.
- Bake for 30-35 minutes at 350°F. You will know the brownies are done when they are dry and shiny on top and when a toothpick inserted into the center comes out with melted chocolate or moist crumbs but NO wet batter.
- While the brownies are cooling, prepare the fudge topping.
- Melt the butter in a saucepan and then add the sugar and milk.
- Stir continuously until it reaches a full boil, then remove from the heat, add the chopped chocolate or chocolate chips, and stir vigorously until they have melted and you have a smooth chocolate sauce.
- It will start setting pretty fast, so immediately pour it over the top of the still warm brownies, sprinkle with sprinkles and let it cool completely.
- After the brownies have cooled completely, cut into squares and enjoy!
Bakers Tips
- Don’t overmix your batter. To achieve a moist brownie that is not dense and dry, don’t overmix your batter. Mix the wet into the dry ingredients until you see the dry ingredients just start to disappear.
- Weigh your flour for the most accurate results in this recipe. If you don’t have a food scale, make sure you use the spoon and level method for measuring flour which is the most accurate way to measure flour when using cups. Spoon the flour into your measuring cup, then level off the top with a knife. Don’t scoop it, and don’t pack it into the cup.
- Don’t overbake your brownies. You will know the brownies are done when they are dry and shiny on top and when a toothpick inserted into the center comes out with melted chocolate or moist crumbs but NO wet batter.
Recipe FAQ
If you use a dairy-free butter such as Earth Balance, dairy-free chocolate chips and dairy-free milk, like soy milk or almond milk then these brownies can be made dairy-free.
Use a gluten-free all-purpose flour blend to replace the regular flour in this recipe.
Keep your brownies stored in an airtight container at room temperature OR in the fridge for up to a week. I prefer them stored in the fridge (in a covered container) as it makes them even more fudgy.
They are freezer friendly for up to 3 months. Let them cool completely before freezing. Thaw overnight in the fridge.
More delicious dessert bars recipes
- Biscoff Brownies
- Zucchini Brownies
- The Best Fudgy Brownies
- Biscoff Blondies
- Nutella Blondies
- Chocolate Tiffin
Did you make this recipe? Be sure to leave a comment and rating below.
Sprinkle Brownies
Ingredients
Brownie Batter:
- 1 cup All Purpose Flour (125g) *Measured Correctly*
- 1 cup Cocoa Powder (86g), Unsweetened
- 1 teaspoon Salt
- ¾ cup Butter (170g), Lightly Salted
- ½ cup Chocolate Chips or Chopped Chocolate (90g) Milk or Dark/Semi-sweet
- 2 cups White Granulated Sugar (400g)
- 3 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Rainbow Sprinkles
Fudgy Topping:
- ⅓ cup Butter (75g), Lightly Salted
- ⅓ cup Milk (80ml)
- 1 and ½ cups White Granulated Sugar (300g)
- 1 cup Chocolate Chips or Chopped Chocolate (175g), Milk or Dark/Semi-sweet
Decorate:
- ½ cup Rainbow Sprinkles
Instructions
- Preheat the oven to 350°F (180°C), spray a 9×13 baking dish with non-stick spray, and line it with parchment paper so that there is an overhang on either side. Set aside.
- Sift the all-purpose flour and unsweetened cocoa powder into a bowl, add the salt, and mix together. Set aside.
- Add butter to a microwave-safe bowl along with the chocolate chips or chopped chocolate and melt them together in the microwave. It doesn’t take too long to melt, so do it in 30 second increments bringing it out to stir every 30 seconds until melted.
- Add the sugar, eggs, and vanilla extract to the melted butter and chocolate and whisk together until well mixed.
- Add the wet ingredients to the dry and mix into a thick batter.
- Add the sprinkles and fold them in.
- Transfer the batter to the prepared 9×13 dish and smooth down.
- Place into the oven and bake for 30-35 minutes. You will know the brownies are done when they are dry and shiny on top and when a toothpick inserted into the center comes out with melted chocolate or moist crumbs but NO wet batter.
- While the brownies are cooling, prepare your chocolate fudge topping. Melt the butter in a saucepan and then add the sugar and milk.
- Stir continuously until it reaches a full boil, then remove from the heat, add the chopped chocolate or chocolate chips, and stir vigorously until they have melted and you have a smooth chocolate sauce.
- It will start setting pretty fast, so immediately pour it over the still-warm brownies, sprinkle it with sprinkles and let it cool completely.
- Cut into squares and enjoy.
Notes
- Weigh your flour for the most accurate results in this recipe. If you don’t have a food scale, make sure you use the spoon and level method for measuring flour which is the most accurate way to measure flour when using cups. Spoon the flour into your measuring cup, then level off the top with a knife. Don’t scoop it, and don’t pack it into the cup.
- Brownies must be completely cool before slicing. If you’re tempted to slice them too soon then that’s when they crumble. They must be entirely cold before cutting into squares.
- For ultra fudgy brownies put them into the fridge for 2 hours before cutting and serving. This makes them super easy to cut and also makes them really super fudgy.
- Storing: Keep your brownies stored in an airtight container at room temperature OR in the fridge for up to a week. I prefer them stored in the fridge (in a covered container) as it makes them even more fudgy.
- Freezing: They are freezer friendly for up to 3 months. Let them cool completely before freezing. Thaw overnight in the fridge.
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