Sprinkle Brownies
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.
Servings: 20
Calories: 388kcal
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 9x13 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 9x13 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.
Nutrition
Serving: 1Brownie | Calories: 388kcal | Carbohydrates: 63g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Sodium: 218mg | Fiber: 2g | Sugar: 55g