Brownies with Sprinkles
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Brownies with Sprinkles
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Brownies with Sprinkles are a festive spin on the classic brownie recipe! They combine the rich, chocolatey taste of classic brownies with the fun and vibrant touch of colored sprinkles. The perfect brownie for a range of festivities.
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Ingredients
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs beaten
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup caramel-toffee bits
- ¼ cup Rainbow sprinkles
For Chocolate Glaze
- ½ cup semi sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup optional, for shine
Optional Ingredients
- ½ cup peanut butter chips
- dollop whipped cream or whipped topping
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Instructions
- Preheat your oven to 350°F. Grease a 8x8 inch baking pan or line it with parchment paper for easy removal.
- In a large microwave-safe bowl melt the butter.
- With a wooden spoon combine the melted butter and sugar. Mix well until smooth and sugar is fully incorporated. Add in the beaten eggs and vanilla extract, and beat until well combined.
- Sift in the cocoa powder, flour, and salt into the wet mixture. Stir until just combined, but don’t overmix.
- Gently fold in the caramel-toffee bits into the batter until evenly distributed. Pour the brownie batter into the prepared baking pan and spread it evenly with an offset spatula.
- Place the pan in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Allow brownies to cool in pan for 5 minutes then transfer to a wire rack to cool completely.
- Prepare the glaze in a microwave-safe bowl or using a double boiler. Melt the chocolate chips and butter together until smooth. Stir in the corn syrup until well combined.
- Once the brownies are baked and cooled, spread the chocolate glaze over the top of the brownies, spreading it out evenly with an offset spatula.
- While the glaze is still wet, sprinkle the rainbow sprinkles generously over the top!
- Allow the glaze to set before slicing and serving the brownies. Serve and enjoy!
Notes
- Size of the Pan. Use an 8 x 8 or 9 x 9 baking dish. The right size pan is crucial because if the pan is too big the brownies will be dry, and if it's too small, they'll be undercooked.
- Use Parchment Paper. Lining the pan with parchment paper makes removal and cleanup so much easier.
- Avoid Over-Mixing. This leads to tough, dense brownies.
- Don't Over-Bake. Insert a toothpick into the center that should come out basically clean with a few moist crumbs attached. Over-baking will cause dry brownies.
Nutrition Information
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Calories
388kcal
(19%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
95mg
(4%)
Potassium
166mg
(5%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
645IU
(13%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 95mg | 4% |
| Potassium | 166mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 645IU | 13% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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