Sprinkle Brownies are my go-to when I want a fudgy cocoa brownie but also want something that looks a little more festive on the plate. They’re rich, simple, and the sprinkles do all the decorating for you.
The texture here is soft and dense with that classic cocoa brownie flavor I always crave. I like this version because it’s reliable in an 8×8 pan and it slices nicely once it’s fully cooled.
These are especially good for birthday desserts, bake sales, and holiday platters when you want a brownie that doesn’t need frosting. I’ll sometimes add chocolate chips too, but the sprinkles are the main thing.
Why You’ll Love This Recipe
Fast and easy: One bowl, basic pantry ingredients, and no mixer required. It’s the kind of brownie I make when I don’t want a project.
Fudgy center: These bake up with set edges and a soft middle. If you like brownies on the fudgier side, this recipe gets you there.
Party-ready topping: Sprinkles make them look finished with almost no effort. They’re great when you need something colorful for a dessert table.
Classic cocoa flavor: Using cocoa powder keeps the chocolate flavor bold and familiar. It tastes like a good boxed brownie, but better.
Easy to customize: You can add chocolate chips, swap in seasonal sprinkles, or use mini chocolate candies on top. It’s flexible without changing the base recipe.
Ingredients You’ll Need
Brownie Batter
- Unsalted butter: I like unsalted so I can control the salt level. Melted butter also helps keep these brownies dense and fudgy.
- Granulated sugar: Regular white sugar gives that classic crackly-looking top and keeps the brownie texture chewy.
- Unsweetened cocoa powder: Use a cocoa you actually like the taste of, because it’s the main chocolate flavor here. Natural or Dutch-process both work in this recipe.
- Eggs: Room temperature eggs mix in smoother and faster. Cold eggs can make the batter look a little separated at first.
- Vanilla extract: Don’t skip it. It makes the chocolate taste more rounded.
- All-purpose flour: I use regular flour here, nothing fancy. Measure lightly so the brownies don’t turn cakey.
- Salt: This keeps the brownies from tasting flat and helps the chocolate taste stronger.
- Baking powder: Just a little gives the edges some lift while the centers still stay fudgy.
Topping
- Rainbow sprinkles: Use the classic jimmies or any mix you like. I prefer sprinkles that don’t bleed too much in the oven.
- Chocolate chips (optional): Semisweet is my go-to, but milk chocolate is fine too. They make the brownies extra rich, especially if you love pockets of melted chocolate.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line an 8×8-inch pan with parchment paper and lightly grease it, then set it aside.
- Prep the ingredients: Measure everything out so it’s ready to go. Let the eggs come to room temperature so they mix in smoothly.
- Melt the butter: Melt the butter, then let it cool slightly so it’s warm but not hot.
- Mix sugar and cocoa: Whisk the sugar and cocoa powder into the melted butter until the mixture looks glossy.
- Add eggs and vanilla: Whisk in the eggs and vanilla until the batter looks smooth and well blended.
- Add dry ingredients: Fold in the flour, salt, and baking powder just until you don’t see dry flour anymore. Don’t overmix.
- Add chocolate chips: Fold in the chocolate chips if you’re using them.
- Add to pan: Spread the batter evenly in the prepared pan. Sprinkle the rainbow sprinkles over the top.
- Bake: Bake for 28 to 32 minutes, until the edges are set and a toothpick in the center comes out with a few moist crumbs.
- Cool and slice: Cool completely in the pan, then lift out using the parchment and slice into squares.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use parchment paper. It makes lifting the brownies out simple, and it helps a lot if you want clean slices. I still lightly grease the pan so the corners don’t stick.
Let the butter cool a bit. Warm is good, hot is not. If the butter is too hot, the eggs can tighten up and the batter won’t look as smooth.
Stop mixing as soon as the flour disappears. Overmixing pushes brownies toward cakey. I fold just until the batter looks uniform.
Underbake slightly for extra fudgy brownies. Pull them 1 to 2 minutes early if you like a softer center. The middle will finish setting as they cool.
Cool completely before slicing. These are much easier to cut once they’re fully cooled. If you cut them warm, you’ll get messy edges (still tasty, just not as neat).
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Milk: A cold glass of milk is classic with fudgy brownies. It’s especially nice if you used the chocolate chips.
- Ice cream: Serve a brownie with vanilla ice cream on the side. If the brownies are room temp, I’ll warm one for a few seconds in the microwave.
- Fresh berries: Strawberries or raspberries are great alongside a rich cocoa brownie. I’ll add a small handful to the plate if I’m serving these after dinner.
- Whipped cream: A little whipped cream (homemade or store-bought) is an easy way to dress them up. Add a few extra sprinkles on top if you want.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store brownies airtight at room temperature for up to 3 days. I keep them in a covered container and separate layers with parchment if needed so the tops don’t get scuffed.
If you want to make these ahead for a party, bake them the day before and leave them uncut until you’re ready to serve. They slice much cleaner once they’ve had time to cool and settle.
For longer storage, freeze up to 2 months. I like freezing individual squares so I can grab one at a time.
Thaw at room temperature, or thaw in the fridge overnight if you prefer. A quick 10 to 15 seconds in the microwave makes them taste fresh again.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
How do I know when these brownies are done?
Look for set edges and a center that no longer looks wet. A toothpick in the middle should come out with a few moist crumbs, not clean.
Can I use Dutch-process cocoa powder?
Yes. Natural cocoa or Dutch-process both work here. The flavor is slightly different (Dutch-process is a bit smoother), but the brownies still bake up well.
Can I swap the sprinkles for something else?
Definitely. Mini chocolate candies, chopped candy bars, or seasonal sprinkles all work. Just keep the topping layer light so it doesn’t weigh down the top.
Why did my sprinkles melt or bleed?
Some sprinkle brands hold their color better than others, especially in warm ovens. If that bothers you, use jimmies instead of nonpareils, or add the sprinkles right after baking while the top is still soft.
Can I double this recipe?
You can, but bake it in a 9×13-inch pan instead of trying to cram it into a thicker layer. Start checking a little before the 30-minute mark and go by the toothpick test.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Sprinkle Brownies
INGREDIENTS
Brownie Batter
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder.
Topping
- 1/3 cup rainbow sprinkles
- 1/2 cup chocolate chips optional.
INSTRUCTIONS
Prep
- heat oven to 350F
- line an 8x8 inch pan with parchment and lightly grease
- measure ingredients and bring eggs to room temperature.
Make Batter And Bake
- melt butter and let cool slightly
- whisk in sugar and cocoa until glossy
- whisk in eggs and vanilla until smooth
- fold in flour salt and baking powder just until combined
- fold in chocolate chips optional
- spread batter evenly in pan and sprinkle sprinkles over the top
- bake until edges are set and a toothpick in the center comes out with a few moist crumbs 28 to 32 minutes
- cool completely in pan then lift out and slice.
