Birthday Cake Brownies
Fudgy chocolate brownies topped with vanilla birthday cake frosting and rainbow sprinkles
PRINT PINServings 16
INGREDIENTS
Brownies
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all purpose flour
- 1/2 tsp fine salt
- 1/4 tsp baking powder
- 1/2 cup semisweet chocolate chips optional
- 1/3 cup rainbow sprinkles plus more for topping.
Birthday Cake Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 2 tbsp milk plus more as needed
- 1 1/2 tsp vanilla extract
- pinch of fine salt
- rainbow sprinkles for topping.
INSTRUCTIONS
Bake Brownies
- heat oven to 350 F and line an 8 inch square pan with parchment then lightly grease
- whisk melted butter granulated sugar and brown sugar until glossy
- whisk in eggs one at a time then mix in vanilla
- whisk cocoa powder flour salt and baking powder in a separate bowl then fold into wet batter just until combined
- fold in chocolate chips and sprinkles briefly to avoid overmixing
- spread batter evenly in pan and bake until edges are set and a toothpick inserted in the center comes out with a few moist crumbs 22 to 28 minutes
- cool completely in pan.
Frost And Finish
- beat softened butter until smooth then gradually beat in powdered sugar salt vanilla and milk until fluffy and spreadable adding milk as needed
- spread frosting over fully cooled brownies and top with sprinkles
- chill 15 minutes for cleaner cuts then slice and serve.
Notes
1. Use jimmies style sprinkles to reduce color bleeding. Do not overbake for fudgy texture; the center should look just set. Cool completely before frosting to prevent melting. Swap semisweet chips for white chocolate chips or omit chips for a classic funfetti finish
Nutrition
Calories: 330kcal | Carbohydrates: 48g | Protein: 3g | Fat: 16g