Who doesn’t love the dense, moist texture of brownies and the cheerful sweetness of birthday cake? It’s the best of both worlds! The rainbow sprinkles add a splash of colour and make these brownies perfect for any festive occasion.
Ingredients:
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1/2 cup dark cocoa powder
- 1/2 cup cocoa powder
- 2 cups granulated sugar
- 1/4 cup brown sugar
- 3 eggs, beaten
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup unsalted butter (softened, for icing)
- 2 cups icing sugar (for icing)
- 1/3 cup yellow cake mix (for icing)
- 1 teaspoon vanilla extract (for icing)
- 4 tbsp milk or cream (for icing)
- 1/4 cup rainbow sprinkles (for decoration)
Method:
Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
Melt 1 cup butter and chocolate chips in a saucepan over low heat, stirring until smooth. Allow to cool slightly.
In a large bowl, whisk together the sugar, brown sugar, eggs and vanilla extract until well combined.
Gradually whisk in the cooled chocolate mixture.
Sift together the flour, dark cocoa powder, cocoa powder and salt. Fold into the wet ingredients until just combined.
Pour the mixture into the prepared tin and smooth down the top with a spatula.
Bake for 25-30 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs.
Let the brownies cool completely in the tin on a wire rack.
To make the icing:
Cream 1/2 cup softened butter.
Gradually add icing sugar, yellow cake mix, vanilla extract and milk or cream, beating until smooth and spreadable.
Frost cooled brownies and sprinkle with rainbow sprinkles.
