Birthday Cake Brownies (Edit recipe)

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Birthday Cake Brownies are an easy yet delicious dessert to celebrate any occasion. A layer of funfetti cookies topped with fudgy brownies and mixed with sprinkles and mini chocolate chips bakes into a delicious surprise of flavors and textures.

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PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

Yield: 16 bars

Ingredients

Cookie Batter

210 gram All Purpose Flour, (1 1/2 cups)
0.75 tsp Baking Soda
0.25 tsp Salt
165 gram Granulated White Sugar
1 whole Egg
1 whole Egg Yolk
1 tsp Pure Vanilla Extract
113 gram Unsalted Butter, melted (1/2 cup)
50 gram Sprinkles, (1/3 cup)

Brownie Batter

55 gram Unsalted Butter, (4 Tbsp)
55 gram Semi-Sweet Chocolate Chips, (2 oz)
75 gram Granulated White Sugar, (1/3 cup)
1 whole Egg
1 tsp Pure Vanilla Extract
35 gram All Purpose Flour, (1/4 cup)
20 gram Cocoa Powder, sifted (1/4 cup)
2 tsp Cornstarch
0.25 tsp Salt
60 gram Semi-Sweet Mini Chocolate Chips, (1/3 cup)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line an 8x8-inch square baking pan with parchment paper to hang over the edges (to remove the brownies easily).
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, whisk together the sugar, egg, egg yolk and vanilla until light and creamy, about 1 minute. Slowly pour in the melted butter while whisking until combined.
Gently fold in the flour mixture and sprinkles until just combined.
In a small microwave-safe bowl, microwave the butter and chopped chocolate for 30 seconds. Mix together and continue to microwave for 15-second intervals until melted and smooth.
In a large bowl, whisk together the sugar and egg for 2-3 minutes or until light and smooth. Slowly pour in the chocolate mixture and vanilla while whisking to combine.
Using a rubber spatula, gently fold in the flour, cocoa powder, cornstarch and salt until just combined. Do not overmix. Fold in the chocolate chips.
Drop large scoops of cookie batter into the prepared pan and slightly flatten. Fill in the remaining space with the brownie batter and spread into an even layer. Sprinkle with rainbow sprinkles and mini chocolate chips.
Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out mostly clean with some moist crumber. Allow the brownies to cool completely in the pan before slicing.

Notes

Storage: Store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	3320
Fat:	184 g
Carbohydrates:	380 g
Protein:	84 g
Cholesterol:	525 g
Sodium:	2018 mg
Fiber:	12 g
Sugars:	251 g
Sugar Alcohol:	0 g
Calculated per 16 bars.