Description
These 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.
Ingredients
Scale
For the Cookie Batter
- 210 g (1 1/2 cups) all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 165 g (3/4 cup) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 113 g (1/2 cup) unsalted butter, melted
- 50 g (1/3 cup) rainbow sprinkles, plus more for sprinkling
For the Brownie Batter
- 55 g (4 tablespoons) unsalted butter
- 55 g (2 ounces) semi-sweet chocolate bar, chopped
- 75 g (1/3 cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 35 g (1/4 cup) all-purpose flour
- 20 g (1/4 cup) unsweetened cocoa powder, sifted
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 60 g (1/3 cup) mini chocolate chips, plus more for sprinkling
Instructions
For the Cookie Batter
- 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.
For the Brownie Batter
- 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 crumbs. 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.
- Freeze: Store leftovers in an airtight container or freezer-safe bag and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Brownies & Bar