Birthday Sprinkle Brownies
I can’t wait to bring Birthday Sprinkle Brownies to the families at Quantum House next week. If you are not familiar with Quantum House, it’s like a Ronald McDonald House but located in West Palm Beach, Florida. It houses families whose children are patients at St. Mary’s Hospital. Truly, an incredible place.
Each month, I coordinate a dinner to bring for 80 people. Lest you think that I am some super woman, let me assure you that the only way this works so successfully is because of the many friends who step up each month to help bring a dish. It takes a village and I am blessed to be part of an amazing one.
I wanted to bake something fun for the kids. Their faces light up when they see funfetti cakes. I decided to do a twist on this. I included sprinkles in the brownies and sprinkled them on top of the chocolate ganache topping. Talk about a sprinkle explosion!
Don’t be fooled by the name Birthday Sprinkle Brownies because they are great for every other day, too.
| Birthday Sprinkle Brownies | Print |
- For the brownies:
- 14 tablespoons unsalted butter
- 2 ounces (58 grams) semisweet chocolate
- 3 ounces (87 grams) unsweetened chocolate
- 1 cup (135 grams) all purpose flour
- ½ cup (44 grams) unsweetened cocoa
- 1 teaspoon (4 grams) baking powder
- ¼ teaspoon (4 grams) salt
- 3 eggs, room temperature
- 1¾ cups (368 grams) sugar
- 1 teaspoon (4 grams) vanilla extract
- 1 cup (207 grams) colorful sprinkles
- For the chocolate topping:
- 12 ounces (343 grams) semisweet chocolate
- 1½ tablespoons (19 grams) unsalted butter
- ½ cup (122 grams)) heavy cream
- 60 grams colorful sprinkles
- For the brownies:
- Preheat the oven to 350°. Line a 9" x 13" pan with parchment paper and set aside.
- Place the butter, semisweet and unsweetened chocolate in a microwaveable bowl. Microwave just until the mixture melts. Stir until smooth. Set aside to cool 10 minutes.
- Place the flour, cocoa powder, baking powder and salt into a medium size mixing bowl. Whisk to incorporate.
- Place the eggs and sugar into a large mixing bowl. Beat until light and airy. Blend in half of the dry ingredients followed by the chocolate mixture and vanilla. Mix in the remaining dry ingredients. Blend in 1 cup sprinkles.
- Pour the batter into the prepared pan. Bake at 350° for 35-40 minutes. Remove from the oven and cool completely.
- For the chocolate topping:
- Combine the chocolate, butter and cream in a bowl. Microwave until the chocolate is melted, watching carefully. Stir until smooth. Set aside.
- Top the brownies with the chocolate topping. Sprinkle 60 grams of sprinkles over the top. Allow the chocolate topping to set.
- Lift the parchment paper out of the brownie pan and transfer it to a cutting board. Cut into individual brownies.
