Rich and fudgy brownies topped with chocolate ganache and tons of sprinkles makes these sprinkle brownies festive and delicious.
When it comes to dessert, it is hard to top a freshly baked brownie - from Kit Kat brownies to Guinness brownies to M&M brownies.
But I also am a little kid at heart still and love adding sprinkles to everything. And that's where these sprinkle brownies come into play.
If you ever had Little Debbie Cosmic Brownies, these are very similar. Super fudgy and topped with melt-in-your-mouth ganache make these hard to resist. Instead of little candies though, I use sprinkles.
Either way they are fun to look at and oh so yummy.
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Ingredient Notes
- Chocolate - I like to use a combination of semi-sweet chocolate chips and cocoa powder.
- Eggs - whisking the eggs not only helps create that crinkle top that everyone loves, but it adds structure.
- Espresso powder - no it doesn't make the brownies taste like coffee. Just adds some richness to the chocolate.
- Baking powder - allows the brownies to rise.
- Heavy cream - important in making the ganache.
- Sprinkles - adds texture and flavor and just makes the brownies fun to look at and eat.
Ingredient Swaps
As with any recipe, you can exchange some of the ingredients with this brownies recipe. The variations include:
- While semi-sweet chocolate is my go-to, milk or dark chocolate also works.
- I use granulated sugar for a slightly airier batter, but light or dark brown sugar is a good substitute.
- I go with unsweetened cocoa powder as these brownies are already pretty chocolatey, but if you want it even richer, use dark cocoa powder.
- These are called sprinkle brownies for a reason, but you could sub with other candy like M&M's.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Microwave the butter and ¾ cup of the chocolate until melted. Stir in the sugar, vanilla and espresso in the melted chocolate.
In another bowl, whisk together the eggs until bubbly on top. Sift together the dry ingredients in a bowl.
Fold in the dry ingredients to the wet ingredients. Add to a pan. Bake at 350°F for 25-30 minutes or until done.
Prepare the ganache in a bowl. Pour over the brownies and smooth evenly. Add in the sprinkles.
FAQs
A typical brownie recipe uses just cocoa powder but using primarily chocolate chips helps make these sprinkle brownies extra fudgy. With that said, if you want just cocoa powder, use ½ cup instead.
Use quality chocolate when making these brownies as that is where the flavor comes from. I like to use Ghirardelli Semi-Sweet Chocolate Chips.
You will know when they are done when you insert a toothpick and a few crumbs are on it. The toothpick should not come out clean, otherwise it is overbaked at that point.
Make sure you grease and line your pan with some parchment paper. Crumble it up and then spread out so it will easy fit in the pan.
To maximize the shelf life of these sprinkle brownies, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• Brownies at room temperature will last 2-3 days
• Brownies in the fridge will last 1 week
• Brownies in the freezer will last 3 months
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Large bowl - used to whisk together the ingredients.
- Rubber spatula - something is needed to mix together the ingredients. Can also use a spoon.
- Brownie pan - you want an 8x8 pan for the brownies.
Pro Tips/Recipe Notes
- Don’t overbeat the eggs as it introduces air and makes brownies more cake-like and less dense. You should beat just until bubbles form on top.
- Sifting together the dry ingredients fluffs them up and allows the wet ingredients to bind more quickly and evenly.
- Let the brownies cool completely before cutting them so you can get clean cuts and the ganache doesn't drip off.
- You can double the recipe and bake in a 9x13 pan. It will probably take a few minutes longer to bake.
Other Dessert Recipes
If you’ve tried these sprinkle brownies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sprinkle Brownies
Ingredients
Brownies
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso
- 2 eggs
- ¼ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Chocolate Ganache
- ½ cup heavy cream
- 1 ½ cups semi-sweet chocolate chips
- ½ cup sprinkles
Instructions
- Preheat oven to 350°F. Line an 8x8 square pan with parchment paper and butter generously.
- In a microwavable bowl, melt butter and ¾ cup chocolate chips until melted and smooth. Stir in 30 second intervals. Stir in sugar, vanilla and espresso.
- In a small bowl, whisk the eggs until bubbly on top, about 1 minute. Add the eggs to the chocolate mixture.
- In another small bowl, sift together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined and then add the remaining chocolate chips.
- Spread evenly into the pan and bake for 25-30 minutes. A cake tester should come up with a couple of crumbs. Let cool and then cut into 9 squares.
- Place the cream in a small microwave-safe bowl and microwave on high for 1 minute before adding the chocolate chips. Let stand for 3 minutes before stirring until smooth. Pour over the cooled brownies and smooth evenly. Add the sprinkles.
Notes
- Grease and line your pan with parchment paper so you can easily get the brownies out.
- Use quality chocolate when making these brownies as that is where the flavor comes from. I like to use Ghirardelli Semi-Sweet Chocolate Chips.
- Don’t overbeat the eggs as it introduces air and makes the brownies more cake-like and less dense. You should beat just until bubbles form on top.
- Sifting together the dry ingredients fluffs them up and allows the wet ingredients to bind more quickly and evenly.
- Let the brownies cool completely before cutting them so you can get clean cuts and the ganache doesn't drip off.
- You can double the recipe and bake in a 9x13 pan. It will probably take a few minutes longer to bake.
- Brownies can be stored in airtight container on the counter for up to three days, or in the refrigerator for up to five days.
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