Sprinkle Brownies

Rich and fudgy brownies topped with chocolate ganache and tons of sprinkles makes these sprinkle brownies festive and delicious.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings brownies

Calories 433kcal

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.

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.