Birthday Cake Brownies
Birthday cake brownies combine fudgy chocolate brownies and confetti cookies in this easy-to-make recipe for any occasion, not just birthdays!
Equipment
Ingredients
For the Cookie Batter
- 1/2 cup unsalted butter melted
- 1/2 cup + 1 tablespoon light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour *See notes below for measuring*
- 1/4 cup + 2 tablespoons rainbow sprinkles
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
For the Brownie Batter
- 4 tablespoons unsalted butter melted
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup + 1/8 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened dark cocoa powder
- 1/4 teaspoon fine sea salt
Instructions
Making the Cookie Batter
- Preheat the oven to 350 F/180 C and line a square 8x8 baking pan with parchment to line all four sides.
- In a large bowl, whisk together the light brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until fluffy, about 1 minute.
- Stream the melted butter into the bowl while whisking constantly until completely combined.
- Fold the flour, baking powder, salt, and rainbow sprinkles into the batter until just combined.
- Spread all but about 2/3 cup of the cookie batter evenly into the baking pan with an offset spatula.
Making the Brownie Batter
- Melt the butter and chocolate chips together until smooth.
- In another medium bowl, whisk together the sugar, vanilla extract, and egg until fluffy, about 1 minute. Stream the melted butter and chocolate into the bowl, whisking constantly until completely combined.
- Fold the flour, cocoa powder, and salt into the batter until combined.
- Pour the batter on top of the cookie batter in the pan and spread it evenly with an offset spatula. Use a spoon to dollop the rest of the cookie batter on top of the brownie layer, then sprinkle with more rainbow sprinkles.
- Bake the brownies for 25-30 minutes or until a toothpick inserted into the center comes out with just the tip smeared in chocolate. Let them cool completely on a wire rack before cutting, then enjoy!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Bake them in a metal pan. I highly recommend using a metal baking pan, not glass or ceramic, as they conduct heat differently and require a longer baking time.
Use a sharp knife for clean cuts: For bakery-worthy slices, run a sharp knife under hot water and wipe it clean between cuts.
