Ingredients

The following ingredients have 4 Servings
  • 6 tbsp unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 2 tbsp milk
  • cooking spray
  • 1/2 cup semi-sweet chocolate (chopped )
  • 1/2 cup milk chocolate (chopped )
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1 tbsp butter (cut into 4 pieces)
  • 1/2 cup rainbow chip sprinkles

Instruction

  • Preheat the oven to 350 degrees F. Line a 9" x 9" square pan with a piece of parchment paper, leaving an overhang on both sides. Coat the pan with cooking spray.
  • Add the sugar and butter to a large mixing bowl and a hand mixer to beat together until light and fluffy, about 1 minute.
  • Add the eggs and vanilla to the bowl. Then beat for another 2 to 3 minutes until the mixture is pale yellow and thick.
  • Add the flour, cocoa powder, and salt. Mix on low speed until ingredients are just incorporated. Pour in the milk and beat until smooth.
  • Pour the batter into the prepared pan, and spread it into an even layer.
  • Bake for 20 to 25 minutes until a toothpick inserted into the center of the pan comes out clean or with just a few crumbs attached to it.
  • Let the brownies cool.
  • Place the heavy cream in a medium bowl. Microwave in 20 second increments until cream is very hot but not boiling.
  • Add the chopped chocolates to the cream. Let sit for a minute, then stir until a smooth chocolate mixture forms. Stir in the butter and vanilla extract until melted.
  • Pour the chocolate over the top of the brownies. Use a spatula to spread the chocolate into an even layer. Add the sprinkles on top of the chocolate.
  • Chill the brownies until they set, about 2 hours to overnight. Use the parchment to lift the brownies out of the pan.
  • Cut into squares and serve.