Chocolate Candy Brownies
These Chocolate Candy Brownies are as delicious as they are colorful, with a fudgy base and vibrant candy toppings perfect for any celebration.
Equipment
- 1 9x13 inch baking pan lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
- 1 Whisk
- 1 rubber spatula
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
Toppings
- 1/2 cup chocolate chips
- 1/2 cup assorted candy pieces
- 1/4 cup rainbow sprinkles
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the brownies out easily after baking.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In another bowl, blend the granulated sugar and melted butter using an electric mixer until creamy. Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula until just combined. Be careful not to overmix the batter.
- Fold in the chocolate chips into the batter. Pour the batter into the prepared baking pan, smoothing the top with a spatula. Evenly distribute the candy pieces and rainbow sprinkles over the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to ensure the brownies remain fudgy.
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper overhang and cut into slices.
Serving
- Serve the brownies as they are, or warm them slightly and pair with a scoop of ice cream for an extra indulgent treat.
Storage
- Store any leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness.
Notes
Pro Tips: Use room temperature eggs and butter for better incorporation. Don't overmix your batter to avoid tough brownies. Let the brownies cool completely before cutting to maintain their shape. Store brownies in an airtight container to keep them fresh longer.
Ingredient Substitutions: Swap dark chocolate chips for a more intense flavor. Use different candies to customize your brownies.
How to Serve: Pair with vanilla ice cream or hot chocolate for a delightful dessert.
Storage & Freshness: Keep in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
Make-Ahead Tips: Prepare the batter a day in advance and store it in the fridge. Bake fresh when needed.
Ingredient Substitutions: Swap dark chocolate chips for a more intense flavor. Use different candies to customize your brownies.
How to Serve: Pair with vanilla ice cream or hot chocolate for a delightful dessert.
Storage & Freshness: Keep in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
Make-Ahead Tips: Prepare the batter a day in advance and store it in the fridge. Bake fresh when needed.