Ingredients
6tbspunsalted butter
1cupgranulated sugar
2eggs
1½tspvanilla extract
½cupall purpose flour
½cupunsweetened cocoa powder
¼tspsalt
2tbspmilk
cooking spray
4ozdark chocolate chips
4ozmilk chocolate,chopped
½cupheavy cream
1tbspbutter,softened
½cuprainbow chip sprinkles,topping
Preparation
Preheat the oven to 350 degrees F.
Line a 9 x 9-inch square pan with a piece of parchment paper, leaving an overhang on both sides. Coat the pan with cooking spray.
Place the butter in a large microwave safe bowl, then microwave in 30 second increments until melted.
Add the sugar to the melted butter, then whisk to combine.
Place the sugar and butter mixture in the bowl of a mixer, then beat on medium speed for 2 to 3 minutes.
Add the eggs and vanilla to the bowl; then beat for another 2 to 3 minutes until mixture is pale yellow and thick.
Add the flour, cocoa powder and salt.
Mix on low speed until the ingredients are just incorporated.
Stir in the milk, then mix until smooth.
Pour the batter into the prepared pan, then 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, then microwave in 20 second increments until cream is very hot but not boiling.
Add the chopped chocolates to the cream.
Let sit for 1 minute, then stir until a smooth chocolate mixture forms.
Stir in the butter until melted.
Pour the chocolate over the top of the brownies.
Use a spatula to spread the chocolate into an even layer, then add the sprinkles on top of the chocolate.
Chill the brownies until set, about 1 to 2 hours.
Use the parchment to lift the brownies out of the pan, then Cut into squares.
Serve, and enjoy!
