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Birthday Cake Remix Brownies

By Eat More Chocolate Team  ,     

May 15, 2015

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Every weekend is a reason to celebrate!

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

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Directions

Preheat the oven to 350 degrees F.

Line an 8x8 inch baking pan with aluminum foil, allowing some to hang over the edges. Spray the foil with nonstick cooking spray and set aside.

In a large, microwave-safe bowl, melt the butter. (This should take about a minute and a half.) Let the butter cool down so it doesn't cook the next ingredients. Once the butter is cooled, mix in the egg, light brown sugar, and imitation vanilla. If you don't have imitation vanilla, you can use pure vanilla extract, but the imitation vanilla gives a much more yellow birthday cake-ish flavor! The imitation kind is cheap and can usually be found near the pure vanilla extract at the grocery store, so if you can use that, I'd recommend it.

Stir in the flour, salt, and baking powder until just combined. Then, fold in all of the chocolate chips and ¼ cup of sprinkles.

Pour half of the batter into the foil-lined pan and smooth it out with a knife, spatula, or the back of a spoon. Set the other half of the batter aside.

In a medium-sized microwave safe bowl, combine the 5 tablespoons unsalted butter, ½ cup granulated sugar, cocoa powder, and vanilla extract. Heat on high for 45 seconds, stir, and then heat for an additional 15 seconds, or in 15 second intervals until the butter is completely melted and can be mixed with the additional ingredients easily.

Add in the egg and stir until mixture is well blended and thick. Add the flour, salt, and baking powder and mix until fully incorporated, and no lumps remain. Try not to overmix as this will make your brownies tough.

Pour the brownie layer on top of the birthday cake layer and gently smooth it out across the pan using a knife, spatula, or the back of a spoon. Pour the remaining birthday cake blondie batter on top, and smooth again. Top with additional sprinkles.

Bake for 25-30 minutes, or until the edges begin to pull away from the pan and an inserted toothpick comes out clean (or almost clean, at least. These are pretty fudgy).

Let the brownies cool in the pan for 1 hour, then cover and place in the refrigerator for at least 1 hour or overnight so you can cut them easily. Cut into small squares and serve!

Ingredients

For the Birthday Cake Layers

½ cup (1 stick) unsalted butter

1 large egg

1 cup light brown sugar, lightly packed

1 tablespoon imitation vanilla extract

1 cup all-purpose flour

Pinch of salt

Pinch of baking powder

¼ cup white chocolate chips

¼ cup semi sweet chocolate chips

¼ cup rainbow sprinkles, plus more to top

For the Brownie Layer

5 tablespoons unsalted butter

½ cup granulated sugar

½ cup unsweetened dark cocoa powder (dutch process works best here)

¼ teaspoon vanilla extract

1 large egg, cold

Pinch of salt

Pinch of baking powder

¼ cup all purpose flour

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