A chocolate brownie topped off with a fudge topping and rainbow sprinkles. A nostalgic little Debbie classic that is simply amazing!
- 1⅔ cup all-purpose flour
- 6 tbsp unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 2 tbsp 2% milk
- 2 tsp vanilla extract
Fudge like frosting
- 4 oz milk chocolate chopped
- 4 oz semi sweet chocolate
- ⅔ cup heavy cream
- 1 tbsp unsalted butter chopped
- 1.4 oz rainbow confetti sprinkles
For the brownies
Preheat oven to 350°. Spray a 9x9 baking pan with non stick spray and then line with parchment paper, leaving overhang on the sides. Set aside.
Microwave the unsalted butter in 30 second increments until completely melted.
In a large mixing bowl, transfer melted butter and add sugar and whisk until just combined. With electric mixer, beat on medium for 2-3 minutes until mixture light and fluffy.
Add the eggs and vanilla extract and beat for an additional 2 minutes until mixture is thick and pale.
Add the flour, cocoa powder, and salt. Mix on low until the ingredients have just combined. Stir the milk in until it is smooth.
Transfer batter to prepared pan and spread evenly. Bake for 20 minutes or until toothpick inserted into the center comes out clean or with just a few crumbs. Let the brownies cool.
For the frosting
In a medium saucepan, heat heavy cream until it just simmers. Add in the chopped chocolate and let it sit for about 3-5 minutes. Stir until smooth and then add the butter and mix until melted.
Pour the chocolate over the brownies and use a spatula to spread the chocolate into an even layer. Add the rainbow sprinkles on top.
Chill the brownies for about 1-2 hours. Lift brownies out of the pan cut cut into squares. Serve and enjoy!
Serving: 12browniesCalories: 372kcalCarbohydrates: 46gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 120mgPotassium: 182mgFiber: 3gSugar: 28gVitamin A: 451IUVitamin C: 1mgCalcium: 34mgIron: 2mg