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Brownies with Caramel-Toffee Bits and Rainbow Sprinkles Recipe

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3.9 from 46 reviews

  • Author: Amina
  • Total Time: 35-40 minutes
  • Yield: 9 servings

Description

These rich and fudgy Brownies with Sprinkles are a delightful twist on the classic treat. Featuring a moist cocoa-infused base studded with caramel-toffee bits, topped with a luscious chocolate glaze and colorful rainbow sprinkles, these brownies are perfect for celebrations or everyday indulgence. The combination of semi-sweet chocolate chips and peanut butter chips in the glaze enhances the flavor and texture for a truly irresistible dessert.

Ingredients

Brownie Batter

  • ¾ cup unsalted butter
  • 1 cup granulated sugar
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • ½ cup cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup caramel-toffee bits

Topping

  • ½ cup semi sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 tablespoon corn syrup (optional, for shine)
  • ½ cup peanut butter chips
  • ¼ cup rainbow sprinkles
  • Dollop whipped cream or whipped topping (for serving)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
  2. Melt Butter: In a large microwave-safe bowl, melt ¾ cup unsalted butter until fully liquefied.
  3. Combine Wet Ingredients: Using a wooden spoon, mix the melted butter and sugar thoroughly until smooth and sugar is incorporated. Add the beaten eggs and vanilla extract, then beat until well combined.
  4. Add Dry Ingredients: Sift the cocoa powder, all-purpose flour, and salt into the wet mixture. Stir gently until just combined, being careful not to overmix.
  5. Fold in Toffee Bits and Pour Batter: Gently fold the caramel-toffee bits into the batter until evenly distributed. Pour the brownie batter into the prepared pan and spread evenly using an offset spatula.
  6. Bake Brownies: Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Let the brownies cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Make Chocolate Glaze: In a microwave-safe bowl or using a double boiler, melt the semi-sweet chocolate chips, peanut butter chips, and 2 tablespoons butter together until smooth and fully combined. Stir in corn syrup for added shine.
  8. Glaze the Brownies: Spread the chocolate glaze evenly over the cooled brownies using an offset spatula.
  9. Add Sprinkles: While the glaze is still wet, generously sprinkle the rainbow sprinkles over the top for a colorful finish.
  10. Set and Serve: Allow the glaze to set before slicing. Serve brownies with a dollop of whipped cream or whipped topping. Enjoy!

Notes

  • Use parchment paper to easily lift brownies out of the pan without cracking.
  • Do not overbake; brownies should remain moist inside.
  • For a nut-free version, omit the peanut butter chips or substitute with additional chocolate chips.
  • Corn syrup is optional but helps give the glaze a glossy shine.
  • Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/brownies-with-caramel-toffee-bits-and-rainbow-sprinkles-recipe/