This Birthday brownies are perfect for birthdays, proms, potlucks, or anytime you want a fun dessert that feels like a party! They’re made with a rich, fudgy chocolate brownie layer topped with a soft, sprinkle-filled cookie cake, and everything is baked together in one pan. You get bars that are chewy around the edges, softer in the middle, and packed with chocolate and rainbow sprinkles in every bite.
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Preparation pan: Preheat the oven 350 °F. Line an 8×8 inch metal baking pan with parchment paper, leaving an overhang on at least two sides for easy lifting. Lightly spray parchment paper with cooking spray.
Cookie cake batter: Beat in a large bowl ½ cup salted butter (melted and cooled), ½ cup light brown sugar, ⅓ cup granulated sugar until combined. Knock it in 2 large eggs (room temperature) and 2 teaspoons vanilla extract until smooth, about 2 minutes.
Add dry ingredients: Add 1 ¼ cups all-purpose flour, ¼ teaspoon of saltAnd ¼ teaspoon baking powder (if using unsalted butter, add ¼ teaspoon salt). Stir until everything is combined and then fold in ¼ cup rainbow sprinkles. The batter should be thicker than cake batter, but looser than cookie dough. Immediately spread two-thirds of the batter into the prepared pan so it doesn’t thicken too much.
Brownie batter: Melt in a microwave-safe bowl 4 Tablespoons of salted butter And ¼ cup semi-sweet chocolate chips at 50% power for approximately 1 minute. Stir until smooth and let it cool for a few minutes so that the egg does not boil.
Add remaining ingredients: Knock it in 6 tablespoons granulated sugar, 1 egg (room temperature), ¼ cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon vanilla extractAnd ⅛ teaspoon salt until just combined; do not overmix. (If using unsalted butter, add an additional ⅛ teaspoon of salt here.)
Low batter: Pour the brownie batter over the cookie layer and smooth it out with a rubber spatula. Spoon the remaining cookie batter into small spoonfuls on top and spread it lightly with the spatula. Sprinkle 3 Tablespoons of sprinkles on top.
Baking: Bake for 24-29 minutes, or until the top looks set and the cookie portions are lightly golden brown. The center should no longer look wet and the shiny top should remain intact when you gently shake the pan. With this recipe, a toothpick won’t come out clean; use the set, shiny top as a doneness guide.
Cool and then cut: Let the brownies cool completely on a rack. Remove it with parchment overhang and cut it into 9 large squares or smaller pieces.
Room temperature and refrigerator storage: Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cookie layer remains soft and the brownie retains its chewy texture.
Freezer storage: Wrap the individual slices tightly in plastic wrap, place in a freezer bag and freeze for up to 2 months. Thaw at room temperature, or reheat briefly in the microwave.
Portion: 1brownie, Calories: 412kcal (21%), Carbohydrates: 55G (18%), Egg white: 5G (10%), Fat: 20G (31%), Saturated fat: 12G (75%), Polyunsaturated fat: 1G, Monounsaturated fat: 5G, Trans fat: 1G, Cholesterol: 103mg (34%), Sodium: 259mg (11%), Potassium: 133mg (4%), Fiber: 2G (8%), Sugar: 36G (40%), Vitamin A: 564IU (11%), Calcium: 40mg (4%), Iron: 2mg (11%)
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