Funfetti Rainbow Fudge Brownies
All the colors of the rainbow, along with loads of chocolate goodness and carefree-kid giggles, make up these deliciously easy fudge brownies. Recipe credit goes to my kiddos. Yep, they’re going places.
It was the last weekend of summer and these kid’s were not ready to say goodbye. They didn’t want to give up their long, adventurous days of playing wild and free in the warm sun. They know that shortly after school starts, the cold weather (and buckets of snowfall) is right behind.
To give them a little boost of encouragement (and a little boost of sugar, too), I told them we could make brownies for their after school snack. They immediately perked up…and then, with their always creative minds working at full speed, they took things a step further.
“We should make rainbow brownies!”
I couldn’t say no to rainbow brownies (or their adorable faces). What an idea! So, we put their aprons on, we got the ingredients out, and I prepared myself for a giant, colorful, fun-filled mess.
The result: Funfetti Rainbow Fudge Brownies
A decadent, chewy, gooey chocolate brownie with a creamy white chocolate, rainbow sprinkle filled topping.
They taste a little like hot chocolate on a cold winter day, the ultimate funfetti birthday cake, and childhood laughter all mixed together.
Baking with my kids is one of my favorite family activities. From measuring to telling time, they learn so much in the process. And you can’t beat the reward at the end! This is a very simple, easy recipe that can be made in one bowl. They’ll need assistance with chopping and melting the chocolate, but that aside, let them do the work.
Funfetti Rainbow Fudge Brownies
Makes about 20 brownies
For the brownies you’ll need:
3/4 cup unsalted butter
4 oz semisweet chocolate, roughly chopped. (I use Baker’s semisweet)
2 cups granulated sugar
3 eggs, at room temperature, lightly beaten
1 tablespoon vanilla
1 cup unsweetened cocoa powder (I use Hershey’s)
1 teaspoon kosher salt
1 cup all purpose flour
1 cup chocolate chips (semisweet, milk, or dark chocolate)
Make the brownies:
Preheat your oven to 350°F. Line a 9x13 inch pan with parchment paper, so it overhangs on each side. This allows for the brownies to lift out easily for cutting.
In a medium sized heat safe bowl, melt the butter and chopped chocolate together in the microwave, in 20 second increments, stirring in between. Set aside to cool slightly.
Add the sugar to the butter mixer, whisk till well combined.
Add the eggs and vanilla. Whisk till well combined.
Using a wooden spoon, add the cocoa, kosher salt, and flour. Mix till well combined.
The batter will be super thick and you’ll be tempted to eat it. Be patient.
Bake for 25 to 30 minutes. Begin testing with a toothpick at 25 minutes. If you see a couple moist crumbs on the toothpick the brownies are perfect.
Allow the brownies to cool while you make the Funfetti topping.
For the topping you’ll need:
2 cups white chocolate chips
5 tablespoons heavy cream
3 tablespoons confectioners sugar
1/4 cup rainbow sprinkles (jimmies), plus extra for sprinkling
Make the topping:
In a medium sized heat safe bowl, melt the white chocolate and heavy cream together in the microwave, in 20 second increments, stirring in between.
With a rubber spatula, add the confectioners sugar. Mix till combined.
Fold in the sprinkles. They’ll melt slightly and create a rainbow effect. Be careful not to over mix.
Pour the mixture over the brownies, spreading evenly with the spatula. Add an extra dose of sprinkles. Allow the brownies to cool completely and set. I chill them for a bit to speed up the process.
Lift the brownies out of the pan and cut into bars. They’ll keep fresh covered, up to one week, or frozen for a few months.