Celebration Brownies

Celebration Brownies are perfect as a sub for birthday cake for anyone who favors brownies over cake. A dense, fudgy brownie is covered in a delicious buttercream and sprinkles.

Brownies are my jam. I love them more than anything. Especially if there is a frosting involved. Typically I make a chocolate frosting for brownies, but this buttercream frosting that is like the frosting you would frost a birthday cake with, is so good on these brownies. It’s light and fluffy and such a great contrast to the dense, fudgy brownie.

To make them look festive and celebratory, add some sprinkles on top. The more the better.  

Recipe Tips

Be sure to melt the chocolate over low heat and use a saucepan with a heavy bottom. Chocolate melts very easily.

I use salted butter for this recipe. If using unsalted, and a few pinches of salt to the batter.

How To Store Celebration Brownies

Brownies can be stored in an airtight container at room temperature for 3 days or in the refrigerator for 5 days.

I love brownies and have made them about every which way possible.

Some Of My Favorite Brownie Recipes

• Lunch Lady Brownies
• Oreo Stuffed Brownies
• Nutella Brownies
• Peanut Butter Cup Brownies
• Double Frosted Peanut Butter Brownies
• Easy Macaroon Brownies

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Celebration Brownies

A dense fudgy brownie covered by a light and creamy buttercream frosting and lots of sprinkles.

Course Dessert

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 16

Calories 501kcal

Author Christin Mahrlig

Equipment

• Small Heavy-Bottomed Saucepan
• Hand-held electric mixer
• 9×13-inch baking dish

Ingredients

• 4 ounces unsweetened chocolate, chopped
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2/3 cup semi-sweet chocolate chips

Frosting

• 1 cup butter, softened
• 2 1/2 cups confectioners’ sugar
• 2 teaspoons vanilla extract
• 1 tablespoon milk
• sprinkles

Instructions

• Preheat oven to 350 degrees and lightly grease a 9×13-inch baking pan.
• Place chopped chocolate in a small heavy-bottomed saucepan and set over low heat, stirring constantly, until melted. Remove from heat.
• Use an electric mixer to cream butter and sugar until fluffy.
• Beat in eggs one at a time.
• Mix in melted chocolate, adding it gradually if it is still hot.
• Mix in vanilla extract and flour. Pour batter into prepared pan.
• Sprinkle chocolate chips on top.
• Bake for 30 to 35 minutes. Let cool before making frosting.
• To make frosting, beat butter until creamy. Gradually beat in confectioners’ sugar.
• Beat in vanilla and milk until smooth and creamy. Spread on brownies.
• Top with desired amount of sprinkles.

Notes

I use salted butter for this recipe. If using unsalted, add a few pinches of salt to the batter.

Nutrition

Calories: 501kcal | Carbohydrates: 56g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 204mg | Potassium: 137mg | Fiber: 2g | Sugar: 46g | Vitamin A: 782IU | Calcium: 28mg | Iron: 2mg

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Originally posted June 1, 2017.

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