Desserts
Celebration Brownies
Celebration Brownies are perfect as a sub for birthday cake for anyone who favors brownies over cake. A dense, fudgy
- Serves 16
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
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
Originally posted June 1, 2017.
Recipe
Celebration Brownies
A dense fudgy brownie covered by a light and creamy buttercream frosting and lots of sprinkles.
- Serves 16
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
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
- 1
Preheat oven to 350 degrees and lightly grease a 9×13-inch baking pan.
- 2
Place chopped chocolate in a small heavy-bottomed saucepan and set over low heat, stirring constantly, until melted. Remove from heat.
- 3
Use an electric mixer to cream butter and sugar until fluffy.
- 4
Beat in eggs one at a time.
- 5
Mix in melted chocolate, adding it gradually if it is still hot.
- 6
Mix in vanilla extract and flour. Pour batter into prepared pan.
- 7
Sprinkle chocolate chips on top.
- 8
Bake for 30 to 35 minutes. Let cool before making frosting.
- 9
To make frosting, beat butter until creamy. Gradually beat in confectioners’ sugar.
- 10
Beat in vanilla and milk until smooth and creamy. Spread on brownies.
- 11
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.
Equipment
- Small Heavy-Bottomed Saucepan
- Hand-held electric mixer
- 9×13-inch baking dish
Nutrition
- Calories501 kcal
- Carbohydrates56 g
- Protein4 g
- Fat31 g
- Saturated Fat19 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat8 g
- Trans Fat1 g
- Cholesterol108 mg
- Sodium204 mg
- Potassium137 mg
- Fiber2 g
- Sugar46 g
- Vitamin A782 IU
- Calcium28 mg
- Iron2 mg
