Not to be super bossy or anything, but…you need to make these brownies.
I will admit to normally being a boxed mix brownie kind of girl, but these are a total game changer for me. Chocolatey but not TOO chocolately (my son won’t eat them if they taste like dark chocolate), fudgy but cakey enough to eat with your hands ANNNNNNNND…
You heard me.
No melting chocolate in a pot on the stove, no mixing dry ingredients in a separate bowl, no giant mess. Just one bowl.
Bam. Done. Making one bowl brownies LIKE. A. BOSS.
Of course, the frosting is a whole separate bowl, but we aren’t going to count that in the one bowl thing, are we? Besides — the frosting has it’s own brand of magic.
It tastes just like Funfetti Cake. And you DON’T need cake mix to make it. The trick is two special ingredients:
Ice cream sprinkles usually come in a BIG container and are sold by the ice cream products, NOT with the cake mix/frosting/etc. The difference between the two is that these ones (besides coming in a much bigger container) are CRUNCHY. They aren’t soft and crumbly at all. I love them for baked goods because they provide a great texture and crunch, and actually taste good and not like wax.
The buttery vanilla emulsion is a creamy extract type liquid that gives the flavor of cake. It smells amazing and adds the perfect white cake flavor to frosting. You can also use it in cakes and cookies, but I love it best in frosting because the flavor really shines through.
This Funfetti frosting is seriously one of the best frostings I’ve ever tasted. And paired with these brownies, it doesn’t even play around.
Make them for the LOVE of Pete!!
- 1 cup (2 sticks) salted butter, melted
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 TBS vanilla extract
- 1 1/2 cups flour
- 12 oz (ish) jar hot fudge sauce
- 2 sticks salted butter, slightly softened
- 4 cups powdered sugar
- 1 TBS and 2 tsp Buttery vanilla Emulsion
- 1/4 cup heavy whipping cream
- 2/3 cup ice cream sprinkles
- Preheat oven to 350. Spray a 9x13 pan with nonstick spray ( I prefer to line mine with foil prior to spraying -- it makes the brownies easier to remove) and set aside.
- In a large bowl, whisk together the cocoa and melted butter. Stir in sugar until combined. Stir in eggs, one at a time, mixing well after each. Stir in vanilla. Fold in flour JUST until you no longer see flour streaks in the batter. Gently fold in hot fudge sauce (you may need to heat it just enough to spoon/pour out of jar).
- Spread batter in prepared pan and bake for about 20 minutes. Brownies will look cakey on top and feel very dense -- that is normal. Let brownies cool completely.
- Prepare frosting:
- In the bowl of your mixer, beat butter and butter vanilla emulsion on medium speed until smooth. Slowly add powdered sugar, a little at a time, until just combined. Add heavy cream and beat on high for about 1 minute, until fluffy and smooth. Fold in sprinkles.
- Frost cooled brownies. For best results, cover and refrigerate for several hours or preferably overnight.
I can’t wait for you to try these — I know you will LOVE them!!
Enjoy and have a great day!!