If you love the festive look of rainbow sprinkles but prefer rich chocolate desserts, these Funfetti Brownies are exactly what you need.
This one-bowl recipe makes decadent, fudgy brownies with deep chocolate flavor and plenty of colorful sprinkles folded into the batter and scattered on top. They’re easy to prepare and deliver a fun twist on classic homemade brownies.
Funfetti Brownies Ingredient Highlights
I use dark chocolate chips and dark cocoa powder for an intense chocolate taste, but milk or semi-sweet chips and any unsweetened cocoa powder will also work.
Unsalted butter lets you control the salt level, but salted butter can be used if you omit the additional salt.
Vanilla bean paste may be substituted for vanilla extract if you prefer.
Sprinkle Brownies Tips and Tricks
How to Make Brownies with Rainbow Sprinkles
Preheat the oven to 350°F and line a 9×9-inch or 8×8-inch square pan with parchment paper.
Place the chocolate chips, butter, and oil in a large microwave-safe bowl. Heat in 30-second intervals, whisking between each, until just melted and smooth.
Whisk in the granulated sugar until combined. Add the vanilla extract and eggs, then whisk again until the mixture is glossy.
Stir in the all-purpose flour, unsweetened cocoa powder, and salt. The batter will be thick. Gently fold in about half of the rainbow sprinkles and reserve the rest for topping.
Spread the batter into the prepared pan with a spatula, then scatter the remaining sprinkles evenly over the top.
Bake on the top rack until the brownies are set—about 25–30 minutes. Allow to cool before slicing.
How to Store Rainbow Sprinkle Brownies
Store cooled brownies covered at room temperature or in an airtight container for 3–4 days. For longer storage, freeze brownies in an airtight container for up to 4 months; thaw at room temperature before serving.
One-Bowl Fudgy Funfetti Brownies
15 minutes
35 minutes
50 minutes
9 brownies
Equipment
- 9×9-inch or 8×8-inch baking pan
- Whisk
Ingredients
- ½ cup unsalted butter, softened
- 1 tablespoon oil
- 1 cup chocolate chips (dark or semi-sweet)
- 1 ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder (dark if available)
- ¼ teaspoon salt
- ⅓ cup rainbow sprinkles
Instructions
- Preheat oven to 350°F and line a 9×9 or 8×8-inch pan with parchment paper.
- Combine butter, oil, and chocolate chips in a large microwave-safe bowl. Microwave in 30-second intervals, whisking between each, until melted and smooth.
- Add the sugar and whisk until combined.
- Whisk in the eggs and vanilla until glossy.
- Stir in the flour, cocoa powder, and salt; the batter will be thick.
- Fold in half of the sprinkles, reserving the rest for the top.
- Transfer the batter to the prepared pan, sprinkle the remaining sprinkles on top, and bake for 25–30 minutes until set. Cool, slice, and enjoy.
Pro Tips
- If your cocoa powder is lumpy, sift it before adding so the batter is smooth and evenly mixed.