Birthday Brownies

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.

Butter. Not pictured (how did I forget to include it??) but it is an important ingredient!! I use unsalted butter but you can use salted butter. I would omit the salt if you do opt to use salted.

Cocoa Powder. I have used black cocoa powder, and also natural cocoa powder. Both worked well and I loved the flavor in both. Hershey's Cocoa powder (available in most markets) is a good option.

Chocolate Morsels. I used both semi-sweet and dark chocolate - whichever is your preference will work wonderful here.

Espresso Powder. This help elevate that chocolate flavor a notch so I recommend using it. You can omit if you do not have it readily available.

Rainbow Jimmies. It is important to use the 'rod' sprinkles and not the little 'ball' sprinkles. The rod sprinkles (jimmies) will not bleed color into the dough whereas the little ball (nonpareils) do.

Sugar. I use only granulated sugar in this recipe, no substitutions with brown sugar or powdered sugar (confectioners sugar).

Eggs. Make sure eggs are room temperature before you begin. Place out on the counter at least 30 minutes before beginning.

Pre-Bake Tips

Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.

Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much. 

Room Temperature Ingredients. Make sure your butter is softened before beginning.

Have All Ingredients Ready. I like to measure out all my ingredients before I begin. This just helps ensure I am able to work more efficiently and quickly.

How To Make Birthday Brownies

This Birthday Brownies recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.

Making Birthday Shortbread Cookie Crust

Step 1: Preheat oven to 350 F. Add butter, sugar and vanilla in a bowl and whisk on medium until well combined - about 1 to 2 minutes.

Step 2: Add flour and salt and whisk until barely combined. Dough will be crumbly.

Step 3: Add sprinkles to crumbly dough. Whisk on low until well dispersed. Dough does not need to cohere.

Step 4: Line 8x8 baking pan with parchment paper or baking spray.

Step 5: Place cookie dough into baking pan.

Step 6: Press cookie dough into baking evenly. Use an offset spatula to help evenly spread dough.

Step 7: Bake for 15 minutes. While shortbread is baking, prepare brownie batter.

How To Make Brownie Batter

Step 8: In a medium sized bowl, melt butter. Add chocolate morsels to hot butter making sure chocolate is completely covered. Allow to sit for about 2 minutes.

Hot Tip! Melting butter in the microwave can cause it to sputter because it gets hot. I like to slice my butter into cubes and microwave in increments of 15 to 20 seconds.

Step 9: While butter and chocolate sit, in a separate small bowl combine flour, cocoa powder, espresso powder and salt. Whisk to evenly disperse. Set aside.

Step 10: Back to butter chocolate bowl, use a whisk or spoon to mix together until glossy. Set aside.

Step 11: In a separate bowl combine eggs, sugar and vanilla. Whisk on medium high for about 2 minutes, or if whisking by hand make sure to mix very well.

Step 12: Slowly add in chocolate butter mixture to egg sugar mixture while simultaneously whisking.

Reminder! Don't forget about the shortbread cookie layer baking in the oven. Remove from oven after 15 minutes and place on cooling rack while finishing preparing brownie batter.

Step 13: Add dry ingredients and fold into wet ingredients using a rubber spatula. Fold by scooping along the edge towards the bottom, and then folding over towards the middle. Repeat until all the flour mixture is just combined.

Step 14: Place brownie batter on top of shortbread cookie in baking pan. Use rubber spatula to evenly distribute.

Step 15: Bake for 25 to 30 minutes. Place on cooling rack and allow to come to room temperature before slicing.

Hot Tip! If checking for doneness, when you insert a toothpick it will come out with batter. These brownies are meant to be fudgy! Also, make sure you allow the brownies to cool completely! If you try to cut into them while still warm then you'll have a runny brownie.

Troubleshooting

• Birthday Shortbread is dry. The ratio could be off if too much flour was added (I recommend a kitchen scale or use the spoon and level method). Add 1 to 2 tablespoons of milk to help the dough adhere.
• Brownies do not have crinkly top. It is most likely because the sugar and eggs were not mixed well enough, and the sugar did not dissolve. King Arthur has this great article on how to achieve the shiny crinkly top brownies.
• Brownies are runny. The brownies require time to cool and set, so this is the hard part - having patience to allow that to happen so they don't become goo when cut. Be patient - it is worth it!

Storage

Pre-Bake Storage. You can make the birthday shortbread cookie ahead of time only. Wrap in plastic wrap and then place in a freezer safe bag. Freeze for up to 3 months. When ready to use, allow to come to room temperature and then follow the steps from placing into baking pan.

Post Bake Storage. The brownies store well at room temperature in a container for up to 3 days. You can also place in a freezer safe ziplock bag or container for up to 3 months. Remove from freezer and allow come to room temperature within container before enjoying.

More Recipes To Try

If you have tried these Birthday Cake Brownies recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!