These fudgy brownies are stuffed with M&Ms and white chocolate chips and topped with a thick layer of chocolate, rainbow sprinkles and magic stars.
Ingredients (12 brownies, 8 inch square tin):
For the brownies:
- 105g melted salted butter
- 250g granulated sugar
- 125g dark brown soft sugar
- 3 eggs
- 1 tbsp vanilla extract
- 120ml vegetable oil
- 105g cocoa powder
- 90g plain flour
- 1/2 tsp bicarbonate of soda
- 1.5 tbsp cornstarch
- 1/2 tsp salt
- 125g M&Ms
- 200g white chocolate chips
- 300g milk chocolate
- 1 bag Milky Way ‘Magic Stars’
- Rainbow sprinkles
1. Preparation: preheat your oven to 180C and line an 8-9 inch square baking tin. Melt your butter in a medium sized saucepan and let cool.
2. Make the brownies: beat together butter, sugars, eggs, vanilla and oil until very light and fluffy in colour. Fold in the cocoa, flour, bicarbonate of soda, cornstarch and salt until a smooth and dense batter forms. Gently combine in your M&Ms and white chocolate chips. Pour the batter into the tin and bake for 20 minutes until a crackly topping forms. Cover the top with tinfoil and bake for another 15 minutes until cooked (the brownies will be set on the edges but still wobbly on the inside).
3. Melt your milk chocolate and pour over the top of the brownie, spreading it out to cover the edges. Sprinkle your sprinkles over the chocolate and top with your magic stars.
3. Place in the fridge for at least 3 hours to set.
4. Finish: Using a hot knife, cut the brownies into slices. Enjoy!
Tips: I like to store my brownies in the refrigerator and then eat chilled or at room temperature. If refrigerated, these taste best when consumed within 5 days.
If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.