Description
Fudgy brownies baked with purple and green vanilla cookie dough, sprinkles, and candy eyes.
Ingredients
Scale
- 3/4 cup (170 g) unsalted butter
- 6 oz (170 g) semisweet chocolate, chopped
- 1 1/4 cups (250 g) granulated sugar
- 3 large eggs (150 g without shells)
- 2 tsp (10 ml) vanilla extract, divided
- 3/4 cup (94 g) all-purpose flour, for the brownie batter
- 1/2 cup (43 g) unsweetened cocoa powder
- 1/2 tsp (3 g) fine salt, divided
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar, for the cookie dough
- 1 large egg (50 g without shell)
- 1 1/4 cups (156 g) all-purpose flour, for the cookie dough
- 1/2 tsp (2 g) baking powder
- Purple and green gel food coloring, as needed
- 2 tbsp (24 g) orange and purple jimmies
- 40 small candy eyes (about 28 g)
Instructions
- Heat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) metal pan with parchment.
- Melt 3/4 cup (170 g) butter with the semisweet chocolate. Cool for 5 minutes, then whisk in 1 1/4 cups (250 g) sugar, three eggs, and 1 tsp (5 ml) vanilla.
- Fold in 3/4 cup (94 g) flour, cocoa, and 1/4 tsp (1.5 g) salt. Spread the batter evenly in the pan.
- For the cookie dough, beat 1/2 cup (113 g) butter with 1/2 cup (100 g) sugar. Beat in one egg and the remaining vanilla.
- Mix in 1 1/4 cups (156 g) flour, baking powder, and remaining salt. Divide in half and tint one portion purple and one green.
- Chill the colored dough for 15 minutes. Flatten small pieces and scatter them over the brownie batter. Swirl lightly and add jimmies.
- Bake for 25–30 minutes, until a tester shows moist crumbs. Immediately press two candy eyes onto each planned square. Cool completely before cutting into 20 bars.
Notes
Map the 20 portions before adding the eyes so every finished square receives one pair.