Small-Batch Rainbow Sprinkle Brownies For Two

This small-batch of ultra fudgy brownies, topped with a thin crispy top crust of rainbow sprinkles is a perfect recipe for two! With Valentine's Day around the corner, these are the perfect, easy-to-make, quick-to-bake, perfect-amount-to-enjoy, dessert. I love baking in small batches because after my one perfect square of pure chocolatey decadence, there is no plate of leftovers tempting me in the kitchen! This way I can have my dessert without over indulging and eating half a pan of brownies with a fork before they've even fully cooled ;) GUILTY as charged!

The recipe is so simple! It comes together right in one pot, and you get the most fudgy, moist, chocolate brownies with that perfectly crackley, candy coated crust on top from the sprinkles.

Perfection! I could definitely eat the whole slab to my self, just like this. My favorite way to bake... with portion control built right in to the recipe! You're welcome ;)

I baked the brownie in a little loaf pan to yield 2 perfect brownie squares, one for me, and one for you. Or, you could cut them into a bunch of tiny little bite-sized squares too, if you like... which would be perfect for serving if you have guests over and want something sweet and homemade to serve, without all the leftovers, or to serve to kids for a weekend treat, which would allow you one perfect tiny little bite-sized piece of heaven, too ;)

Rainbow Sprinkle Brownies For Two

Yield: 2 brownies (For a larger batch, double recipe and bake in a 8x8 inch pan)

Ingredients

1/4 cup (1/2 stick/2oz.) butter, melted
1/2 cup granulated white sugar
3oz. semisweet or bittersweet chocolate (1/2 cup chocolate chips)
1 tablespoons (5g) unsweetened cocoa powder
1 teaspoon vanilla extract
1 large egg
6 tablespoons (45g) flour, weighed or spooned and leveled
1/8 teaspoon baking powder
1/8 teaspoon salt
1/3 cup rainbow sprinkles

Directions

Preheat the oven to 350 degrees F. Line an 8 inch square pan with foil or parchment paper and spray with non-stick spray.

Melt butter in a saucepan over medium heat. Reduce heat to low and add the sugar, chocolate, and cocoa, stirring with a wooden spoon until smooth. Remove from heat and stir for about a minute to cool mixture. Mix in the vanilla extract and egg. Stir vigorously for about 1-2 minutes until batter becomes thick, smooth and shiny. Stir in the flour, baking powder and salt, until just incorporated. Pour batter into prepared pan. Top with sprinkles.

Bake for about 35-45 minutes. An inserted toothpick will come out with moist crumbs sticking to it. Do not over bake. Cool brownies completely in the pan on a cooling rack before cutting. Once completely cool, slice in half and enjoy.