Description
Chocolate Confetti Squares are delightful fudgy bars packed with rich cocoa flavor and colorful sprinkles. These easy-to-make treats combine a smooth, buttery chocolate batter with a fun pop of confetti sprinkles, perfect for celebrations or a sweet everyday indulgence. Baked to a moist, chewy texture, they’re sure to please both kids and adults alike.
Ingredients
Scale
Chocolate Batter
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup colorful sprinkles (jimmies or confetti style), divided
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, allowing an overhang on the sides to lift the baked squares out easily once cooled.
- Melt Butter and Mix Sugar: In a medium saucepan over medium heat, melt the unsalted butter. Remove from heat and immediately stir in granulated sugar and vanilla extract until the mixture is smooth and well combined.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating thoroughly after each addition to ensure a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add these dry ingredients to the butter and egg mixture, stirring gently just until everything is combined. Avoid overmixing to maintain a tender texture.
- Fold in Sprinkles: Gently fold in most of the colorful sprinkles into the batter, reserving about a handful to sprinkle on top later.
- Transfer Batter to Pan: Pour the batter into the prepared baking pan and use a spatula to spread it evenly. Sprinkle the remaining colorful sprinkles evenly over the surface for a festive look.
- Bake: Bake in the preheated oven for 25-30 minutes. Insert a toothpick into the center to check doneness; it should come out with a few moist crumbs but not wet batter. Baking slightly less will result in a fudgier texture.
- Cool and Serve: Allow the squares to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out and cut into 9 equal squares for serving.
Notes
- Do not overbake the squares to ensure a fudgy, moist texture.
- You can substitute rainbow sprinkles with any other sprinkles you prefer, but avoid chocolate chips as they may melt and alter texture.
- Make sure to fold sprinkles gently to prevent color bleeding into the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For easier removal, ensure the parchment paper has sufficient overhang on the edges.
