Description
Delight in the rich, fudgy texture of these Chocolate Confetti Squares, bursting with colorful sprinkles that add a fun and festive touch. Perfectly balanced with cocoa and vanilla, these bars are simple to make and guaranteed to satisfy any chocolate craving.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Mix-ins
- 1 cup colorful sprinkles (jimmies or confetti style)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal of the baked bars.
- Melt Butter and Combine with Sugar and Vanilla: In a medium saucepan, melt the butter over medium heat. Remove from the heat and immediately stir in the granulated sugar and vanilla extract until the mixture is smooth and well combined.
- Add Eggs: Add the eggs one at a time into the butter mixture, beating thoroughly after each addition to ensure a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the butter and egg mixture, stirring just until all ingredients are incorporated to avoid overmixing.
- Fold in Sprinkles: Gently fold in the majority of the sprinkles, reserving a handful to sprinkle on top of the batter for a colorful finish.
- Pour Batter into Pan and Top: Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Sprinkle the remaining sprinkles evenly over the surface.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs—avoid overbaking to maintain a fudgy texture.
- Cool and Serve: Allow the squares to cool completely in the pan. Use the parchment paper overhang to lift the whole slab out, then cut into 9 even squares and serve.
Notes
- For fudgier bars, do not overbake; remove as soon as a toothpick emerges with moist crumbs.
- Use parchment paper for easy removal and cleaner cuts.
- Sprinkles add a festive look, but can melt slightly during baking—choose quality sprinkles for best results.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slightly in the microwave for a gooey treat.
