why make this recipe
Chaos Cake Sheet Pan Brownies are the perfect treat for any celebration. With their layers of rich chocolate, fun sprinkles, and birthday cake cookies, these brownies bring a delightful mix of flavors and textures to every bite. They are easy to prepare and make a great dessert for parties, gatherings, or just a fun family night. Plus, who doesn’t love a dessert that looks as great as it tastes?
how to make Chaos Cake Sheet Pan Brownies
Ingredients :
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chunks
- 1/2 cup rainbow sprinkles
- 1 cup birthday cake-flavored sandwich cookies, roughly chopped
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Additional rainbow sprinkles for topping
Directions :
- Preheat the oven to 350°F. Line a 9×13-inch sheet pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
- Sift in the all-purpose flour, cocoa powder, baking powder, and salt. Fold gently until just combined, taking care not to overmix.
- Fold in the semi-sweet chocolate chunks, rainbow sprinkles, and chopped birthday cake-flavored cookies until evenly distributed throughout the batter.
- Spread the batter evenly in the prepared sheet pan. Bake for 23 to 25 minutes, or until the center is just set and a toothpick inserted yields moist crumbs. Do not overbake.
- Allow brownies to cool completely in the pan placed on a wire rack.
- Beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, milk, vanilla extract, and a pinch of salt, continuing to beat until the frosting is light and fluffy.
- Spread the prepared frosting evenly over the cooled brownies. Decorate generously with extra rainbow sprinkles.
- Cut into squares and serve.
how to serve Chaos Cake Sheet Pan Brownies
Serve these brownies warm or at room temperature. You can enjoy them as they are, or pair them with a scoop of vanilla ice cream for an extra special treat. They are perfect for birthday parties, potlucks, or family gatherings. Don’t forget to add an extra sprinkle of rainbow sprinkles on top before serving for a fun touch.
how to store Chaos Cake Sheet Pan Brownies
To store the brownies, make sure they are completely cooled. Place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to a month. Just wrap them tightly in plastic wrap and then in aluminum foil before freezing.
tips to make Chaos Cake Sheet Pan Brownies
- Make sure your butter is melted but not too hot when mixing with the sugars to prevent cooking the eggs.
- For a chewier texture, do not overmix the batter after adding the flour.
- Adjust the amount of sprinkles and cookies according to your personal preference. You can even add more chocolate chunks if you’re a chocolate lover!
- For easy cutting, use a sharp knife and wipe it clean between cuts.
variation (if any)
You can switch up the cake-flavored cookies with any of your favorite cookies, such as Oreos or chocolate chip cookies, for a different twist. Adding nuts like walnuts or pecans can also provide a nice crunch to the brownies.
FAQs
Can I make these brownies ahead of time?
Yes! You can make the brownies a day or two ahead of time. Just store them in an airtight container as directed.
Can I use gluten-free flour?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but they will still taste great!
How do I know when the brownies are done?
The brownies are done when the edges are set and the center is still slightly soft; a toothpick should come out with a few moist crumbs. Be careful not to overbake them!
Chaos Cake Sheet Pan Brownies
Ingredients
Brownie Base
- 1 cup unsalted butter, melted
- 1.5 cups granulated sugar
- 0.5 cup packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup semi-sweet chocolate chunks
- 0.5 cup rainbow sprinkles
- 1 cup birthday cake-flavored sandwich cookies, roughly chopped
Frosting
- 0.5 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract
- pinch salt
- to taste additional rainbow sprinkles for topping
Instructions
Preparation
- Preheat the oven to 350°F. Line a 9×13-inch sheet pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
- Sift in the all-purpose flour, cocoa powder, baking powder, and salt. Fold gently until just combined, taking care not to overmix.
- Fold in the semi-sweet chocolate chunks, rainbow sprinkles, and chopped birthday cake-flavored cookies until evenly distributed throughout the batter.
- Spread the batter evenly in the prepared sheet pan.
Baking
- Bake for 23 to 25 minutes, or until the center is just set and a toothpick inserted yields moist crumbs. Do not overbake.
- Allow brownies to cool completely in the pan placed on a wire rack.
Frosting
- Beat the softened butter with an electric mixer until creamy.
- Gradually add the sifted powdered sugar, milk, vanilla extract, and a pinch of salt, continuing to beat until the frosting is light and fluffy.
- Spread the prepared frosting evenly over the cooled brownies.
- Decorate generously with extra rainbow sprinkles.
- Cut into squares and serve.