Rainbow Unicorn Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square cake pan with nonstick cooking spray, line it with parchment, then spray it again and set aside.
• In a large microwave-safe bowl, melt the butter and white chocolate over a double boiler, or in the microwave in 15-second increments (stirring with a rubber spatula between every increment).
• Stir in the sugar, salt and vanilla until well combined. Beat the eggs in a small bowl and add about 1/2 cup of the sugar mixture to temper. Add the egg mixture into the sugar mixture and stir well. Gradually add the flour to the batter, stirring until completely combined.
• Separate the batter into 3, 4 or 5 bowls, depending on how many colors you want to make. Stir a few drops of color into each bowl until you have the colors you want.
• Using a rubber spatula, transfer each batter color to its own piping bag. Cut the tip off of each bag and then pipe the colors into the baking pan. You can pipe in straight lines, squiggles, whatever you want, just remember that you are going to cut the brownies up so make sure that every brownie gets all the colors!
• Bake for 40 to 45 minutes (or until a toothpick inserted in the center comes out clean).
• Meanwhile, in a large microwave-safe bowl, melt the chocolate chips over a double boiler, or in the microwave in 15-second increments (stirring with a rubber spatula between every increment).
• Allow the brownies to cool in the pan, then cut them into squares and drizzle top with the melted white chocolate and edible glitter.
• Allow the bars to set at least 10 minutes until the chocolate hardens and the magic works.

Steps:

• Position a rack in the center of the oven and preheat to 350°F (180°C).
• Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
• OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
• OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
• Stir in the chocolate chunks.
• Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
• Pour the peanut butter over the top and swirl into the batter with a knife or skewer.
• Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
• Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
• Serve with a scoop of vanilla ice cream and a pinch of sprinkles.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-9-inch cake pan with nonstick cooking spray. Line it with parchment, spray it again and set aside.
• In a large microwave-safe bowl, melt the butter and chopped white chocolate over a double boiler or in the microwave in 15-second increments (stirring with a rubber spatula between every increment).
• Stir in the sugar, vanilla extract and salt until well combined. Beat the eggs in a small bowl and add about 1/2 cup of the sugar mixture to temper. Add the egg mixture into the sugar mixture and stir well. Gradually add the flour to the batter, stirring until completely combined.
• Separate the batter into 3, 4 or 5 bowls, depending on how many colors you want to make. Stir a few drops of food color into each bowl until the batter is the color you want.
• Using a rubber spatula, transfer each batter color to its own piping bag. Cut the tip off of each bag and then pipe the colors into the prepared baking pan. You can pipe in straight lines, squiggles, whatever you want; just remember that you are going to cut the brownies, so make sure every brownie gets all the colors!
• Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes, then let the brownies cool in the pan. When cool, cut them into squares and separate them on a cutting board.
• In a large microwave-safe bowl, melt the chocolate chips over a double boiler or in the microwave in 15-second increments (stirring with a rubber spatula between every increment). Drizzle the melted chocolate over the brownies, then top with the edible glitter.
• Allow to set at least 10 minutes until the chocolate hardens and the magic works.