Recipe: Independence Day Brownies

Independence Day brownies! These soft and chewy brownies are made just a bit more festive for the 4th of July with these red, white, and blue sprinkles. I know it’s Canada Day – and I posted about those brownies on Wednesday. Well, these are the same, with a punch of blue. Okay, let’s get baking!

Ingredients

• 3/4 cup of salted butter
• 1 1/4 cup of brown sugar
• 1/2 cup of white sugar
• 4 eggs
• 2 tablespoon of vanilla
• 1 cup of cocoa powder
• 2 tablespoons of corn starch
• 3 tablespoons of gluten free flour
• 1/2 cup of chocolate chips
• 1/4 cup of sprinkles

First, I made these in an 8×8 pan, making them a bit thicker than usual. So good! Then I cut them up small and freeze them – they’re so good out of the freezer. Okay, let’s get to it.

Get a sauce pan ready and melt the butter. Then, add in the sugars and stir with a whisk or a wooden spoon. Add in the chocolate chips and let them melt. Take off the heat for a bit. Add in the eggs once the batter has cooled, you don’t want to cook the eggs.

Next, add in the vanilla, the cocoa powder, and then the gluten free flour. Then, back on for a bit of heat and melt it all together a bit more.

Pour the brownie mixture into an 8×8 pan lined with parchment paper. The parchment paper makes for easy cleanup and the 8×8 pan makes for taller brownies! Once the batter is in the pan, top with all the red, white, and blue sprinkles you can find. Push them in a bit, or lift the pan a few inches off the counter and drop it to settle the sprinkles.

Once the sprinkles are all in place, bake at 350 degrees for 28-35 minutes. You want the brownies to be chewy and moist.

Let the brownies cool for a bit – about 30-40 minutes before you cut them. Then eat up! We store them in the freezer and they’re so good cold.

Well, there you have it, some fun Independence Day brownies for your national celebrations this weekend!

Thanks for stopping by! I hope you have an awesome long weekend and have a treat or two!

See you again soon.