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!
Servings: 16 brownies
Ingredients
- 3/4 cup of salted butter
- 1 1/4 cup of brown sugar
- 1/2 cup of white sugar
- 4 eggs
- 2 tablespoons of vanilla
- 1 cup of cocoa powder
- 3 tablespoons of gluten free flour
- 1/2 cup of chocolate chips
- 1/4 cup of red, white, and blue sprinkles
Instructions
- 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.