These Confetti Killer Brownies are an explosion of color and flavor—layered with gooey caramel, white chocolate chunks, and vibrant rainbow sprinkles. With their thick, buttery base and celebratory flair, these brownies bring the spirit of birthday cake to a rich, fudgy dessert bar. Whether you’re celebrating a special occasion or simply craving a sweet, over-the-top treat, these brownies deliver on every level.
Why You’ll Love This Recipe
These brownies are a festive twist on a classic favorite, offering a soft, chewy texture and a decadent layer of caramel that makes each bite unforgettable. The combination of rainbow sprinkles and white chocolate chunks not only adds flavor and texture but also creates a visually appealing dessert that stands out at any event. Perfect for birthdays, parties, bake sales, or simply a colorful indulgence, these brownies are designed to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Brownie Base:
1 cup unsalted butter, melted
1 1/2 cups granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup rainbow sprinkles
1 cup white chocolate chunks
For the Caramel Layer:
1 cup soft caramels or caramel bits
2 tbsp heavy cream
Directions
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper for easy removal.
2. Prepare the Brownie Batter:
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
Add the eggs and vanilla extract, mixing until smooth.
Stir in the flour, baking powder, and salt just until no dry streaks remain.
Fold in the rainbow sprinkles and white chocolate chunks.
3. Layer the Brownies:
Spread half of the brownie batter evenly into the prepared baking pan.
In a small saucepan or microwave-safe bowl, melt the soft caramels with heavy cream over low heat or in 30-second intervals, stirring until smooth.
Pour the caramel evenly over the bottom brownie layer and gently spread to the edges.
Drop spoonfuls of the remaining batter over the caramel and carefully spread to cover.
4. Bake:
Bake in the preheated oven for 30–35 minutes, or until the top is golden and the center is just set.
Allow the brownies to cool completely in the pan before slicing. This helps the caramel set and makes for cleaner cuts.
Servings and Timing
Servings: 12 large brownies
Prep Time: 20 minutes
Baking Time: 35 minutes
Total Time: 55 minutes
Calories per serving: Approximately 460 kcal
Variations
- Chocolate Lover’s Version: Add dark chocolate chunks or a drizzle of melted chocolate on top.
- Nutty Twist: Fold in chopped pecans or walnuts for crunch.
- Flavor Add-ins: Try adding a touch of almond extract or a swirl of raspberry jam with the caramel.
- Holiday Theme: Use themed sprinkles to match specific holidays or events.
Storage/Reheating
Storage: Store cooled brownies in an airtight container at room temperature for up to 3 days.
Refrigeration: To extend freshness, store in the refrigerator for up to 1 week.
Freezing: Freeze individual brownies wrapped in parchment and placed in an airtight container for up to 2 months.
Reheating: Microwave individual brownies for 10–15 seconds for a warm, gooey caramel center.
FAQs
Can I use store-bought caramel sauce instead of melting caramels?
Yes, but make sure it’s a thick caramel sauce so it holds up well during baking.
What kind of sprinkles work best?
Use jimmies or confetti sprinkles, which hold their color and texture better when baked.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. You may need to increase the baking time slightly.
Do I need to let the brownies cool completely before cutting?
Yes, cooling allows the caramel to set, resulting in cleaner slices and less mess.
Can I use milk or dark chocolate instead of white chocolate?
Absolutely. Use your preferred chocolate type or a mix for more variety.
How do I know when the brownies are done?
The top should be golden, and the edges set. The center may still look soft but will firm up as it cools.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Be sure other ingredients like sprinkles and caramel are also gluten-free.
How should I line the pan for easy removal?
Use parchment paper with an overhang on the sides so you can lift the brownies out easily once cooled.
What’s the best way to melt the caramel?
Low and slow is best—either in a saucepan over low heat or in the microwave with short intervals to avoid burning.
Are these brownies overly sweet?
They are rich and indulgent, but the salt and white chocolate help balance the sweetness.
Conclusion
Confetti Killer Brownies are the perfect dessert for anyone who loves a showstopping sweet. With their gooey caramel center, rainbow-studded crumb, and buttery richness, these brownies strike a delicious balance between playful fun and indulgent decadence. Whether you’re baking for a birthday, a celebration, or just because, these brownies will brighten any occasion and satisfy every sweet craving.
Print
Confetti Killer Brownies
- Total Time: 55 minutes
- Yield: 12 large brownies 1x
- Diet: Vegetarian
Description
These ultra-thick confetti killer brownies feature chewy layers of rainbow sprinkle-studded blondie batter, gooey caramel, and rich white chocolate chunks. Perfectly festive and indulgent, they’re the ultimate treat for birthdays, celebrations, or anytime you crave something sweet and colorful.
Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup rainbow sprinkles
- 1 cup white chocolate chunks
- 1 cup soft caramels or caramel bits
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract; mix until fully incorporated.
- Stir in flour, baking powder, and salt until just combined.
- Fold in rainbow sprinkles and white chocolate chunks.
- Spread half of the batter evenly into the prepared pan.
- Melt the caramels with heavy cream in a saucepan over low heat or in the microwave in short intervals, stirring until smooth.
- Pour the melted caramel evenly over the bottom batter layer.
- Drop spoonfuls of the remaining batter over the caramel and gently spread to cover.
- Bake for 30–35 minutes, or until the top is golden and the center is just set but still gooey.
- Cool completely in the pan before slicing to allow the caramel to set.
Notes
- Allow brownies to cool fully before cutting to prevent caramel from oozing out.
- Use parchment paper to easily lift brownies out of the pan for clean slicing.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 460
- Sugar: 38g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
