Milk Chocolate-Coated Brownies
Milk chocolate-coated brownies that are sparkling with sprinkles! Unbelievably fudgy and easy to make!
Recipe type: Dessert
  • 113g unsalted butter
  • 113g unsweetened chocolate, chopped
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • ⅔ cup plain flour
  • 150g milk chocolate, chopped (or preferred chocolate)
  • sprinkles, to decorate
  1. Preheat oven to 180C. Line a 20x20cm square baking pan with baking paper, leaving an overhang.
  2. Place butter and chocolate in a heatproof bowl set over a pan of simmering water. Do not let any water touch the chocolate. Melt, stirring occasionally, until smooth. Cool for 5 minutes. Whisk in sugar and vanilla extract. Add the eggs, one at a time, whisking well after each addition. Using a wooden spoon, stir in the flour until fully incorporated.
  3. Spread batter into the prepared pan and bake for 18-20 minutes, or until a toothpick test comes out clean.
  4. Cool brownies completely, then cut into squares with a sharp knife, wiping the knife clean after each cut. Place brownie squares in the freezer, in a single layer, for 30-45 minutes to make them easier to work with (cold, firm brownies are easier to dip into melted chocolate!).
  5. Meanwhile, melt the milk chocolate (or your preferred chocolate) in a heatproof bowl set over a pan of simmering water (don't let any water get in the chocolate), or melt in the microwave.
  6. Line a baking tray with baking paper and set aside. Remove brownies from the freezer and dip half of each square into the melted chocolate (use a spoon to help with coverage, if necessary). Scrape excess chocolate from the bottom of the dipped brownie, then set the brownie on the prepared baking tray. Decorate with your favorite sprinkles and leave to set. Repeat for remaining brownies.
Recipe by sweetest kitchen at