Homemade Brownies with Funfetti Frosting
~makes one 9×13 pan~
(Print this Recipe)
1 cup (2 sticks) salted butter, melted
1 cup unsweetened cocoa powder
2 cups granulated sugar
4 large eggs
1 TBS vanilla extract
1 1/2 cups flour
12 oz (ish) jar hot fudge sauce
2 sticks salted butter, slightly softened
4 cups powdered sugar
1 TBS and 2 tsp Butter Vanilla Emulsion
1/4 cup heavy whipping cream
2/3 cup ice cream sprinkles (find them near the ice cream)
Preheat oven to 350. Line a 9×13 pan with foil (it makes the brownies easier to remove) and spray with cooking spray. Set aside.
In a large bowl, whisk together the cocoa and melted butter. Stir in sugar until combined. Stir in eggs, one at a time, mixing well after each. Stir in vanilla. Fold in flour JUST until you no longer see flour streaks in the batter. Gently fold in hot fudge sauce (you may need to heat it just enough to spoon/pour out of jar).
Spread batter in prepared pan and bake for about 20 minutes. Brownies will look cakey on top and feel very dense — that is normal. Let brownies cool completely.
In the bowl of your mixer, beat butter and butter vanilla emulsion on medium speed until smooth. Slowly add powdered sugar, a little at a time, until just combined. Add heavy cream and beat on high for about 1 minute, until fluffy and smooth. Fold in sprinkles.
Frost cooled brownies. For best results, cover and refrigerate for several hours or preferably overnight.
Note: Don’t skip the butter vanilla emulsion as it lends the “funfetti” flavor to the frosting. You can either buy it online or find it at your local Walmart in the cake decorating/supply section.