Funfetti Brownies! This easy brownie recipe has a chocolate fudge brownie with homemade funfetti marshmallow fluff in the middle and a milk chocolate ganache topping. No cake mix required for this from scratch recipe!
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What's not to love about brownies and sprinkles? This funfetti brownie recipe was little e's idea. She asked me to create a fudgy brownie topped with milk chocolate ganache and sprinkles with a fluffy marshmallow in the middle.
It's no secret that we love brownies in the two sugar bugs' house! Shortbread brownies have been made on repeat the past few months. It's also not a secret that we love sprinkles; in cookies, protein bars, ice cream and cinnamon rolls!
So it was only expected that I would eventually combine the two. And I have to say, it's a very delicious combination!
why you will love this funfetti chocolate fudge brownie recipe
- Dense, fudgy and very easy homemade brownie layer!
- A homemade marshmallow middle swirled with sprinkles!
- Milk chocolate ganache topping with more sprinkles!
- This recipe is a copycat version with a twist of Pillsbury funfetti brownies, but made 100% from scratch.
ingredients needed for this brownie mix
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Chocolate ~ a semi-sweet or dark chocolate is best here. I prefer using a baking bar such as Callebaut, Scharffen Berger, or Ghirardelli. But, you can also use chocolate chips in the brownie layer.
- Butter ~ unsalted butter is my choice, but if you only have salted just eliminate the kosher salt. It gets melted with the chocolate, so no need to plan ahead.
- Sugar ~ adds structure and sweetness to the brownie recipe.
- Eggs ~ two large eggs needed.
- Vanilla ~ I typically use pure vanilla extract, but an imitation vanilla would work.
- Kosher salt ~ if you only have table salt use half the amount.
- Cocoa powder ~ an unsweetened natural cocoa powder is needed. Scharffen Berger has been my go-to brand for a while now, but I will use Hershey's in a pinch.
- All-purpose flour ~ just a small amount to give the homemade brownies some structure.
how to make the quick and easy brownie layer
Start by preheating the oven and preparing an 8x8 baking pan with parchment paper and lightly greasing the paper.
Next melt the butter and chocolate together and stir until both are fully melted and incorporated. {I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works}.
Add the granulated sugar and kosher salt and stir or whisk until fully incorporated.
Then add the eggs and vanilla and stir until combined.
Finally add the all-purpose flour and cocoa powder and stir until just fully mixed. Pour the brownie batter into the prepared pan and bake for 20 minutes.
While the chocolate fudge brownies are doing their inital bake, make the funfetti marshmallow layer.
ingredients needed for the funfetti marshmallow
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Egg whites ~ use fresh eggs, not egg whites from a carton. Eggs separate easier when they are cold. I recommend separating each egg into a small bowl before adding it to the mixing bowl. This way you won't contaminate the whole batch if you get a little yolk into one of the egg whites. Make a batch of our favorite pasta carbonara with the yolks.
- Sugar ~ use your favorite brand of granulated sugar.
- Kosher salt ~ just a pinch to balance the flavors.
- Vanilla ~ pure vanilla extract or imitation vanilla both work in this recipe.
- Vinegar and cornstarch ~ these two ingredients help to strengthen the egg whites and give you a more marshmallow-like texture.
- Sprinkles ~ this brings in the funfetti element to this brownie recipe. Use the jimmies sprinkles for the best results.
Add the egg whites, granulated sugar and kosher salt to a heat proof mixing bowl, whisk together and place over a pot of simmering water. Do not let the bottom of the bowl touch the water. Whisk constantly until the sugar is dissolved and is getting a little frothy. {if you rub a little of the hot mixture between your fingers, it will be completely smooth with no grittiness}.
Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on high for 7-10 minutes, beating until stiff peaks form. This time can vary based on the strength of your mixer.
When the marshmallow meringue is close to stiff peaks, add in the vanilla, vinegar and cornstarch and beat until combined. Then gently mix in all but 2 tablespoons of the sprinkles.
how to put these funfetti brownies together
When the brownies reach the 20 minute mark of being in the oven, remove them from the oven and allow to cool for 5 minutes. Then spoon the funfetti marshmallow over the brownies and smooth with an offset spatula or knife.
Return the brownies to the oven and bake another 15-20 minutes, until the marshmallow is set. Then allow to cool completely. You can speed up the cooling process by placing the funfetti brownies in the refrigerator once the pan is cool enough to pick up with bare hands.
Little e may have been on to something like Little Debbie's Cosmic Brownies with her creamy chocolate ganache topping!
Once the fudgy brownies are cool, make the milk chocolate ganache icing and smooth it over the top of the marshmallow fluff layer. Top with a few more sprinkles and allow the ganache to set up before slicing.
helpful tips for success
- Line the baking pan with parchment paper and then butter the paper or spray with baking spray. The funfetti brownies are a bit sticky on the edges and this will help you to remove them from the pan after baking them.
- Grease is this funfetti marshmallow fluff's biggest enemy! To help ensure your success, I highly recommend wiping down all your tools prior to beginning the marshmallow layer. I use white vinegar {lemon juice also works} and wipe down the mixing bowl, any whisks being used and any measuring tools. Plastic tools are not recommended as they can hold onto residual grease.
- The brownies slice best when chilled. To cut the brownies into clean slices, lift the brownies out of the pan by grabbing the edges of the parchment paper and lifting the whole slab onto a cutting board. Use a sharp knife to cut the brownies, wiping the knife clean in between each cut.
- Use jimmies sprinkles or confetti sprinkles for the best results {I often mix the two}.
how to store
Funfetti brownies should be stored in an airtight container in the refrigerator.
The layered brownies also freeze well for up to 3 months, if stacking place parchment paper between the layers.
Remember to snap a picture and tag me on Instagram if you make these Funfetti Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more homemade brownie recipes
- Cookie Butter Brownies
- One Bowl Brownies
- Double Chocolate Oat Bottom Brownies
- White Chocolate Brownies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Funfetti Brownies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
chocolate fudge brownie
- ½ cup unsalted butter melted 113g
- 4 ounces semi-sweet or dark chocolate bar chopped* 114g
- 1 cup granulated sugar 200g
- ½ teaspoon kosher salt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup all-purpose flour 94g
- ¼ cup unsweetened natural cocoa powder 20g
funfetti marshmallow layer
- 3 large egg whites approximately 90-100g
- ⅔ cup granulated sugar 133g
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 ½ teaspoons cornstarch 4g
- ½ cup jimmies sprinkles divided 85g
milk chocolate ganache
- 6 ounces milk chocolate chopped finely 170g
- 6 tablespoons heavy whipping cream 90mL
- sprinkles
Instructions
- Preheat the oven to 325°F and line an 8x8 baking pan with parchment paper and lightly butter or grease with non-stick spray.
- Melt butter (½ cup/113g). When butter is mostly melted, add the chopped chocolate (4 ounces/114g) and stir until both the butter and chocolate are fully melted and incorporated. (I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works).
- Add the granulated sugar (1 cup/200g) and kosher salt (½ teaspoon) and stir or whisk until fully incorporated, then add the eggs (2 large) and vanilla (2 teaspoons) and stir until combined. Add the all-purpose flour (¾ cup/94g) and cocoa powder (¼ cup/20g) and stir until just fully mixed.
- Pour the brownie batter into the prepared pan and bake for 20 minutes.
- While the brownies are doing the initial bake, prepare the funfetti marshmallow layer. Start by making sure your heat proof mixing bowl and any utensils are grease free. I always wipe everything down with vinegar or lemon juice prior to starting.
- Add the egg whites (3 large/approximately 90-100g), granulated sugar (⅔ cup/133g) and kosher salt (¼ teaspoon) to the wiped down mixing bowl, whisk together and place over a pot of simmering water. Do not let the bottom of the bowl touch the water. Whisk constantly until the sugar is dissolved and is getting a little frothy, about 3-4 minutes. (if you rub a little of the hot mixture between your fingers, it will be completely smooth with no grittiness). Remove mixture from the saucepan and wipe the bottom of the bowl dry.
- Transfer the bowl to an electric mixer fitted with the whisk attachment. Beat on high (speed 8 on a Kitchen Aid) for 7-10 minutes, beating until stiff peaks form. This time can vary based on the strength of your mixer. When the marshmallow meringue is close to stiff peaks, add in the vanilla (1 teaspoon), vinegar (1 teaspoon) and cornstarch (1 ½ teaspoons) and beat until combined. Then gently mix in all but 2 tablespoons of the sprinkles with a spatula.
- When the brownies reach the 20 minute mark, remove from the oven and allow to cool for 5 minutes. Then spoon the funfetti marshmallow over the brownies and smooth with an offset spatula or knife. Return the brownies to the oven and bake another 15-20 minutes, until the marshmallow is set.
- Allow to cool in the pan. You can speed this process up by placing the brownies in the refrigerator once the pan is cool enough to pick up with bare hands.
- Once the brownies are cool, prepare the milk chocolate ganache; place the finely chopped chocolate (6 ounces/170g) in a glass or metal heat proof bowl. Then measure the cream (6 tablespoons/90mL) into a saucepan and warm the cream over medium heat, just until hot and it begins to simmer around the edges. Remove from the heat and pour the hot cream over the chopped chocolate.
- Allow the cream to sit on the chocolate for 1 minute and then stir the ganache until the chocolate is melted, smooth and shiny. Spread the ganache over the cooled brownies with an offset spatula or knife. Sprinkle the top with the reserved 2 tablespoons of sprinkles.
- Place the funfetti brownies back in the refrigerator and let the ganache set and firm up for about an hour.
- To cut the brownies into clean slices, lift the brownies out of the pan by grabbing the edges of the parchment paper and lifting the whole slab onto a cutting board. Use a sharp knife to cut the brownies, wiping the knife clean in between each cut.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Kathleen says
Once again you hit it out of the park!! YUM and way better than any ol box or store bought brownie! Making again for my boys before they head off to college!
Tasia says
Yay, thank you Kathleen! I'm happy to know that even college boys approve of this brownie recipe!
Michelle says
Love all the funfetti things you've been making lately, Tasia! The layers on these brownies look so epic!
Tasia says
Thank you Michelle, I think you know how I love a layered dessert bar!
2pots2cook says
Hello dear! These are beautiful! To be honest, the first idea that struck me is: why on earth didn't I think of that!!!!!!! LOL
Tasia says
Thank you Davorka! It was my seven year old that came up with the concept for this recipe; she wanted "a fudgy brownie and sprinkle marshmallow center with more chocolate on top!"