10 tablespoons butter, melted
½ cup dark chocolate chips
2 tsp vanilla
¼ cup powdered cocoa
½ tsp salt
1 cup sugar
¾ cup flour
2 cups unicorn (or white) chocolate chips, divided
Preheat oven to 350℉. Line a 9”x9” square pan with parchment paper or prepare a brownie pan.
Place butter and dark chocolate chips into a microwave-safe container and microwave for 1 minute or until melted. Stir to combine.
In a separate bowl, crack eggs and beat until smooth. Add vanilla. Stir in cocoa powder and salt.
Add chocolate mixture slowly, stirring constantly. This will keep the warm chocolate from cooking the eggs!
Add sugar and flour, mix to combine. Stir in 1 cup unicorn chips.
Put brownie mixture into the pan and smooth it to the edges.
Bake for 30 minutes for a square pan or 15 minutes for a brownie pan.
Remove from the oven and sprinkle with remaining unicorn chips. Allow the brownies to cool for 30 minutes before removing them from the pan.
24 servings 158 calories per serving
Hack: Brownies are best eaten within 2 days. They can be tightly wrapped and frozen for up to 3 months.