4th of July Brownies

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You will love this recipe for 4th of July Brownies if you want something that looks party-ready but takes almost no effort. These brownies start with a boxed mix, get topped with a thick, shiny chocolate ganache, then finished with festive red, white, and blue sprinkles. They are perfect as July 4th desserts to bring to a cookout, BBQ, or fireworks watch party, and they are exactly the kind of simple desserts you can make during a busy week. You just mix, bake, pour, sprinkle, and you are done; but no one will know you didn’t spent all afternoon on these fourth of July treats.

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Ingredients for 4th of July Brownies

Brownie base

1 box brownie mix (for an 8×8 or 9×9 pan)
Oil, eggs, and water as called for on the box

Thick ganache topping

1 cup semi sweet chocolate chips
1/2 cup heavy cream

Finish

4th of July sprinkles (Jimmies, confetti, or any cute mix you like, avoid sanding sugar, because it dissolves into the ganache)

These brownies are the perfect the kind of last-minute desserts with few ingredients when you want something pretty without a ton of work!

How to Make 4th of July Brownies

1. Line an 8×8 or 9×9 baking pan with parchment and leave a little overhang on two sides; it makes lifting and slicing so much easier. Lightly spray or grease the pan.

2. In a bowl, prepare the brownie mix according to the box directions using the oil, eggs, and water listed. Stir just until combined so the brownies stay fudgy, not cakey.

3. Pour the batter into the prepared pan and spread it into an even layer. Bake according to the box directions for an 8×8 or 9×9 pan. When a toothpick inserted near the center comes out with a few moist crumbs (but not raw batter), they are done.

Place the pan on a cooling rack and let the brownies cool completely. This is important so the ganache sets properly.

brownie batter spread in a pan lined with parchment paper

4. Make the ganache: Add the chocolate chips and heavy cream to a microwave-safe bowl.

Microwave in 30-second increments, stirring in between. I usually only have to microwave mine for a minute total. Then, keep stirring until all of the chocolate is dissolved into the cream and everything is smooth (it does take quite a bit of stirring!).

5. Let the ganache sit at room temperature for 5-10 minutes, stirring every few minutes, until it has thickened to a spreadable consistency. You want it a little thicker than warm fudge sauce but still soft enough to glide over the brownies.

6. Once the ganache and brownies are fully cooled, pour the thickened ganache over the top of the brownies. Use an offset spatula or the back of a spoon to spread it into an even layer, all the way to the corners.

chocolate ganache spread over baked, cooled brownies

7. Immediately add your 4th of July sprinkles on top so they stick to the soft ganache. I like to go a little heavy with sprinkles for a really festive 4th of July desserts look.

8. Let the pan sit at room temperature for 30 to 60 minutes so the ganache firms up. If you want extra clean cuts or you are in a hurry, chill the pan in the fridge for 15 to 30 minutes until the top is set but not rock hard.

9. If you used parchment, lift the entire slab of brownies out of the pan onto a cutting board. Use a sharp knife to cut into squares or rectangles. Wipe the knife clean between cuts for picture perfect edges.

Serve at room temperature for the softest, fudgiest texture.

4th of July sprinkles sprinkled on top of chocolate ganache

Pro Tips

Go for fudgy not cakey. Bake your brownies until there are just a few moist crumbs on the toothpick. This doesn’t mean they’re undercooked! As long as your toothpick doesn’t come out with blatantly raw batter sitting on it, you’re good. The brownies will continue to set as they cool in the pan.
Room temperature brownies are key. If the brownies are even slightly warm, the ganache can slide around or soak in. I like to bake the brownies in the morning, let them cool, then add ganache later in the day.
Quick ganache fix: If your ganache looks too thin, let it sit longer to thicken. If it looks too thick, warm a tablespoon or two of cream and stir it in until you reach a spreadable consistency.
Plan ahead for parties. These are perfect easy baked goods to make the day before an event. Bake, cool, top with ganache and sprinkles, then cover and refrigerate. Bring to room temperature before serving.
Easy slicing trick: For super neat slices, chill the brownies briefly, then cut with a large sharp knife. Run the knife under hot water and dry it between cuts.

FAQs

Can I use any brand of brownie mix?

Yes. Use your favorite brand. Just follow the package directions for the eggs, oil, and water, and use an 8×8 or 9×9 pan.

Can I use homemade brownies?

Of course you can! This is my favorite recipe for homemade brownies in an 8×8 or 9×9 pan.

Can I use milk chocolate instead of semi sweet?

You can. Milk chocolate will make the ganache sweeter and a little softer. If it seems too thin, let it sit longer or add a small handful of extra chocolate chips while it is still warm and stir until melted.

Do these brownies need to be refrigerated?

They can sit at room temperature for a day in a covered container, especially if your kitchen is cool. For longer storage, I keep them in an airtight container in the fridge for up to 4 days, then bring them to room temperature before serving.

Can I freeze these?

Yes. Chill the brownies until the ganache is firm, then slice and layer them in an airtight container with parchment between layers. Freeze for up to 2 months. Thaw in the fridge, then bring to room temperature before serving.

I love how these 4th of July Brownies take a simple box mix and turn it into something cute for a party with just ganache and patriotic sprinkles. They are the kind of simple desserts that fit perfectly into your busy life; minimal effort, big payoff, and they look amazing on any July 4th desserts table. If you need fourth of July treats that you can throw together quickly, travel with easily, and know everyone will be excited to see, this is the recipe to keep on repeat every summer.