You will love this recipe for Springtime Brownies if you want something that looks like it came from a bakery, but actually starts with a simple box brownie mix. This is the kind of easy baked good that fit right into a busy week; you get thick, fudgy brownies, a shiny chocolate ganache, and a shower of pastel sprinkles that make them perfect for spring desserts, baby showers, or last minute get–togethers. If you can stir and pour, you can make these brownies look like they came from a fancy bakery, I promise!
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Ingredients for Springtime 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
- Spring sprinkles; pastels, jimmies, confetti, or any cute mix you like (avoid sanding sugar sprinkle, because it dissolves into the ganache)
These Springtime Brownies are exactly the kind of easy desserts with few ingredients that I reach for when I want something pretty without a ton of work!
How to Make Springtime 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.
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.
7. Immediately add your spring sprinkles on top so they stick to the soft ganache. I like to go a little heavy with sprinkles for a really festive, spring 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.
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 often 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 Springtime 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.
These springtime brownies are proof that you do not need a long ingredient list or complicated steps to make pretty, crowd pleasing spring desserts. The box mix keeps things fast and stress free, while the glossy ganache and pretty sprinkles make every square feel special enough for holidays, brunches, or just a cozy movie night.
If you’re juggling work, friends, and a busy schedule but still want gorgeous treats, keep this recipe in your back pocket; it is simple, cute, and always one of the first desserts to disappear.
Springtime Brownies with Ganache
Ingredients
- 1 box brownie mix for an 8x8 or 9x9 pan
- Oil, eggs and water in the amounts called for by your brownie mix
- 1 cup semisweet chocolate chips`
- 1/2 cup heavy cream
- sprinkles jimmies, confetti sprinkles work best, sanding sugar just dissolves into the ganache
Instructions
- Line an 8x8 or 9x9 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. Preheat your oven to the temperature indicated on your box mix.
- 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.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake according to the box directions for an 8x8 or 9x9 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.
- 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!).
- 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.
- 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.
- Immediately add your spring sprinkles on top so they stick to the soft ganache.
- 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.
- 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.
