These Rainbow Chip Brownies are homemade buttermilk brownies at their best. Made from scratch and topped with colorful candy sprinkles, these brownies look like Little Debbie’s Cosmic Brownies but taste worlds better!
Know what makes me extra happy? A hot cup of coffee and one of these Rainbow Chip Brownies.
Why this Recipe is Best
- A childhood classic!
- Inspired by Cosmic Brownies from Little Debbie.
- Based on my favorite Buttermilk Brownie recipe.
- Rich homemade chocolate frosting.
- Sprinkled with Rainbow Chips!
No offense to Debbie and her baking skills but the packaged brownies I used to get in my lunch box just don’t hold a candle to these homemade brownies with rainbow chips.
I also have a homemade oatmeal cream pie recipe if you’re looking more more copycat recipes for nostalgic treats.
Rainbow chips are not just any sprinkles. They’re little pieces of chocolate in a hard candy coating! I love them on brownies and they’re AWESOME mixed into frosting or cake batter too.
Buttermilk is the secret to amazingly moist brownies. It’s used in both the brownie batter and the frosting so the rainbow chip brownies stay soft and moist, even a few days after baking!
Dark chocolate cocoa powder tastes best in these brownies. Use a high quality brand like Rodelle or Ghirardelli if you can. Trust me–it makes a difference.
PRO TIP: Don’t have buttermilk? Make my easy buttermilk substitute with just milk and lemon juice (or white vinegar)!
Prepare the brownie batter:
Bring butter, cocoa powder and vegetable oil to a boil, then add it to a mixing bowl with eggs, buttermilk, sugar and vanilla. Gently stir in the dry ingredients to form a batter.
Pour the batter into a parchment lined baking dish. Bake for 20 minutes and let the brownies cool.
Combine all the frosting ingredients, except for the powdered sugar, in a sauce pan. Bring to a boil over medium heat whisking constantly. Pour the butter mixture into a bowl with the powdered sugar. Beat until the frosting is smooth and combined.
Spread the frosting over cooled brownies. Finally, sprinkle rainbow chips on top! w
Tips and Tricks
- Chill the brownies before cutting. These taste extra delicious served cold straight out of the fridge!
- Bake in a 13 x 9 baking dish. You’ll have plenty of thick, moist brownies to go around.
- How to store brownies: Stored in the fridge, rainbow chip brownies stay good for about 1 week. For longer storage, you can freeze them.
You can find rainbow chips in the baking aisle at your grocery store. They’re usually near the chocolate chips. Or buy them online!
It’s up to you. To freeze frosting brownies, place a piece of wax paper over the frosting first. This prevents the frosting from becoming runny and goopy as it thaws.
A plastic knife works best for cutting brownies evenly without tearing or sticking. Make sure to wipe the knife clean after every cut for smooth, even edges.
Also: Do not skip the chilling! If you don’t chill these rainbow chip brownies, they’ll fall apart and get gooey when you try to cut them.
More Brownie Recipes
- Fudgy Zucchini Brownies: no one will know that you snuck in some veggies, these are still so decadent and sweet!
- Buckeye Brownies: fudgy brownies topped with a peanut butter filling. All covered in a rich, chocolate ganache!
- Chocolate Mint Brownies: sweet and minty, the perfect after dinner dessert!