The Best Rainbow Chip Buttermilk Brownies Recipe

These Rainbow Chip Brownies are made using the best homemade buttermilk brownie recipe! Move over Cosmic Brownies from Little Debbie…these are too delicious to compare!

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It seems like overnight the weather has changed. One minute it’s sunny and gorgeous, and the heat is unbearable. And now, all of a sudden, the chill is in the air and the wind is insane.

Or at least that’s what it’s like here in Chicago!

I always think I love summer. Until it becomes so incredibly hot and unbearable to even be outdoors. And then I dream of the weather getting chilly. But when it starts getting too cool, I become a whiner too. I hate being cold!

Know what warms me up? A hot cup of coffee and one of these Rainbow Chip Brownies. I used my favorite Buttermilk Brownie recipe as that base to these chewy, decadent treats. And of course I had to sprinkle them generously with rainbow chips!

Rainbow chips are not just any sprinkles. They’re little pieces of chocolate in a hard candy coating! They are AWESOME to add to cake batter or frosting. Or cookies! But they taste amazing on top of brownies too.

You may remember growing up and eating Cosmic Brownies from Little Debbie. These fudgy treats remind me of that childhood staple. Except these taste good, haha!!!

No offense to Debbie and her baking skills…but these homemade brownies are delicious! I also have a homemade oatmeal cream pie recipe if you’re looking for something else!

How to Make Rainbow Chip Brownies

Preheat oven to 400 degree F. Line a 13×9 baking dish with parchment paper to make it easy to remove brownies from pan.

In a small saucepan, over medium high heat, combine butter, cocoa powder and oil. Bring to a boil and remove from heat.

In a large mixing bowl, combine sugar, eggs, buttermilk and vanilla. Slowly whisk in the butter mixture. Add in flour, baking soda, and kosher salt. Stir just until combined. Fold in chocolate chips.

Pour into prepared baking dish and bake for 20 minutes. Remove from oven and cool.

For the frosting, combine butter, buttermilk, and cocoa powder in a small saucepan. Whisk over medium heat until mixture begins to boil. Remove from heat.

In a mixing bowl, combine powdered sugar with warm butter mixture. Beat for several minutes, until smooth. Pour over cooled brownies and sprinkle with rainbow chips.

Refrigerate for at least two hours (or overnight). Cut and enjoy!

Love today’s Rainbow Chip Brownies recipe? I’ve got some more delicious brownies on the blog:

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!

Still looking for more brownie recipes? Stop by these blogs:

• Rocky Road Brownies from A Zesty Bite
• Cookie Dough Snickers Brownies from Boulder Locavore
• Oreo Cream Cheese Brownies from Averie Cooks
• M&M’S Brownies from Inside BruCrew Life

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Yield: 40 small bars

Rainbow Chip Brownies

Print

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

These Rainbow Chip Brownies are made using the best homemade buttermilk brownie recipe! Move over Cosmic Brownies from Little Debbie...these are too delicious to compare!

Ingredients

For the Brownies:

• 1/2 cup unsalted butter
• 1/4 cup dark chocolate unsweetened cocoa powder
• 1/2 cup canola oil
• 2 cups granulated sugar
• 2 large eggs
• 1/4 cup buttermilk
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup semi-sweet chocolate morsels

For the Frosting:

• 1/2 cup unsalted butter
• 1/2 cup buttermilk
• 1/4 cup dark chocolate unsweetened cocoa powder
• 4 cups powdered sugar
• 1 cup rainbow chips

Instructions

1. Preheat oven to 400F. Line a 13x9-inch baking dish with parchment paper. Set aside.
2. For the brownies, in a small saucepan over medium high heat, combine butter, cocoa powder and oil. Bring to a boil and remove from heat.
3. In a large mixing bowl, combine granulated sugar, eggs, buttermilk and vanilla. Slowly whisk in the butter mixture. Add in flour, baking soda, and salt. Stir just until combined. Fold in chocolate chips.
4. Pour into prepared baking dish and bake for 20 minutes. Remove from oven and cool.
5. While cooling, prepare the frosting. Combine butter, buttermilk and cocoa powder in a small saucepan. Whisk over medium heat until mixture begins to boil. Remove from heat.
6. In a mixing bowl, combine powdered sugar with butter mixture. Beat for several minutes until smooth. Pour over brownies. Sprinkle immediately with rainbow chips!
7. Refrigerate for about 2 hours, until set. Cut and enjoy. I store these in the refrigerator for best results!

Nutrition Information:

Yield:

40

Serving Size:

1
Amount Per Serving: Calories: 219 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 22mg Sodium: 82mg Carbohydrates: 31g Fiber: 1g Sugar: 25g Protein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

Recipe originally published October 15, 2015

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**