INGREDIENTS

Brownies:

10 tablespoons unsalted butter, melted

1 1/4 cups sugar

3/4 cup plus 2 tablespoons Dutch-process cocoa powder

1/2 teaspoon salt

1/2 teaspoon vanilla

2 eggs

1/2 cup all-purpose flour

Icing:

1/3 cup Chocolate Hazelnut Butter (I used Justin’s)

1 tablespoon coconut oil

Rainbow Chip Sprinkles

INSTRUCTIONS:

1. Preheat oven to 325°F. Grease an 8×8-inch baking pan with non-stick cooking spray or butter. Set aside.

2. Combine the melted butter, sugar, cocoa, and salt in a medium bowl. Stir until smooth and creamy.

3. Add in the vanilla, then the eggs, one at a time, mixing well after each one. Stir in the flour until well combined. Spread into the prepared baking pan.

4. Bake 20 to 25 minutes, batter will remain slightly moist. Remove from oven, and cool completely.

5. To prepare icing, combine the chocolate hazelnut butter and coconut oil in a small, microwave-safe bowl. Microwave in 30-second increments, until melted. Stir well and pour over cooled brownies, spreading into a thin layer. Top with rainbow sprinkles.