Wow.

WOW. just... wow.
I am alive! I truly have no idea where the last 2 months went. But I'm back now! And I have yet another brownie recipe :) I should rename this blog "100 versions of my favorite brownies."
I added chocolate essence and dark chocolate chips. And chocolate ice cream with whipped cream, a cherry and chocolate sauce. Hello.

Extra Chocolate Brownie Sundaes
Ingredients:
Unsalted butter- 10 tbsp (1 stick + 2 tbsp)
Sugar- 1 1/4 c
Cocoa powder- 3/4 c + 2 tbsp
Salt- pinch
Chocolate essence- 1/2 tsp
Scrapings of one vanilla bean
Large eggs- 2, cold
Flour- 1/2 c
Dark chocolate chips- a handful
Directions:
1. In a large heat-proof bowl set over a pan of simmering water, melt butter. Add sugar, cocoa powder and salt, and stir to combine.
2. Remove from heat and allow to cool for 5 minutes.
3. Stir in chocolate essence and vanilla bean scrapings, then add eggs one at a time. Stir until smooth.
4. Add flour and stir (40 strokes), then add the chocolate chips.
5. Prepare an 8x8" square baking pan by lining it with aluminum foil, enough that it overhangs on two sides. Spray a very light coat of cooking spray on the aluminum. Pour batter into the pan and bake at 350 degrees F for ~20 minutes. The tester should come out moist but not covered in batter. If not done after 20 minutes, pop back in the oven for 3 minute intervals (you don't want them to be overdone!).
6. Allow to cool on a rack for ~10 minutes, then stick in the fridge for at least 1 hour, up to overnight.
7. Once the brownies are 100% cool (I prefer them cold), cut and serve, preferably with ice cream sundae fixins :)

I PROMISE my next post will come soon! There will be no more 2 month gaps! I felt lost without you... Enjoy these bad boys!!

PS I got my chocolate essence at La Cuisine in Alexandria, VA, and you can get it from their online shop (which is seriously amazing, and you should definitely check it out if you aren't in the DC area).

Milk Chocolate Chip Brownies with Cake Batter Dip

Sooo, this happened.
My favorite brownies with milk chocolate chips tossed in. And cheesecake cake batter dip. I took these into my office last week, and one of my coworkers decided to spread the dip on the brownie. It was one of the best ideas ever.
My job is going well, and I'm settling into adulthood. It's been a little bumpy with the adulthood part at times, but overall things are good :)
This dip and these brownies are fantastic on their own, but together, they're unstoppable. They're like peanut butter and jelly, macaroni and cheese, milk and cookies. Can you tell I love food?
Milk Chocolate Chip Brownies with Cake Batter Dip
The Brownies
Ingredients:
Unsalted butter- 10 tbsp (1 stick + 2 tbsp)
Sugar- 1 1/4 c
Cocoa powder- 3/4 c + 2 tbsp (Dutch process or natural, just use the highest quality you can find!)
Salt- 1/4 tsp
Vanilla bean paste (or extract)- 1/2 tsp
Large eggs- 2, cold
Flour- 1/2 c
Milk chocolate (or semisweet) chips- a handful
Directions:
1. Place butter in a heatproof bowl (I used my electric stand mixer bowl) and set over a pan of simmering water. Allow butter to melt.
2. Add sugar, cocoa powder and salt to the bowl and whisk until smooth. Remove from pan and allow to cool for 5 minutes.
3. Stir in vanilla bean paste, then add eggs one at a time. Stir until smooth.
4. Add flour and stir (40 strokes). Stir in the chocolate chips.
5. Prepare an 8x8" square baking pan by lining it with aluminum foil, enough that it overhangs on two sides. Spray a very light coat of cooking spray on the aluminum, then pour the batter in, being sure to smooth it out carefully. Bake at 350 degrees F for ~20 minutes. The tester should come out moist but not with any batter attached to it.

The Dip
{Courtesy of I Wash, You Dry}
Ingredients:
Cream cheese- 8 oz (1 package)
Sour cream- 1/2 c
White cake mix- 1/2 c
Powdered sugar- 1 c
Vanilla extract- 1 tsp
Sprinkles- a TON (however many you want. this is your world, baby. I did 1/3 c.)
Directions:
1. Beat cream cheese until light and fluffy, about 3 minutes.
2. Add sour cream and beat until blended.
3. Add cake mix, powdered sugar and vanilla extract, and beat until blended.
4. Stir in sprinkles.
5. Serve cold. Spread over brownies, or serve with graham crackers or fruit.
Enjoy!!!

Brownie Bites

I can't believe it's been almost a month since I last posted. Today, the move out of my Harrisonburg apartment finally finished! I'm settling into my new apartment- so far, so good!
I made these brownie bites a while ago, for my friend Rekik's graduation party. They're my favorite brownie recipe, cut into itty bitty pieces, with vanilla bean buttercream on top. Um, hi.

I'm hoping that once I'm all settled and things are semi-normal, I'll be able to post more regularly, get into a groove again.
This buttercream frosting is truly the best frosting in the world. I've eaten soooo much frosting in my life, and this is the most consistently delicious, perfect recipe I've ever had the pleasure of consuming.
Brownie Bites
Yield: ~2 dozen, depending on how small you cut them

Ingredients:

Unsalted butter- 10 tbsp (1 stick + 2 tbsp)

Sugar- 1 1/4 c

Unsweetened cocoa powder- 3/4 c + 2 tbsp (Dutch process or Natural is fine)

Salt- 1/4 tsp

Vanilla extract- 1/2 tsp

Large eggs- 2, cold

Flour- 1/2 c

Directions:

1. Combine butter, sugar, cocoa and salt in a medium heatproof bowl. Set over a small saucepan of barely simmering water. Stir occasionally until butter is melted and the mixture is smooth and hot. 

3. Remove bowl from the skillet, and let cool for ~5 minutes until warm but not hot. Note: It will look kinda gritty at this point, don't panic!

4. Stir in vanilla with a spoon or spatula. Add eggs one at a time, stirring vigorously after each addition. At this point it should look well-blended, shiny and thick. 

5. Stir in flour until completely blended, then stir vigorously ~40 strokes. Stir in nuts if using.

6. Prep an 8x8" square pan with parchment paper or aluminum foil so it overhangs on two opposite sides. Spread batter evenly in pan and bake at 325 degrees F for ~20 minutes. The tester should come out moist but not drenched.

7. Let brownies cool slightly, then stick in the fridge for ~15 minutes. 

Vanilla Bean Buttercream

Ingredients:

Unsalted butter- 1 c (2 sticks)

Powdered sugar- 3 c

Vanilla bean paste- 1 tbsp (or the scrapings of one vanilla bean)

Milk- 1 tbsp

Pinch of salt

Directions:

1. Cream butter in the bowl of an electric mixer (paddle attached) until light and fluffy, 3-5 minutes. 

2. Add powdered sugar one cup at a time (use the splash guard that came with the mixer, you'll thank me later). 

3. Add vanilla bean paste, milk and salt. Beat until very well blended. 

4. Switch to the whisk attachment, and beat for 1-2 minutes. 

Assembly:

Take the brownies out of the fridge and remove them from the pan. Spread buttercream, then stick them back in the fridge for 10 minutes. Remove, then cut them into small pieces. 

Ooey Gooey Brownies

"Ooey Gooey Brownies" is the short name for these bad boys. The long version is "Ooey Gooey Peanut Caramel Chocolate Chip Brownies."
They look a little gross, but they're seriously delicious.

I apologize for the picture quality of my last few posts. Life has been... hectic. To say the least.
Chris requested this combination of flavors, and I adapted my favorite brownie recipe to accomodate his vision :) He's so talented at coming up with recipes and food combinations.

I have an exam in the morning, then I'm jetting off for Spring Break. So I'll put in the full recipe later. For now, I'll just say there are a handful or two of chocolate chips and chopped up peanuts. Then I poured some pre-made caramel sauce on the brownies when they came out of the oven. I'd recommend sticking them in the fridge for a few hours to firm them up. They're gonna be ooey gooey, but fantastic.

Enjoy!

Oreo Brownies

HELLO! Today, I'm going to talk about something other than food.
{2/9/13 update: It was a sinus infection! I feel so much better! YAY!!!!}

Moving on to food...

I hadn't baked in three weeks until this weekend. Chris asked for Oreo Brownies, which is what I made- my favorite recipe + a bunch of oreos. They're delicious. Don't ask questions, just make them!

Oreo Brownies

{Adapted from Smitten Kitchen}

Yield: ~9 brownies

Ingredients:

Unsalted butter- 10 tbsp (1 stick + 2 tbsp)

Sugar- 1 1/4 c

Unsweetened cocoa powder- 3/4 c + 2 tbsp (Dutch process or Natural is fine)

Salt- 1/4 tsp

Vanilla extract- 1/2 - 1 tsp

Large eggs- 2, cold

Flour- 1/2 c

One package of Oreos (just to be on the safe side)

One tub of Cool Whip

Directions:

1. Combine butter, sugar, cocoa and salt in a medium heatproof bowl. Set over a small saucepan of barely simmering water. Stir occasionally until butter is melted and the mixture is smooth and hot. 

3. Remove bowl from the skillet, and let cool for ~5 minutes until warm but not hot. Note: It will look kinda gritty at this point, don't panic!

4. Stir in vanilla with a spoon or spatula. Add eggs one at a time, stirring vigorously after each addition. At this point it should look well-blended, shiny and thick. 

5. Stir in flour until completely blended, then stir vigorously ~40 strokes. 

6. Crush at least half of the package of Oreos. {Crumble them by hand, or put them in a ziploc bag and smack them with a meat hammer thing.} Stir as many as you want into the batter.

6. Prep an 8x8" square pan with parchment paper or aluminum foil so it overhangs on two opposite sides. Spread batter evenly in pan and bake at 325 degrees F for ~20 minutes. The tester should come out moist but not drenched.

7. Let the brownies cool for about an hour. In the meantime, stir a ton of the Oreo crumbs into the cool whip. When the brownies are cool, cut them up and spread the cool whip on top. 

I've eaten one for breakfast the last three days. I must get these out of my apartment. 

Enjoy!

Thanksgiving Week + Wisdom Teeth

Happy almost Thanksgiving!
I got my wisdom teeth out yesterday, all four of them. I'm still pretty loopy, and this post may reflect that :P

I made these brownies two weeks ago, for Chris's last football game. We've decided to start eating healthier, so these were our last hurrah- he requested "quadruple bypass brownies," and these were the most fattening I could think of.

These are my favorite brownies plus peanut butter yumness. If you're looking to mix it up this Thanksgiving, bring these to the table! I'm willing to bet you already have most of the ingredients in your house. I doubled the recipe and made a variety of sizes- one 9" round cake pan, a dozen mini cupcakes and a dozen regular cupcakes. Whenever I double recipes, I still make them in separate batches. Bad experiences... But it's your call! 

Peanut Butter Fudge Brownies

{Brownies}

Ingredients:

Reeses Peanut Butter Cups- 4-6 (up to you)

Unsalted butter- 1 1/4 c (2 1/2 sticks)

Sugar- 2 1/2 c

Unsweetened cocoa powder- 1 1/2 c + 4 tbsp

Salt- 1/2 tsp

Vanilla extract- 1 tsp

Large eggs- 4, cold

Flour- 1 c

{Peanut Butter Frosting- adapted from allrecipes.com}

Butter- 1/2 c (1 stick)

Creamy peanut butter- 1 c

Powdered sugar- 2 c

Cream- 1/3 c

Directions:

1. Chop peanut butter cups into small pieces and stick in freezer (~10-15 minutes).

2. Combine butter, sugar, cocoa powder and salt in a medium heatproof bowl. Set over a small saucepan of barely simmering water (on medium heat) and stir until butter is melted and the mixture is smooth and hot.

3. Remove bowl from saucepan and let cool for ~5 minutes. 

4. Stir in vanilla with a spoon or spatula; add eggs one at a time, stirring vigorously after each addition. At this point it should look shiny and thick. 

5. Stir in flour until completely blended, then stir vigorously, ~40 strokes.

6. Prep baking pans. If using a cake pan, line with aluminum foil. If using cupcake tins, line with paper cupcake liners (give 'em a quick hit of Pam to make it easier to peel after baking).

7. Baking pans: spread batter evenly and press chopped up peanut butter cups into the middle. Cupcake tins: spoon batter 1/2 full of each tin, then press peanut butter cups in the middle, then cover with additional batter.

8. Bake at 325 degrees F for ~20 minutes (pan) or ~15 minutes (tins). 

{Peanut Butter Frosting}

9. Cream butter and peanut butter on medium speed in an electric mixing bowl. Gradually add powdered sugar, then cream, until you reach the desired consistency. I wanted mine to be thin so as not to overpower the brownies. 

Enjoy, and have a Happy Thanksgiving!

Caramel Brownies

I know I've been AWOL/MIA recently. The truth is, this week's been kinda crazy.
I had my first job interview this morning. *screams*

I've had interviews for internships, and one when I sold Cutco (yes, I did the "knife thing," and I did quite well). But this was my first "real" job interview. My mom is an incredible businesswoman, so we spent an hour last night preparing. I was pretty nervous. Sugar always helps me, even if it makes me a little jittery. Focusing on sugar instead of anxiety is wayyyy better in my book :)

Chris loves caramel, so when I saw these on Annie's Eats, I knew I had to make them. They're delicious by themselves, even better with milk, and out of this world incredible with ice cream.

I've been a bit discouraged by previous attempts to make caramel, so I bought some caramel sauce from Whole Foods over the summer, and I used that instead. I'm posting Annie's recipe for her caramel sauce, in case you don't have access to a Whole Foods, or in case you want to DIY :)

Caramel Brownies

Courtesy of Annie's Eats

Yield: One 9x13 pan of brownies

Note: this is not a quick recipe, it takes at least an hour to do it right.

Ingredients:

(Brownies)

Unsalted butter- 1 c (2 sticks)

Bittersweet chocolate- 12 oz, coarsely chopped

Sugar- 1 1/2 c

Eggs- 4, large

Vanilla extract- 1 tbsp

All-purpose flour- 1 1/4 c

Salt- 1/2 tsp

Pecans- 1 1/2 c, coarsely chopped (optional)

Semisweet chocolate chips- 1 c

(Caramel filling)

Caramel candies- 14 oz, unwrapped

Heavy cream- 1/3 c

Directions:

1. Preheat oven to 350 degrees F (if it takes forever to heat up). Line 9x13" baking pan with foil and grease foil well with butter or cooking spray.

2. Combine butter and chocolate in a heatproof bowl set over pan of simmering water. Heat, stirring occasionally, until it's completely melted and smooth. (You could also microwave it, but I don't like risking it with chocolate.)

3. Remove the bowl from the heat, and whisk in sugar, eggs and vanilla.  Whisk in flour and salt until just combined.

4. Spread half of the brownie batter inn the bottom of the prepared pan in an even layer. Bake 20 minutes. Remove from oven, and let cool for 20 minutes.

5. Meanwhile, if using chopped pecans, add them to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light brown. Remove from heat and set aside. 

6. Make the caramel filling. Combine caramels and cream in a medium saucepan over medium-low heat, and stir until smooth. Stir in half of the pecans, and spread immediately over the bottom brownie layer. 

7. Pour the remaining brownie batter on top (make sure you do it as evenly as possible, or spreading it will be a nightmare), and sprinkle chocolate chips and remaining pecans on top. Bake for 20 minutes, then let cool for at least half an hour. Slice and serve. They also taste amazing refrigerated!

Enjoy!!!

Happy 4th of July!

I am on a quest.
One of my housemates asked me to make red velvet cupcakes. I love making people happy with my baking, and never like to disappoint, so I have been on the hunt for distilled white vinegar for the last week. After going to NINE grocery stores (no exaggeration), I have come to the conclusion that distilled white vinegar does not exist in London; if it does, it is VERY hard to find.
Last night, after going to my ninth store, I decided to call it quits on the quest (for now). I found a delightful-sounding recipe for red velvet brownies that does not call for white vinegar (or buttermilk), and I made those instead.

I think they turned out pretty nicely. And my housemate? I won't reveal how many of these she's eaten but she was very pleased.
I don't have a square pan so I made it in a circular cake pan. Since I only have two and a half weeks left at the program (*sobs*), I figured I might as well make do with what I have.
As a bonus, I was able to use up the leftover Cream Cheese Frosting from the carrot cakes. And I found some snazzy red, white and blue sprinkles at a shop in Bath.
I'm not sure how we're going to celebrate Independence Day tomorrow. We're assuming the Brits aren't big on celebrating the day we dipped out on their empire, so I think we'll keep it pretty low key.
Red Velvet Brownie Cake
Courtesy of What Megan's Making
Note: I doubled the recipe but made two separate batches (previous bad experiences taught me not to multiply recipe amounts unless absolutely necessary). This is the original recipe, but I put the doubled amounts in parentheses.
Ingredients:
Unsalted butter- 1/2 c (1 c)
Bittersweet chocolate- 3 oz (6), chopped
Sugar- 1 1/2 c (3)
Eggs- 3 (6), large
Vanilla- 1 tsp (2)
Salt- 1/4 tsp (1/2)
Liquid red food coloring- 1 oz (2)
Flour- 1 c (2)
Baking powder- 1/2 tsp (1)
Directions:
1. Heat butter and chocolate in a large saucepan over low heat, stirring until chocolate is melted.
2. Remove pan from heat and whisk in the sugar and eggs. Stir in the vanilla, salt and food coloring.
3. Sift flour and baking powder and add to mixture. Stir to blend well.
4. Line a 9x9 baking pan with aluminum foil- leave an overhang so you can easily lift the brownies out when they're done. Spray foil with nonstick spray, then pour batter into prepared pan.
5. Bake at 325 degrees F for 35-40 minutes (I checked at 20), or until the top springs back when touched and the tester comes out with moist crumbs.
6. After cooling for 10 minutes on counter, remove brownies from pan, lifting the aluminum overhang. Place in refrigerator for 1 hour, frost with cream cheese frosting, then return to fridge for 1-2 hours. Trust me, these bad boys are good when they're warm but incredible when they're cold.

Enjoy!
HAPPY FOURTH OF JULY!

Chewy Fudgy Brownies 2.0 plus Edinburgh pictures

I made these brownies for my colleagues on Thursday :) I ran out of cocoa powder and couldn't find it at the store, but I did find hot cocoa powder! Delicious.

I also added some yummy frosting and sprinkles, to make them into brownie cakelets for all the birthday girls in our study abroad group. We had three birthdays in the last week, plus one more tomorrow :)
Here's the Chewy Fudgy Brownies recipe with some modifications:

Chewy Fudgy Brownies 2.0

Adapted from Smitten Kitchen

Yield: ~12 medium-small sized brownies

Ingredients:

Unsalted butter- 10 tbsp (1 stick + 2 tbsp)

Sugar- 1 1/4 c

Unsweetened cocoa powder- 1/4 c + 2 tbsp

Cadbury drinking chocolate- 1/2 c

Salt- 1/4 tsp

Vanilla extract- 1/2 tsp

Large eggs- 2, cold

Flour- 1/2 c

Directions:

1. Combine butter, sugar, cocoa, drinking chocolate and salt in a medium heatproof bowl. Set over a small saucepan of barely simmering water. Stir occasionally until butter is melted and the mixture is smooth and hot. 

3. Remove bowl from the skillet, and let cool for ~5 minutes until warm but not hot. Note: It will look kinda gritty at this point, don't panic!

4. Stir in vanilla with a spoon or spatula. Add eggs one at a time, stirring vigorously after each addition. At this point it should look well-blended, shiny and thick. 

5. Stir in flour until completely blended, then stir vigorously ~40 strokes. Stir in nuts if using.

6. Prep an 8x8" square pan with parchment paper or aluminum foil so it overhangs on two opposite sides. Spread batter evenly in pan and bake at 325 degrees F for ~20 minutes. The tester should come out moist but not drenched.

7. Stick pan in fridge for ~15 minutes (this makes cutting & serving easier). Cut brownies in the desired size. Serve with milk or a scoop of ice cream!

Chocolate Buttercream

Ingredients:

Unsalted butter- 1/2 c

Powdered sugar- 2 c

Vanilla extract- 1/4 tsp

Cadbury drinking chocolate- 1/4-1/2 c (depending on taste)

Directions:

Mix all ingredients together with a beater on medium speed.

As a bonus, here are some pictures from our trip to Edinburgh :) We went to a nice Italian restaurant and I loved the pasta and its presentation. 

 Definitely try the hot chocolate mix in the brownies! And the frosting. Yum.
Enjoy!

Chewy, Fudgy Brownies

These brownies are perfect! People have different brownie preferences, and I like 'em chewy and fudgy... But sometimes I like 'em cakey. These are fudgy! And super easy!

Taken at my parents' house, their kitchen windowsill is perfect!

Even yummier with mint chocolate chip ice cream!

This will be a short post, I've got a huuuge to-do list before I leave for London in... 11 DAYS! Yeee!

Chewy Fudgy Brownies

Courtesy of Smitten Kitchen

Yield: ~9 brownies, depending on how you cut 'em (I think little brownies are dumb, so I cut 'em big)

Ingredients:

Unsalted butter- 10 tbsp (1 stick + 2 tbsp)

Sugar- 1 1/4 c

Unsweetened cocoa powder- 3/4 c + 2 tbsp (Dutch process or Natural is fine)

Salt- 1/4 tsp

Vanilla extract- 1/2 tsp

Large eggs- 2, cold

Flour- 1/2 c

*optional* Walnuts or pecans- 2/3 c (I HATE nuts in my sweets, but to each his own)

Directions:

1. Combine butter, sugar, cocoa and salt in a medium heatproof bowl. Set over a small saucepan of barely simmering water. Stir occasionally until butter is melted and the mixture is smooth and hot. 

3. Remove bowl from the skillet, and let cool for ~5 minutes until warm but not hot. Note: It will look kinda gritty at this point, don't panic!

4. Stir in vanilla with a spoon or spatula. Add eggs one at a time, stirring vigorously after each addition. At this point it should look well-blended, shiny and thick. 

5. Stir in flour until completely blended, then stir vigorously ~40 strokes. Stir in nuts if using.

6. Prep an 8x8" square pan with parchment paper or aluminum foil so it overhangs on two opposite sides. Spread batter evenly in pan and bake at 325 degrees F for ~20 minutes. The tester should come out moist but not drenched.

7. Stick pan in fridge for ~15 minutes (this makes cutting & serving easier). Cut brownies in the desired size. Serve with milk or a scoop of ice cream!

Enjoy!

Brownie Pudding

What do you do when a recipe doesn't turn out well?
You have a few options:
You can cry,
You can throw things,
You can vow never to bake again.
OR
You can take the result, and turn it into something yummy.

In this case, the fudge brownie cupcakes I made turned out very badly.

I'm not sure what went wrong with these, but I added chocolate pudding and the leftover IMBC plus sprinkles :)

A super yummy treat for any occasion! And a great way to use messed up chocolate cupcakes.

I'm definitely going to try making these again, I'm curious to know happened.

Brownie Pudding

Brownie Cupcakes

Courtesy of What's for Dinner?

Ingredients:

Unsalted butter- 1/2 c (1 stick)

Bittersweet chocolate- 2 oz, chopped

Flour- 1/2 c

Sugar- 3/4 c + 2 tbsp

Baking powder- 1/4 tsp

Salt- 1/4 tsp

Eggs- 2

Vanilla extract- 1/2 tsp

Mini chocolate chips- 1/2 c

Directions:

1. Melt butter and chocolate in a double boiler, stirring until smooth. Put in fridge and let cool, ~20 minutes.

2. Sift flour, sugar, salt and baking powder in a large bowl.

3. Beat in eggs one at a time. Add butter/chocolate mixture and stir well. Add chocolate chips and stir.

4. Fill cupcake liners 1/2 full and bake at 325 degrees F for 20-23 minutes. 

For the brownie pudding, make Jello instant chocolate pudding according to package instructions while the cupcakes are still warm. Take cupcakes out of the liners and crumble into the warm pudding. Stir together, then serve with a scoop of IMBC- ice cream would be good too, but I wanted to use the leftover frosting I had.

It may not look super pretty but it's soooo yummy.

Enjoy!

Baking Therapy, Part 3

Last but not least, these are the sinfully incredible Cake Batter Blondies that I made with Cat. I cannot take credit for these, I found the recipe at a wonderful blog called Girl Meets Life. They are purposely thick and gooey- do not be surprised if the entire pan is gone within an hour. Even if you live by yourself.

Cake Batter Blondies
Original recipe: Girl Meets Life
Ingredients:
Yellow cake mix- 1 box
Canola oil- 1/4 cup
Egg
Milk- 1/3 - 1/2 c
Rainbow Sprinkles- 1/2 c
White Chocolate Chips- 1/2 c

Directions:
1. Combine cake mix, oil, and the egg.
2. Add milk very slowly (batter is supposed to be super dense).
3. Add rainbow sprinkles and white chocolate chips.
4. Bake at 350 degrees F for 30 minutes. The center will most likely be gooey, but do not put it back in the oven! Let it sit for 20 minutes, if you can muster up the willpower, and then dive on in :)

A huge thanks to Gracie at Girl Meets Life for this incredible recipe!!!