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  • Writer's pictureRev. Kati Collins

Magic Unicorn Brownies

This Rev. Mommy of Toddlers continues to discover better recipes with two helpers. A few weeks ago we went through the baking aisle to refill my supply of flour for my bread, and I underestimated how many cupcake items would be within their reach. We ended up with confetti cake mix, unicorn sprinkles, and 2 colors of icing in a can...because I was too much in awe to say no. When you have unicorn sprinkles in the house, suddenly every food becomes unicorn themed, and we accidentally ended up with some chocolate cake pops with unicorn sprinkles and I jokingly called them Magic Unicorn Brownies. They weren't really brownies, because they were traditional cake pops made from leftover vanilla cupcakes and chocolate icing. So, I started to look for a good brownie recipe.

Most brownie recipes I found include baking chocolate, but I stubbornly don't want to mess with that and would rather use my lovely Dutch Cocoa Powder. Finally I found Kathryn Hepburn's recipe, which starts in a skillet, and the girls made a few adjustments. Abigail filled her own bowl of sugar in addition to the one we measured, and they both added several more eggs...because they love cracking eggs! (See earlier posts of Sammi when she was 2.) So, I added more cocoa to balance it out. Kathryn added walnuts instead of unicorn sprinkles. Surprisingly these sprinkles add quite a bit of crunch, so I think Kathryn would be well pleased.

With so many eggs, they are more shiny, but somehow they are gooey and cake-like all at once. I think the key is to "Ooo" and "Aahh" at the lovely transformation of butter to chocolate, in the many changes from solid to liquid to solid and back to liquid and ending up a magically tasting experience in your mouth;)

I'm sorry we don't have more pictures...but we were covered in chocolate!

Sammi and Abigail’s

Magic Unicorn Brownies


1 stick of butter

1/2 cup of cocoa and 1/4 cup for later

1/2 cup of brown sugar

Up to 1 cup of white sugar

1 teaspoon of vanilla

a pinch of salt

1/4 cup flour

2, 4, or 6 eggs

Unicorn Sprinkles


  1. Start with 1 stick of butter mostly melted in skillet over medium heat.

  2. Mix in 1/2 cup of cocoa

  3. Mix in 1/2 cup of brown sugar

  4. Mix in 1 cup of white sugar

  5. Remove skillet from heat

  6. Add another 1/4 cup of cocoa or so

  7. Add 1 teaspoon of vanilla and a pinch of salt

  8. Transfer to bowl

  9. Add a healing 1/4 cup of flour and continue to fluff

  10. While this is cooling, grab a second bowl.

  11. Break as many eggs as you want into the bowl. 2, 4, 6, this time we used 6…I think.  Whisk with fork until someone gets bored and the chocolate mix is cool.

  12. Combine into one bowl and watch it turn into chocolatey goodness. The more "ooo's" and "ahh's" the more magic fills the moment.

  13. Add about 1/4 cup of sprinkles.

  14. Put into cupcake liners. We like the liners. They are much more fun than pans and easier to clean.

  15. Add more sprinkles.

  16. Bake at 325 for 20 min.

  17. Final and most important! Let cool for 15 minutes. You will thank me...or Robbie. Really he's the one who reminds us to wait.

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