In Good FlavorThese festive 4th of July Brownie Squares are a fun and delicious way to celebrate Independence Day. Dressed up in red, white, and blue, they’re perfectly fudgy, with crispy-chewy edges and a shiny, crackly top. They’re made with just one bowl!
These easy-to-make brownie squares are perfect for snacking, dessert, or as part of your party table. With red, white, and blue color schemes and festive star picks, they’re a fun treat for the 4th of July, Presidents’ Day, or Memorial Day.
Feel free to decorate as you like. I used a simple white glaze, red and blue sprinkles, and star picks to create a patriotic theme for the 4th of July, but you can personalize it for any event. Be creative and have fun with it!
One of the best things about this brownie recipe is how simple it is to make. Everything comes together in just one bowl, and melting the butter and chocolate in the microwave keeps prep quick and easy. The result is rich, chocolatey brownie squares with crispy-chewy edges, a fudgy center, and the shiny, crackly top we all love.
What you will love:
- Easy to make—just a little muscle power and a wire hand whisk are all you need, but feel free to use an electric mixer.
- One bowl, easy cleanup—this one bowl brownie. The butter and chocolate are melted in the same bowl used in make the batter, making cleanup easy.
- Portion-sized—baking in brownie pans creates the perfectly portioned serving.
- Perfect combination of fudgy and chewy—every square has the chewy outer edges and fudgy center, a combination we can’t get enough of.
- A glossy, crackly top—easily achieved with thorough mixing.
- Fun and festive decoration—red and blue sprinkles, a white glaze, and star picks create a fun and festive color scheme for celebrating July 4th.
Ingredients needed:
- Unsalted butter—makes the brownie rich and tender.
- Semi-sweet chocolate—I recommend using baking chocolate instead of chocolate chips, as it melts smoothly. However, if you use chocolate chips, you won’t be disappointed with the results 🙂
- Granulated sugar—provides just sweetness and plays a key role in creating shiny, crackly tops.
- Neutral oil—a very small amount in the recipe provides added moisture.
- Vanilla extract—enhances the chocolate flavor.
- Eggs—help to structure, texture, and flavor.
- All-purpose flour—a small amount is used for structure and a fudgy brownie. Brownies with a higher ratio of flour make a cakey brownie.
- Unsweetened cocoa powder—get good-quality unsweetened cocoa powder. You can use either natural or Dutch cocoa.
- Salt—provides a rounded flavor profile. Without salt, the brownies taste sweet but flat.
- Sprinkles—use any you like.
- Simple glaze—made with confectioners’ sugar, butter, and milk for a decorative touch. You can also use store-bought icing as a shortcut.
Recipe highlights:
- Microwave the butter and oil at 60% power for 20 seconds, then stir. Repeat for 1 to 2 rounds or until the butter is melted.
- Add the chocolate chunks, stirring until the chocolate is melted. Microwave at 60% power for 15 seconds, if needed, to melt the chocolate.
- Gradually add the sugar, then vanilla extract, whisking vigorously for 3 minutes.
- Add the eggs, whisking vigorously for 2 minutes. Add the flour, cocoa powder, and salt, then whisk until smooth, about 50 strokes.
- Divide the batter evenly among the 12 cavities of a greased brownie pan. Bake for 20-23 minutes, or until a toothpick comes out with a few crumbs attached.
- Let the brownies cool for 15 minutes, then loosen the edges and bottom using a butter knife. Transfer to a cooling rack to cool completely.
- To make the glaze, melt the butter in the microwave, then whisk in the milk and confectioners’ sugar. Drizzle over the brownies, then add sprinkles and a decorative pick, if desired.
- Detailed instructions are in the recipe card section below.
How to get a glossy, crinkly top:
The trick to getting a glossy top is to incorporate the sugar thoroughly. This one bowl method achieves that by beating the melted butter and chocolate with the sugar well. Once that is done, the eggs are added and beaten well into the mixture before the dry ingredients are added.
What to use instead of brownie pans:
I love these Brownie pans. They make the cutest, portion-sized brownies. But you can use it for so much more: mini cakes, mini cookie bars, even mini meatloaf pans.
However, you can use cupcake pans or an 8×8-inch baking pan as an alternative. You might need to adjust the baking time. I included tips in the recipe card to help with this.
Decorating options:
I used a simple homemade glaze and drizzled it over the brownies with a piping tip fitted into a plastic sandwich bag, but feel free to use whatever method works best for you. You don’t even need a piping tip (it just gives me more control). Use the bag with just the cut-off tip, or drizzle the glaze with a spoon or fork.
You can also skip making the glaze altogether and use store-bought icing from a tube for an easy shortcut. As for the star picks, I made the ones seen here, but you can find similar versions online. I used round, flat sprinkles for this batch, but don’t be afraid to switch things up. Have fun with it and decorate them however you like!
Pro tips:
- The smaller you chop the chocolate, the easier it melts into the butter. I recommend taking the extra minute to chop it finely.
- Pop the bowl into the microwave and cook at 60% power for about 15 seconds to warm the butter and chocolate mixture if it’s cool before adding the sugar.
- Make sure to take the time to fully beat the sugar into the butter and chocolate mixture. This is what creates the glossy top.
- For a fudgy brownie, avoid overbaking. Err on the side of slightly underdone.
How to store:
Store the brownies in an airtight container at room temperature for up to three days, or in the refrigerator for five days.
They also freeze well. To freeze, wrap the brownies in plastic wrap and then add a layer of aluminum foil. Finally, place them in a freezer bag and seal it. Keep them frozen for up to three months. To serve, thaw at room temperature, then enjoy!
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)
- Brownie pan—I have this set of two 12-cavity pans. The cavity size is 2 5/8 x 2 5/8 in.
- Rubber spatula—for mixing, scraping, and cooking. This set of five various silicone spatulas is heat-resistant up to 500° F.
- Wire hand whisk
- Fine mesh sieve
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4th of July Brownie Squares
Description
These festive 4th of July Brownie Squares are a fun and delicious way to celebrate Independence Day. Dressed up in red, white, and blue, they’re perfectly fudgy, with crispy-chewy edges and a shiny, crackly top. They’re made with just one bowl!
Ingredients
For the glaze:
Instructions
- Preheat the oven to 350° F. Coat a 12-cavity brownie pan* with melted butter, neutral oil, or cooking spray. The butter or oil used here is in addition to what’s listed in the ingredients list.
- Place the butter and oil in a medium microwave-safe bowl. Microwave on 60% power for 20 seconds, then stir. Repeat for 1 to 2 more rounds, or until the butter is melted.
- Add the chocolate chunks, stirring until the chocolate is melted. If the butter mixture has cooled and the chocolate won’t melt, microwave at 60% power for 15 seconds, then stir.
- If the mixture is not slightly warm, microwave it at 60% for 10 seconds before adding the sugar. Then, gradually whisk in the sugar, followed by the vanilla. Whisk vigorously for 3 minutes.
- Add the eggs and whisk vigorously for 2 minutes. Add the flour, cocoa powder, and salt evenly over the top. Whisk until smooth, with no dry spots, about 50 strokes.
- Divide the batter evenly among the 12 cavities of the baking pan. Bake for 20-23 minutes or until a toothpick comes out with some crumbs attached.
- Allow the brownies to cool for 15 minutes, then loosen the edges with a butter knife while gently lifting the bottom. Transfer to a cooling rack to cool completely.
- To make the glaze, place the butter in a small microwave-safe bowl and microwave for a few seconds until melted. Add the milk, then stir or whisk in enough confectioners’ sugar to get the desired consistency. Top with sprinkles and decorative picks.
- Makes 12 servings.
Tip: Cover the bowl with a paper plate in case the butter pops.
Getting the sugar to melt into the butter-chocolate mixture is key to developing a glossy, crackly top.
Tip: microwaving the glaze for 5 seconds after mixing helps the confectioners’ sugar dissolve, eliminating any grainy texture
Note
- * Use an 8×8-inch baking pan or muffin pans if you don’t have a brownie pan. As a guideline, bake for about 23-28 minutes in an 8×8-inch pan. You can also use cupcake pans. The baking time should be similar to that of a brownie pan, but keep a close eye on it.
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