Ingredients
✓ 2 cups all-purpose flour (Can substitute with gluten-free flour blend)
✓ 1 teaspoon baking soda (Essential for texture)
✓ 1/2 teaspoon salt
✓ 3/4 cup unsalted butter, softened (Use softened butter for best results)
✓ 3/4 cup brown sugar
✓ 3/4 cup granulated sugar
✓ 1 teaspoon vanilla extract (For flavor enhancement)
✓ 2 large eggs (Can substitute with flax or chia eggs for vegan option)
✓ 1 cup chocolate chips (Can swap for M&Ms or butterscotch chips)
✓ 1/2 cup festive sprinkles (Use half in the batter and the rest for topping)
Instructions
✓ Preheat oven to 350°F (175°C) and line a 9‑inch round cake pan with parchment paper.
✓ Whisk together flour, baking soda, and salt in a medium bowl; set aside.
✓ Beat softened unsalted butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
✓ Add vanilla extract and eggs one at a time, mixing well after each addition.
✓ Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined.
✓ Fold in chocolate chips and half of the festive sprinkles to distribute evenly.
✓ Transfer the dough to the prepared pan, spreading it into an even layer about 1‑inch thick.
✓ Bake for 12‑14 minutes, or until the edges are golden and the center is set but still soft.
✓ Remove from oven and let cool in the pan for 5 minutes.
✓ Lift the cake using parchment paper and transfer to a wire rack to cool completely.
✓ While still warm, drizzle melted chocolate over the top for a glossy finish.
✓ Scatter the remaining festive sprinkles over the melted chocolate while it’s still fluid.
✓ Allow the chocolate to set for about 10 minutes before slicing into wedges.
✓ Serve on a decorative platter, optionally adding fresh berries or a dusting of powdered sugar.
Notes
Store in an airtight container at room temperature for up to three days or freeze slices for longer storage.
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5