Ingredients
8 ounces (2 sticks) unsalted butter
2 cups light brown sugar
2 teaspoons kosher salt
1 teaspoon vanilla extract
1/ 2 teaspoon finely grated lemon zest
1/ 2 teaspoon finely grated orange zest
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 cup rainbow sprinkles
Directions
1 - Preheat the oven to 350°F and line an 8-inch square baking pan with parchment. In a medium saucepan, melt the butter over medium-high heat. Cook, whisking continuously, until golden in color and nutty in aroma, about 6 minutes. Transfer to a heatproof bowl and let cool slightly.
2 - To the cooled brown butter, whisk in the brown sugar, salt, vanilla, lemon zest, orange zest, and eggs until smooth. Switch to a rubber spatula and fold in the flour and baking powder until just combined, followed by the sprinkles. Transfer to the prepared baking pan and spread into an even layer with an offset spatula.
3 - Bake for 20 to 25 minutes, until lightly golden. Let cool completely, then slice into 16 squares and serve.
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