Step 1

Preheat oven to 350 degrees F.

Step 2

Line two 8” x 8” pans with foil, allowing for a little overhang (for easy lifting later) and spray lightly with non-stick spray.

Step 3

In a medium bowl, whisk together the flour, cocoa, baking powder, salt and espresso powder. Set aside.

Step 4

In the bowl of an electric mixer, combine the shortening, sugar, and eggs. Beat until light in color and fluffy (about 3 minutes).

Step 5

Gradually add in the flour mixture, until combined.

Step 6

Stir in the white and semi-sweet chips.

Step 7

Divide the batter in half and spread one half of the brownie batter evenly into each of the prepared pans.

Step 8

Break the white chocolate bars into chunks then place the white chocolate and shortening into a medium sized microwave safe bowl. Heat in the microwave 1 minute at 50% power. Stir. If not completely melted, return to microwave for 10 second intervals at 50% power, stirring between heating, until completely melted and combined. White chocolate burns easily. Though tempting, don’t try to shorten melting time by using full power. Set aside.

Step 9

In the bowl of an electric mixer, beat eggs until foamy (about 3 minutes).

Step 10

Mix in sugar, vanilla, and melted chocolate.

Step 11

Add flour and salt and stir until incorporated.

Step 12

The batter will be thick and mallable. Divide the batter into 4 sections. One section will remain uncolored. Place each of the other sections into small bowls. Add a few drops of food color to each and mix until the colors are uniform.

Step 13

Pinch off pieces of blondie dough ( 1-2 heaping tablespoons worth) and scatter randomly across the surface of the brownie batter in both pans until all of the blondie batter is used.

Step 14

Use an offset spatula or spoon to swirl and spread the blondie dough pieces to cover the brownie dough completely.

Step 15

Add sprinkles and press them gently into the dough surface with finger tips.

Step 16

Lay a sheet of foil across the top of each pan (not touching batter). The foil should keep the blondie dough from browning and keep the colors vibrant. Bake for 12 minutes covered in a glass baking pan or 22 minutes in a metal baking pan. Then remove the foil and complete baking for another 15 minutes or until the top is set. The top may appear a bit moist, but will firm as the brownies cool.

Step 17

Remove from the oven and cool completely in the pan (about 30 minutes).

Step 18

Store Galaxy Brownies at room temperature in an airtight container or freezer weight ziplock bag for up to 2 weeks.