Valentine Brookies (Brownie + Sugar Cookie Swirls)
Fudgy brownie base topped with swirled pink sugar cookie dough for the perfect Valentine Brookies.
Ingredients
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla bean paste
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla bean paste
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 –4 drops pink gel food coloring
- 2 tablespoons Valentine sprinkles optional
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- Make the brownie layer: In a medium bowl, whisk together the melted butter and 3/4 cup granulated sugar for about 1 minute until smooth and glossy.
- Add the 2 large eggs to the brownie mixture one at a time, whisking well after each addition, then whisk in the vanilla bean paste.
- Using a spatula, gently fold in the cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt just until no dry streaks remain.
- Spread the brownie batter evenly in the prepared pan and smooth the top with a spatula.
- Make the sugar cookie dough: In a separate bowl, beat the softened 1/4 cup butter and 1/2 cup granulated sugar with a hand mixer on medium speed for 2–3 minutes until pale and fluffy.
- Add the remaining egg and the vanilla bean paste to the sugar cookie mixture and beat until just combined, scraping down the bowl as needed.
- Add 1 1/4 cups flour, baking powder, and 1/8 teaspoon salt to the sugar cookie mixture and mix on low speed until a soft dough forms.
- Add the pink gel food coloring to the sugar cookie dough and mix until the color is evenly distributed, adding more drops as needed to reach a vibrant pink.
- Assemble the brookies: Drop small spoonfuls of the pink sugar cookie dough evenly over the brownie batter in the pan.
- Use a butter knife or small offset spatula to gently swirl the cookie dough into the brownie batter, creating marbled patterns without fully mixing the layers together.
- If using, sprinkle Valentine sprinkles evenly over the top of the swirled batter.
- Bake for 25–30 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
- Place the pan on a wire rack and let the brookies cool completely in the pan for at least 2 hours.
- Use the parchment overhang to lift the cooled slab from the pan, then slice into 16 squares and serve.
Notes
- For the best texture, do not overmix the brownie batter after adding the dry ingredients or the brownies may turn cakey instead of fudgy.
- Let the brookies cool completely before slicing to help them set and cut cleanly without crumbling.
- Store sliced brookies in an airtight container at room temperature for up to 3–4 days.
- For cleaner slices, chill the cooled pan in the refrigerator for 30 minutes before cutting.
- Let the brookies cool completely before slicing to help them set and cut cleanly without crumbling.
- Store sliced brookies in an airtight container at room temperature for up to 3–4 days.
- For cleaner slices, chill the cooled pan in the refrigerator for 30 minutes before cutting.