Valentine Brookies (Brownie + Sugar Cookie Swirls)
Fudgy brownie bars swirled with pink sugar cookie dough for the perfect Valentine Brookies treat.
Ingredients
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 2 large eggs 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
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1/2 teaspoon vanilla bean paste
- 3/4 cup all-purpose flour
- 1/2 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 batter by whisking the melted butter and 3/4 cup sugar in a medium bowl until smooth and shiny, about 1 minute.
- Whisk in the 2 eggs, one at a time, then whisk in the vanilla bean paste until well combined.
- Add the cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt to the bowl and gently fold with a spatula just until no dry streaks remain.
- Spread the brownie batter evenly in the prepared pan and smooth the top with a spatula.
- In a separate bowl, make the sugar cookie dough by beating 1/4 cup softened butter and 1/3 cup sugar with a hand mixer on medium speed until pale and fluffy, 2 to 3 minutes.
- Add the remaining egg and vanilla bean paste to the butter mixture and beat until just combined, scraping down the sides of the bowl.
- Add 3/4 cup 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 and mix until the color is evenly distributed in the dough.
- Drop small spoonfuls of the pink sugar cookie dough randomly over the brownie batter in the pan.
- Use a butter knife or small offset spatula to gently swirl the sugar cookie dough into the brownie batter, making figure-eights and zigzags without overmixing.
- Sprinkle the top with Valentine sprinkles, if using.
- Bake the pan of brookies for 25 to 30 minutes, until the edges are set and a toothpick inserted in 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, at least 2 hours.
- Use the parchment overhang to lift the cooled slab from the pan, then slice into 12 squares and serve.
Notes
- Use room-temperature eggs for both layers so the batters mix smoothly and bake evenly.
- Do not overbake; pulling the brookies when the center is just set keeps the brownie layer fudgy.
- For cleaner slices, chill the cooled pan in the refrigerator for 30 minutes before cutting.
- Store leftovers in an airtight container at room temperature for up to 4 days.
- Do not overbake; pulling the brookies when the center is just set keeps the brownie layer fudgy.
- For cleaner slices, chill the cooled pan in the refrigerator for 30 minutes before cutting.
- Store leftovers in an airtight container at room temperature for up to 4 days.