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Valentine Brookies combine a rich, fudgy brownie layer with a buttery, pink-tinted sugar cookie layer, swirled together into a festive and delicious dessert, perfect for Valentine’s Day or any special occasion.

  • Total Time: 2 hours 50 minutes (including cooling time)
  • Yield: 16 servings 1x

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted (for brownie layer)
  • 3/4 cup granulated sugar (for brownie layer)
  • 2 large eggs, room temperature (for brownie layer)
  • 1 teaspoon vanilla extract (for brownie layer)
  • 1/3 cup natural unsweetened cocoa powder (for brownie layer)
  • 1/2 cup all-purpose flour (for brownie layer)
  • 1/4 teaspoon salt (for brownie layer)
  • 1/2 cup (1 stick) unsalted butter, softened (for sugar cookie layer)
  • 1/2 cup granulated sugar (for sugar cookie layer)
  • 1 large egg, room temperature (for sugar cookie layer)
  • 1/2 teaspoon vanilla extract (for sugar cookie layer)
  • 1 1/4 cups all-purpose flour (for sugar cookie layer)
  • 1/2 teaspoon baking powder (for sugar cookie layer)
  • Pink or red gel food coloring (for sugar cookie layer, to desired hue)
  • Optional: Valentine sprinkles or heart confetti (for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
  2. Make the brownie layer: In a medium bowl, whisk together melted butter and sugar until smooth and shiny. Beat in eggs one at a time, then stir in vanilla extract.
  3. Gently fold in cocoa powder, flour, and salt until no flour bits remain. Do not overmix.
  4. Pour brownie batter evenly into the prepared pan.
  5. Make the sugar cookie layer: In a separate bowl, cream the softened butter and sugar with a mixer at medium speed for 2-3 minutes until pale and fluffy.
  6. Scrape the sides of the bowl, then beat in the egg and vanilla extract until smooth.
  7. Add flour and baking powder; mix on low speed just until soft dough forms.
  8. Add pink or red gel food coloring a drop at a time, mixing until desired vibrant pink color is achieved.
  9. Drop spoonfuls of the pink sugar cookie dough randomly over the brownie batter.
  10. Using a butter knife or offset spatula, gently swirl the two batters together with figure-eights, loops, and zigzags to create marbled patterns. Be careful not to overmix.
  11. If using, sprinkle Valentine sprinkles or heart confetti over the top.
  12. Bake for 25-30 minutes. Check at 25 minutes; edges should be set and center still slightly soft with no wet batter. Use a toothpick test: it should come out with a few moist crumbs.
  13. Remove from oven and let cool completely in the pan on a wire rack (about 2 hours).
  14. For cleaner slices, refrigerate the cooled brookies for 30 minutes before cutting.
  15. Lift brookies using parchment overhang and cut into 16 even squares with a sharp knife, wiping blade between cuts.

Notes

Room temperature eggs create a fluffier and silkier batter or dough., Using unsalted butter allows better control over the salt content., Do not over-swirl the batters to maintain a distinct marbled look., Store brookies in an airtight container at room temperature up to 3 days, or freeze for up to 2 months., To fix sticky sugar cookie dough, refrigerate for 15-20 minutes or wet fingers lightly when scooping., Pull brookies from oven when center is slightly soft to achieve fudgy texture, as they firm up upon cooling., Variations include adding white chocolate chips or M&Ms to the sugar cookie dough, peppermint extract for mint flavor, chopped nuts on the brownie layer, using gluten-free flour blends, or adding chocolate chips to brownie batter., For serving, pair warm brookies with vanilla ice cream, raspberry sauce, or a dusting of powdered sugar.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 brookie square
  • Calories: Approximately 180 calories per serving
  • Fat: Approximately 9 grams per serving
  • Carbohydrates: About 22 grams per serving
  • Protein: About 2 grams per serving