Ingredients

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

Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two opposite sides to help with removal later.

Step 2: For the brownie layer, whisk together the melted butter and sugar in a medium bowl until smooth and shiny. Beat in eggs one at a time, then stir in the vanilla extract.

Step 3: Gently fold in the cocoa powder, flour, and salt until no flour bits remain. Be careful not to overmix the batter.

Step 4: Pour the brownie batter evenly into the prepared baking pan.

Step 5: For the sugar cookie layer, cream the softened butter and sugar in a separate bowl with a mixer on medium speed for 2-3 minutes until pale and fluffy.

Step 6: Scrape down the sides of the bowl, then beat in the egg and vanilla extract until fully combined.

Step 7: Add the flour and baking powder, mixing on low speed just until a soft dough forms.

Step 8: Add gel food coloring drop by drop, mixing until you reach your desired vibrant pink color.

Step 9: Drop spoonfuls of the pink sugar cookie dough randomly over the brownie batter in the pan.

Step 10: Using a butter knife or offset spatula, gently swirl the two batters together with figure-eights, loops, and zigzags to create a marbled pattern. Avoid overmixing to keep distinct swirls.

Step 11: Sprinkle Valentine-themed sprinkles or heart confetti over the top if desired.

Step 12: Bake for 25-30 minutes. Start checking at 25 minutes; the edges should be set while the center remains slightly soft but without wet batter. A toothpick inserted should come out with a few moist crumbs.

Step 13: Remove from the oven and let the brookies cool completely in the pan on a wire rack, about 2 hours.

Step 14: For cleaner slicing, refrigerate the cooled brookies for 30 minutes before cutting.

Step 15: Lift the brookies out using the parchment overhang and cut into 16 even squares with a sharp knife, wiping the blade between cuts for neat edges.

Tips & Variations

Use high-quality cocoa powder for a richer brownie flavor.

Add chopped chocolate or nuts to the brownie batter for extra texture.

Swap gel food coloring with natural alternatives like beet juice for a healthier option.

Try swirling in some cream cheese dollops with the sugar cookie layer for a tangy twist.

FAQs

Can I make these brookies ahead of time?

Yes, you can prepare and bake the brookies a day in advance. Store them covered tightly to maintain freshness.

What if I don’t have gel food coloring?

You can use liquid food coloring, but use less as it may affect the dough’s consistency. Alternatively, natural colorings like beet powder or juice can add a lovely pink hue without artificial dyes.