Valentine Brookies (Brownie + Sugar Cookie Swirls)

Why you’ll love this recipe

I like this recipe because it combines two classic desserts into one beautiful bake. I enjoy the contrast between rich chocolate and sweet vanilla cookie, and I love how the pink swirls make it perfect for Valentine’s Day or any celebration. I also appreciate that everything is made with simple ingredients and baked in a single pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the fudgy brownie layer

• 1/2 cup unsalted butter, melted

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/3 cup cocoa powder

• 1/2 cup all-purpose flour

• 1/4 teaspoon salt

For the buttery sugar cookie layer

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1 large egg

• 1/2 teaspoon vanilla extract

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon baking powder

• Pink or red food coloring

• Optional Valentine sprinkles

Directions

I start by preheating the oven to 350°F (175°C) and lining an 8×8-inch pan with parchment paper.

For the brownie layer, I whisk the melted butter and sugar together until smooth. I add the eggs one at a time, followed by the vanilla. I gently stir in the cocoa powder, flour, and salt until just combined, then spread the batter evenly into the prepared pan.

For the sugar cookie layer, I cream the softened butter and sugar until light and fluffy. I mix in the egg and vanilla, then add the flour and baking powder until a soft dough forms. I add pink food coloring a little at a time until I reach the color I like.

I drop spoonfuls of the pink cookie dough over the brownie batter. Using a knife, I gently swirl the two together, creating a marbled pattern without overmixing. I sprinkle the top lightly with Valentine sprinkles if I’m using them.

I bake the brookies for 25–30 minutes, until the edges are set and the center looks slightly soft. I let them cool completely in the pan before lifting them out and slicing.

Servings and timing

I usually cut these into 16 squares. I spend about 20 minutes preparing the batter and around 30 minutes baking. Including cooling time, I plan for about 2 hours total before serving.

Variations

I sometimes add chocolate chips to the brownie batter for extra richness. I like swapping the sugar cookie layer for a chocolate chip cookie dough when I want a different flavor. I also enjoy adding peppermint extract to the cookie layer for a minty twist or chopped nuts for a little crunch.

storage/reheating

I store these brookies in an airtight container at room temperature for up to 3 days. When I freeze them, I wrap individual squares and thaw them at room temperature. If I want them warm, I reheat a piece briefly in the microwave.

FAQs

Can I make these ahead of time?

I often make them a day in advance, and I find the flavors are even better the next day.

How do I know when the brookies are done?

I check for set edges and a toothpick that comes out with moist crumbs, not wet batter.

Why did my swirls disappear?

I’ve learned that over-swirling blends the layers too much, so I keep the motion gentle.

Can I make this gluten-free?

I’ve successfully used a 1:1 gluten-free flour blend in both layers.

Can I double the recipe?

I double it and bake it in a 9×13-inch pan when I’m serving a crowd, adding a few extra minutes to the bake time.

Conclusion

I love making these Valentine brookies because they feel playful, indulgent, and perfect for sharing. Every batch comes out a little different, and I enjoy how the swirls make each square unique. This is one recipe I keep coming back to whenever I want a dessert that feels homemade and full of heart.

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