Valentine Brookies (Brownie + Sugar Cookie Swirls)
These festive Valentine Brookies combine rich chocolate brownie with soft pink sugar cookie swirls for a dreamy, love-filled dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (including cooling time)
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Fudgy Brownie Layer:
½ cup (1 stick) unsalted butter, melted
¾ cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
For the Buttery Sugar Cookie Layer:
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
1 large egg (room temperature)
½ tsp vanilla extract
1¼ cups all-purpose flour
½ tsp baking powder
Pink or red gel food coloring (as desired)
Optional: Valentine sprinkles or heart confetti
Instructions
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy lifting.
Make the brownie batter: In a medium bowl, whisk melted butter and sugar until glossy. Beat in eggs and vanilla. Stir in cocoa powder, flour, and salt just until combined. Spread evenly in prepared pan.
Make the sugar cookie dough: In a separate bowl, cream softened butter and sugar with a mixer until light and fluffy (2–3 minutes). Beat in egg and vanilla. Add flour and baking powder, mixing until a soft dough forms. Add pink or red food coloring to desired shade.
Swirl the layers: Drop spoonfuls of pink sugar cookie dough randomly over the brownie batter. Gently swirl with a butter knife using figure-eight motions. Top with festive sprinkles if using.
Bake for 25–30 minutes, or until edges are set and a toothpick inserted in the center comes out with moist crumbs.
Cool completely in the pan on a wire rack (at least 2 hours). For cleaner slices, refrigerate for 30 minutes before cutting into 16 squares.
Notes
Chill sugar cookie dough briefly if too sticky to work with.
Avoid over-swirling to maintain the marbled look.
Store in an airtight container at room temp for 3 days or freeze for up to 2 months.
Great served with vanilla ice cream and raspberry sauce!
