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 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.

Step 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.

Step 3: Gently fold in cocoa powder, flour, and salt until no flour bits remain. Do not overmix.

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

Step 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.

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

Step 7: Add flour and baking powder; mix on low speed just until soft dough forms.

Step 8: Add pink or red gel food coloring a drop at a time, mixing until desired vibrant pink color is achieved.

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

Step 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.

Step 11: If using, sprinkle Valentine sprinkles or heart confetti over the top.

Step 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.

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

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

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

Tips & Variations

Use natural cocoa powder for a deep chocolate flavor and avoid overmixing the batter to keep the brownies tender.

Add a teaspoon of espresso powder to the brownie layer to enhance the chocolate taste.

Try different gel food coloring shades or add a splash of almond extract to the sugar cookie dough for variation.

For extra texture, sprinkle chopped nuts or chocolate chips into the brownie batter before baking.

FAQs

Can I use regular food coloring instead of gel?

Yes, regular liquid food coloring can work, but gel coloring provides more vibrant color without altering the dough consistency.

Can these brookies be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results. Be sure the blend contains xanthan gum or add some to maintain texture.