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 your 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: In a medium bowl, whisk together the melted butter and sugar for the brownie layer 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 the mixture is uniform and no flour bits remain. Be careful not to overmix.

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

Step 5: In a separate bowl, cream the softened butter and sugar for the sugar cookie layer using a mixer at 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 smooth.

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

Step 8: Add pink or red gel food coloring a drop at a time, mixing until you achieve 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 marbled patterns. Avoid overmixing.

Step 11: If desired, sprinkle Valentine sprinkles or heart confetti on top for decoration.

Step 12: Bake for 25-30 minutes. Check at 25 minutes; the edges should be set, and the center should still be 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 the brookies 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 the brookies out using the parchment overhang and cut into 16 even squares with a sharp knife, wiping the blade between cuts.

Tips & Variations

Use room temperature eggs and butter to ensure even mixing and a smooth batter.

Adjust the intensity of the pink color by adding gel food coloring gradually until you reach your preferred shade.

For an extra touch, fold in mini chocolate chips or white chocolate chunks into the brownie layer before pouring into the pan.

To make these brookies festive year-round, swap sprinkles to match other holidays or seasons.

FAQs

Can I use a different pan size?

An 8×8 inch pan works best to achieve the right thickness and baking time. If using a different size, adjust baking time accordingly—smaller pans may need more time, larger pans less.

Can I make the doughs ahead of time?

Yes, you can prepare both the brownie and sugar cookie doughs up to one day ahead. Keep them covered and refrigerated, and bring to room temperature before assembling and baking for best results.