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 for easy removal.

Step 2: Make the brownie layer by whisking melted butter and sugar in a medium bowl 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 combined, being careful not to overmix.

Step 4: Pour the brownie batter evenly into the prepared 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 bowl sides and 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 reach the desired vibrant color.

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

Step 10: Use a butter knife or offset spatula to gently swirl the two batters together with figure-eights, loops, and zigzags, creating marbled patterns. Avoid overmixing.

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 the center slightly soft without wet batter. Test doneness with a toothpick that should come out with a few moist crumbs.

Step 13: Remove from the oven and allow to 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 out using parchment overhang and cut into 16 even squares with a sharp knife, wiping the blade between cuts.

Tips & Variations

For extra fudgy brookies, use a mix of half cocoa powder and half melted chocolate in the brownie layer.

If you prefer less sweetness, reduce the sugar in the sugar cookie layer by 1-2 tablespoons.

Try swapping the pink or red coloring for other colors to match different occasions or themes.

Adding a pinch of cinnamon or espresso powder to the brownie layer can deepen the chocolate flavor.

Decorate with chopped nuts or white chocolate chips in the brownie batter before swirling for added texture.

FAQs

Can I use a different size pan?

You can use a 9×9 inch pan if you don’t have an 8×8, but the brookies will be slightly thinner and may bake a few minutes faster. Adjust the baking time accordingly, checking for doneness.

Can I make the doughs ahead of time?

Yes, you can prepare both batters and keep them refrigerated separately for up to 24 hours before combining and baking. Let the brownie batter come to room temperature first for easier swirling.