Valentine Brookies
Warm, fudgy chocolate combines with tender, buttery sugar cookies in these delicious brookies, featuring a rich brownie base and pink cookie dough swirls.
Ingredients
For the Brownie Base
- 1 cup unsalted butter, softened Use unsalted to control salt level.
- 1 cup granulated sugar
- 1 cup brown sugar, packed Provides caramel notes.
- 4 large eggs Add one at a time for emulsion.
- 1 teaspoon alcohol-free vanilla extract
- 1 cup all-purpose flour Control gluten development.
- 1 cup cocoa powder Dutch-processed preferred.
- 1 teaspoon baking powder Keeps brownie tender.
- 1/2 teaspoon salt
- 1/2 cup chocolate chips For molten chocolate pockets.
For the Pink Sugar Cookie Dough
- 1 cup pink sugar cookie dough Store-bought or homemade.
- Food coloring (optional) Use sparingly for pink color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch baking pan. Line with parchment for easy removal.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy — about 2-3 minutes with an electric mixer or 4-5 minutes by hand.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt to remove lumps.
- Gradually blend the dry mixture into the creamed mixture until just combined. Do not overmix.
- Fold in the chocolate chips evenly.
Assembling and Baking
- Spread the brownie batter evenly in the prepared baking pan using an offset spatula.
- Place dollops of pink sugar cookie dough on top of the brownie batter and use a knife or skewer to swirl them together gently.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool completely in the pan before cutting into squares.
Notes
Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.