Sweetheart Brownies
Sweetheart Brownies are rich, fudgy chocolate brownies topped with a silky pink frosting that makes them perfect for Valentine's Day, parties, or any occasion that calls for a little extra sweetness. They come together quickly with simple pantry ingredients and look absolutely stunning on any dessert table.
Equipment
- 8x8 inch baking pan
- Large mixing bowl
- Parchment paper
- Hand mixer or stand mixer
- Wire cooling rack
Ingredients
Brownie Base
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 egg yolk for extra richness
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened cocoa powder sifted
- 3/4 cup all-purpose flour
- 1/4 tsp salt
Pink Frosting
- 1/4 cup unsalted butter softened to room temperature
- 2 cups powdered sugar sifted
- 2 tbsp heavy cream plus more as needed for consistency
- 1/2 tsp vanilla extract
- 2-3 drops pink or red gel food coloring adjust to desired shade
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides so you can lift the brownies out easily after baking.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth and slightly glossy, about 1 to 2 minutes.
- Add the eggs one at a time, whisking well after each addition. Mix in the extra egg yolk and vanilla extract until the batter is thick and ribbony.
- Sift in the cocoa powder, all-purpose flour, and salt. Gently fold with a spatula until just combined, stopping as soon as no dry streaks remain. Do not overmix.
- Pour the batter into the prepared pan and smooth the top into an even layer. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Remove from the oven and allow the brownies to cool in the pan for 30 minutes, then transfer to a wire rack and cool completely before frosting.
- To make the pink frosting, beat the softened butter with a hand mixer on medium speed until fluffy, about 2 minutes. Gradually add the powdered sugar, heavy cream, vanilla extract, and pink gel food coloring. Beat on high for 1 to 2 minutes until smooth, creamy, and your desired shade of pink is reached. Add more cream one teaspoon at a time if the frosting is too thick.
- Spread the pink frosting evenly over the completely cooled brownies using an offset spatula. Refrigerate for 15 to 20 minutes to let the frosting set before slicing into 16 squares or cutting with a heart-shaped cookie cutter for a festive touch.
Notes
For the fudgiest texture, pull the brownies from the oven when the center still looks slightly underdone as they will firm up while cooling. Use gel food coloring rather than liquid for a vivid pink without thinning the frosting. Store frosted brownies in an airtight container in the refrigerator for up to 5 days, or freeze unfrosted squares for up to 2 months. For a fun variation, top with Oreo crumbles or mini chocolate chips before the frosting sets.