Pink Velvet Brookies with a Fudgy Brownie Base
A deliciously fudgy brownie base topped with a silky, tender pink velvet layer, perfect for potlucks, parties, or cozy weekend baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (125g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder, sifted
- ½ teaspoon salt
- ½ cup mini chocolate chips (optional)
- 8 oz (225g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- ⅓ cup (40g) all-purpose flour
- 2 tablespoons buttermilk (or whole milk with a splash of lemon juice)
- 1 teaspoon red food coloring
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9 inch baking pan and line with parchment paper, leaving an overhang for easy removal.
- Make the fudgy brownie base: In a large bowl, whisk melted butter and sugar until combined and glossy (about 2 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, and salt. Gradually fold dry ingredients into wet mixture using a spatula until no flour streaks remain. Do not overmix.
- Fold in mini chocolate chips if using.
- Pour brownie batter into prepared pan and spread evenly. Set aside.
- Prepare the pink velvet layer: Beat softened cream cheese and sugar until smooth and creamy (2-3 minutes). Add egg and mix until combined.
- Add vanilla extract, red food coloring, and buttermilk; mix until color is uniform.
- Sift in flour and a pinch of salt, folding gently until just combined. Batter should be smooth and slightly thick but pourable.
- Pour pink velvet batter evenly over brownie base and smooth the top gently with a spatula.
- Bake for 35-40 minutes. Insert a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
- Cool completely in the pan on a wire rack. Use parchment overhangs to lift brookies out before slicing into squares.
Notes
If edges brown too quickly, tent loosely with foil after 25 minutes. Let brookies cool completely for clean slices and perfect texture. Use room temperature cream cheese and eggs for smooth batter. For gluten-free, substitute flours accordingly. For dairy-free, use coconut oil and dairy-free cream cheese. Buttermilk can be substituted with milk and lemon juice or vinegar.
Nutrition
- Serving Size: 1 brookie square
- Calories: 280320
- Fat: 15
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: pink velvet brookies, fudgy brownie base, brookies recipe, easy dessert, homemade brookies, chocolate dessert, cream cheese dessert