Brownies with Pink Frosting

Last Valentine's Day, I decided to skip the fancy bakery order and make something from scratch instead. My apartment smelled like warm chocolate while these baked, which honestly might be better than any gift I've received. When I pulled them from the oven, that perfect fudgy middle had me questioning why I ever bother with box mix.

My roommate walked in while I was spreading the frosting and immediately asked what she had to trade for a square. We ended up eating them warm from the pan while watching movies, which is now our favorite Friday tradition. Something about that pretty pink layer makes people assume you spent hours, but really it's just butter, sugar, and a few drops of color.

Ingredients

• 1/2 cup unsalted butter melted: Melt it gently so it doesn't separate, and let it cool slightly before mixing
• 1 cup granulated sugar: This creates that crackly top we all love on brownies
• 2 large eggs: Room temperature eggs blend better and give you a smoother texture
• 1 tsp vanilla extract: Don't skip this—it rounds out the chocolate flavor beautifully
• 1/3 cup unsweetened cocoa powder: Sift it first to avoid any lumps in your batter
• 1/2 cup all-purpose flour: Measure by spooning into your cup and leveling off for accuracy
• 1/4 tsp salt: Enhances chocolate flavor without making these taste salty
• 1/4 tsp baking powder: Just enough lift without turning these into cake
• 1/4 cup unsalted butter softened: Soft enough to leave a fingerprint but not melty
• 1 1/2 cups powdered sugar: Sift this too for silky smooth frosting
• 2 tbsp milk: Add gradually until you reach your desired consistency
• 1/2 tsp vanilla extract: The same extract works for both layers
• 2-3 drops pink food coloring: Start with one drop and add more until it's the shade you want

Instructions

Get your oven ready:

Preheat to 350°F and line an 8x8 pan with parchment paper, letting the edges hang over slightly for easy lifting later

Make the base:

Whisk melted butter and sugar until combined, then add eggs and vanilla, whisking until everything looks smooth and glossy

Add the dry ingredients:

Sift in cocoa, flour, salt, and baking powder, then fold gently with a spatula just until no flour streaks remain

Bake until perfect:

Pour batter into your prepared pan, smooth the top, and bake for 28-32 minutes until a toothpick comes out with moist crumbs

Let them cool completely:

This is the hard part—let the brownies cool fully in the pan before frosting, or it will melt right off

Make the frosting:

Beat softened butter with powdered sugar until fluffy, then add milk, vanilla, and food coloring until smooth and evenly pink

Finish and serve:

Spread frosting over cooled brownies and cut into squares

Save

These showed up at my sister's baby shower last month, and suddenly everyone was asking for the recipe. The pink color made them feel so special, but the fact that they're genuinely delicious is what had people going back for seconds. Now they're my go-to whenever I need to bring something that looks impressive but doesn't require hours of work.

Making Them Your Own

Sometimes I fold dark chocolate chips into the batter right before baking, which adds these pockets of extra richness. Other times I'll swap the pink for any color that matches the occasion—blue for baby showers, orange for Halloween, or keep it white for a more understated look.

Natural Coloring Options

If you're trying to avoid artificial dyes, beet juice works surprisingly well for that same pink hue. I've also used raspberry puree, which adds a subtle fruit flavor along with the color. Just remember that natural options can be less predictable, so start with a small amount and work your way up.

Storage And Serving

These keep surprisingly well at room temperature for about three days, though the frosting might develop a slight crust that some people actually prefer. I've also frozen undecorated brownie squares and frosted them later when unexpected guests show up.

• Cut them with a warm knife for clean edges that look bakery perfect
• Add sprinkles immediately after frosting so they stick
• Chill the frosted pan for 30 minutes before cutting for the neatest squares

Save

There's something about cutting into that first square and seeing the chocolate layer topped with bright pink frosting that just makes everything feel a little more celebratory. Hope these become your go-to for moments worth marking.

Recipe FAQs

→ What makes these brownies fudgy?

The melted butter combined with minimal flour and cocoa powder creates a moist, dense texture that results in a fudgy bite rather than cakey crumbs.

→ How can I achieve the pink color in the frosting naturally?

You can substitute artificial coloring with natural beet juice or powder for a vibrant, natural pink tone without altering the flavor.

→ When should I frost the brownies for best texture?

Allow the brownies to cool completely on a wire rack before spreading the frosting to prevent melting and ensure clean layers.

→ Can I add mix-ins to the brownie batter?

Yes, adding chocolate chips or chopped nuts will enhance flavor and texture, providing extra crunch or gooey pockets inside.

→ How do I prevent overmixing the batter?

Fold the dry ingredients gently with a spatula just until combined to keep the brownies tender and avoid developing gluten for a dense texture.