Brownies with Pink Frosting

Last Valentine's Day, I wanted to bake something unexpected for my book club gathering. While everyone brought red velvet everything, I decided chocolate brownies with pink frosting felt playful and slightly rebellious. The way those fudgy squares looked against the bright pink frosting made everyone pause before reaching in. Now they request them every time we meet.

My daughter helped me make these for her classroom Valentine party last year. She took such care dropping in the food coloring, watching the buttercream transform from white to soft pink like magic. Seeing her proud face carrying that pan into school made the mess in our kitchen completely worth it.

Ingredients

• Unsalted butter: I use room temperature butter for both brownies and frosting it blends more easily creating that silky texture we want
• Granulated sugar: This creates the crackly top on brownies while keeping the inside tender and fudgy
• Large eggs: Room temperature eggs incorporate better giving you that glossy smooth batter
• Vanilla extract: Dont skimp here vanilla bridges the chocolate and frosting flavors together
• Unsweetened cocoa powder: Dutch process cocoa gives the deepest chocolate flavor without being bitter
• All purpose flour: Just enough to hold everything together while keeping that dense fudgy texture
• Salt: A pinch enhances the chocolate making it taste more intense
• Baking powder: The tiniest amount lifts the brownies slightly from heavy to perfect
• Powdered sugar: Sifting first prevents lumpy frosting and gives you that cloud like consistency
• Whole milk: Whole milk makes the frosting richer and creamier than anything else
• Red food coloring: Start with one drop you can always add more but cant take it back

Instructions

Get your oven ready:

Preheat to 350°F and line an 8 inch square pan with parchment paper letting the edges hang over like handles

Melt the butter:

Warm it gently in a saucepan over low heat then pull it off the stove before it bubbles

Build the base:

Stir sugar into the warm butter followed by eggs and vanilla until everything looks glossy and smooth

Add the dry ingredients:

Sprinkle in cocoa flour salt and baking powder folding just until no flour streaks remain

Bake until perfect:

Spread batter evenly and bake 25 to 30 minutes until a toothpick comes out with those few moist crumbs we want

Let them cool completely:

This is the hardest part but warm brownies will melt your frosting right off

Make the frosting:

Beat softened butter until creamy then gradually add powdered sugar milk and vanilla until fluffy

Create the pink:

Add food coloring one drop at a time mixing between each until you reach that soft perfect shade

Frost and cut:

Spread frosting generously over cooled brownies then cut into squares wiping your knife between each slice

Save

These showed up at a friends birthday potluck when I completely forgot to bring anything else. The pink frosting made them look celebratory without trying too hard. By the time I left with an empty pan three people had already asked for the recipe.

Making Them Ahead

I bake these a day before events letting them cool overnight before frosting. The flavors deepen and the texture becomes even more fudgy after resting. Frost them the morning you need them and they taste freshly made.

Playing With Colors

Pink is perfect for Valentine Day but switch to blue for baby showers or green for Christmas. Gel coloring gives more vibrant shades if you want something bolder. The important thing is adding it slowly you can always go darker.

Serving Ideas

These brownies make any occasion feel special without requiring fancy presentation. They are equally at home on a birthday dessert table or tucked into a lunchbox surprise.

• Cut them small for parties because rich desserts go further in bite sized pieces
• Sprinkle with edible glitter or rainbow jimmies for extra fun
• Pair with coffee or milk to balance the intense chocolate

Save

Something about that pink on chocolate makes people smile before they even take a bite. These brownies have become my go to for moments that call for something sweet and slightly unexpected.

Recipe FAQs

→ How do I ensure the brownies are fudgy?

Use the exact butter and cocoa measurements and avoid overmixing the batter to maintain a moist, fudgy texture.

→ Can I substitute the food coloring in the frosting?

Yes, gel food coloring works best for vibrant color without affecting frosting consistency.

→ What’s the best way to spread the frosting evenly?

Allow brownies to cool completely. Use a spatula or knife to spread the frosting gently and evenly over the surface.

→ How do I store these brownies to keep them fresh?

Store in an airtight container at room temperature for up to three days to retain freshness and texture.

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

Yes, chopped walnuts or chocolate chips can be folded into the batter before baking for extra flavor and texture.