Brownies Pink Frosting (Printable version)

Fudgy chocolate brownies topped with creamy pink frosting for a colorful and rich dessert experience.

# What You'll Need:

→ Brownie Base

01 - 1/2 cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder

→ Pink Frosting

09 - 1/4 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1/2 teaspoon vanilla extract
13 - 2-3 drops red food coloring

# How to Prepare:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on opposite sides for easy removal later.
02 - Melt butter in a medium saucepan over low heat. Remove from heat and whisk in sugar, eggs, and vanilla extract until smooth and well combined.
03 - Add cocoa powder, flour, salt, and baking powder to the butter mixture. Stir gently until just combined—avoid overmixing to keep brownies fudgy.
04 - Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
05 - Let brownies cool completely in the pan on a wire rack before frosting—this prevents the frosting from melting.
06 - Beat softened butter in a medium bowl until creamy. Gradually add powdered sugar, milk, and vanilla extract. Beat until fluffy and smooth, adding more milk if needed for spreadable consistency.
07 - Add red food coloring one drop at a time, mixing thoroughly after each addition, until a soft pink hue is achieved.
08 - Spread pink frosting evenly over cooled brownies. Use the parchment overhang to lift brownies from the pan, then cut into 16 squares and serve.

# Expert advice:

01 -
  • The texture hits that perfect sweet spot between fudgy and cakey that most brownies miss completely
  • Something about chocolate with pink frosting makes people smile before they even take a bite
  • These come together with pantry staples you probably have right now
02 -
  • Overmixing the batter makes brownies tough and chewy instead of tender
  • The frosting looks best when the brownies are completely cool, so do not rush this step
  • Food coloring deepens as it sits, so start lighter than you think you need
03 -
  • Toast the pan gently over low heat if the butter is cold to melt it faster without burning
  • Use an offset spatula for the smoothest frosting application

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