Brownies with pink frosting

The first time I made these brownies for my daughter's birthday, she declared them better than anything from a bakery. That bright pink frosting against the dark chocolate creates such a striking contrast that people actually gasp when you bring them to the table. Something about the combination feels like celebration in dessert form.

I brought these to a potluck last summer and watched three different people ask for the recipe before they even finished their first bite. The frosting had melted slightly in the heat creating these delicious swirly patterns that looked almost intentional. Sometimes the best kitchen accidents become traditions.

Ingredients

• Unsalted butter: Melted thoroughly creates that shiny crackly top on brownies that bakers strive for
• Granulated sugar: Dissolving it completely into the warm butter prevents grainy texture
• Large eggs: Room temperature eggs incorporate better and prevent the batter from seizing
• Vanilla extract: Enhances chocolate flavor without overpowering it
• Unsweetened cocoa powder: Dutch process gives deeper flavor but regular works perfectly fine
• All-purpose flour: Just enough to hold everything together while keeping the fudgy texture
• Salt: Balances sweetness and intensifies chocolate notes
• Baking powder: Tiny amount gives slight lift without making them cakey
• Softened butter: Should yield to gentle pressure for smooth frosting
• Powdered sugar: Sifted first prevents lumps in your frosting
• Milk: Heavy cream makes richer frosting but whole milk works beautifully
• Pink food coloring: Gel coloring gives more vibrant color with less liquid

Instructions

Get everything ready:

Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper letting the edges hang over like handles

Mix the wet ingredients:

Whisk melted butter and sugar until completely smooth then beat in eggs and vanilla until glossy

Add the dry ingredients:

Sift cocoa flour salt and baking powder into the bowl and fold gently until no streaks remain

Bake to perfection:

Spread batter evenly and bake 28 to 32 minutes until a toothpick comes out with moist crumbs not wet batter

Make the frosting magic:

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

Frost and serve:

Let brownies cool completely then spread frosting generously and cut into squares

Save

These became my go-to comfort food after a particularly hard week at work. There is something about cutting through that fluffy pink frosting and hitting dense chocolate that feels like a warm hug. My roommate started requesting them monthly and now they are a household staple.

Achieving the Perfect Texture

I learned that the secret to bakery style brownies is pulling them from the oven when the center still jiggles slightly. This technique took me years to trust but consistently produces that dense fudgy texture everyone craves. The residual heat finishes the cooking without drying out the edges.

Frosting Like a Pro

Room temperature ingredients make the difference between silky smooth frosting and one filled with tiny butter lumps. I set everything out on the counter thirty minutes before I start mixing. The result is so professional looking that people assume you bought them from a specialty bakery.

Make Ahead Success

These actually taste better the next day when the flavors have melded and the frosting has slightly seeped into the brownies. I make them the evening before parties and wake up to dessert that is ready to serve.

• Store them with wax paper between layers to prevent the frosting from sticking
• Add sprinkles immediately after frosting so they adhere properly
• Wrap the entire pan tightly if freezing for up to three months

Save

Every time I make these I am reminded that the simplest desserts often bring the most joy. The smile on someones face when they see that vibrant pink frosting is worth every minute in the kitchen.

Recipe FAQs

→ How do I achieve fudgy brownies?

Use melted butter and less flour to keep brownies dense and moist. Avoid overmixing once dry ingredients are added to prevent toughness.

→ Can I substitute artificial coloring in the frosting?

Yes, using natural beet juice provides a vibrant pink hue without synthetic dyes and adds a subtle earthy note.

→ What is the best way to check doneness?

Insert a toothpick into the center; it should come out with a few moist crumbs attached, indicating fudgy texture.

→ How should the frosting be prepared for best texture?

Beat softened butter with powdered sugar until light and fluffy, then gradually add milk and vanilla while mixing to achieve smooth consistency.

→ How can I store these treats to keep them fresh?

Keep brownies in an airtight container at room temperature for up to three days to maintain moisture and flavor.