Description
Fudgy, chewy, and delightfully pink, these Pink Spring Brownies are the perfect treat for family and friends. Melted butter, cocoa, and a playful pink swirl make these brownies irresistible and fun to bake.
Ingredients
Scale
- 200g unsalted butter, melted
- 200g granulated sugar
- 100g brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 125g plain flour
- 50g cocoa powder
- 1/4 teaspoon salt
- 100g white chocolate, chopped (optional)
- 1–2 teaspoons pink food coloring
- 2 tablespoons milk or cream
Instructions
- Preheat oven to 180°C (350°F). Line an 8×8-inch tin with parchment.
- Combine melted butter, granulated sugar, and brown sugar; beat until smooth.
- Add eggs one at a time, then stir in vanilla extract.
- Sift together flour, cocoa powder, and salt; fold into wet mixture.
- Fold in white chocolate chunks if using.
- Mix pink food coloring with milk; drop over batter and swirl gently.
- Pour batter into tin and smooth top. Bake 25–30 minutes.
- Cool 20 minutes, cut into squares, and serve.
Notes
Use room temperature eggs for better texture. Don’t overmix batter to keep brownies fudgy. Store in an airtight container at room temperature or freeze for up to 3 months. Add toppings like freeze-dried strawberries or drizzle white chocolate for extra flair.
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 28
- Sodium: 80
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 55