Can you tell I’m in a major sweets phase (although I’m trying to not eat them myself, to see if my Rheumatoid Arthritis calms down)? These Pink Sugar Brownies are some of the yummiest treats I’ve whipped up in a while, and they are perfect for handing out as a yummy pretty pink valentines treat! What says I Love You more than some delicious, sweet and rich chocolate brownies?
And the treat boxes are such a fun, cute way to give them! (and you won’t believe how inexpensive the embellishments were!!)
I’m partnering my tried-and-true brownie recipe from scratch (an adaptation from my culinary idol, Alton Brown), and pink sugar, along with some additional delicious flavors! You can have these delicious, gooey brownies from start to finish in under 30 minutes, and I’m showing my favorite trick for making quick-cooking brownies that don’t leave a mess in your pans.
I also made some super cute treat boxes from embellishments I found at Target’s dollar spot. The cute metallic letters and the “Made with Love” tag? Snagged them for just $1! (the made with love tag had 12 for $1, and the letters had the entire alphabet)
(ps if you didn’t see my loaded s’mores brownie post, you might want to check it out. Not only are they yummy- but I’m sharing a slightly embarrassing moment from the shopping trip where I picked up the ingredients for these brownies.)
The tip for quick-cooking brownies is to cook them… in silicone muffin pans! I love making brownies this way- they are cleaner, you don’t have to scrape and scrape a pan forever, and they are perfectly portioned for you. PLUS, they cook faster than in a big pan! SCORE!
You could use a regular muffin pan, but I’d grease it like there was no tomorrow if you do. Also maybe sprinkle a little flour to be sure. There is nothing worse than cleaning out muffin pans in my book, so I am trying to slowly add more silicon ones into my gear.
- 4 large eggs, room temperature
- 1½ cup sugar
- ½ cup brown sugar
- 1 stick melted butter (1/2 cup)
- 1 cup cocoa, sifted
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup flour
- ¼ cup pink sugar, divided
- ½ cup chocolate chips or chocolate chunks
- Preheat oven to 350 degrees.
- Lightly grease silicone muffin pan with cooking spray or butter.
- In a large bowl, combine sugar and butter and mix until soft.
- Add vanilla and eggs, and mix thoroughly.
- Fold in flour and cocoa, mix well but do not overmix.
- Pour in ½ pink sugar and chocolate chips.
- Mix well.
- Pour into muffin pan, about ¾ full.
- Bake until toothpick comes out completely clean, about 25 minutes.
- Sprinkle with other half leftover pink sugar.