Red Velvet Brookies Recipe
Introduction
Red Velvet Brookies combine the rich, fudgy texture of brownies with the soft, chewy delight of cookies, creating a decadent treat that’s perfect for sharing. This recipe layers classic red velvet brownie batter and chocolate chip cookie dough into one irresistible dessert.
Ingredients
- 0.5 cup unsalted butter (melted)
- 1 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tbsp red food coloring (gel preferred)
- 1 tsp white vinegar
- 2 large eggs
- 0.75 cup all-purpose flour
- 0.25 tsp salt
- 0.5 cup unsalted butter (softened)
- 0.5 cup packed brown sugar
- 0.25 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1.25 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 tsp flaky sea salt (Maldon style)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and spray with non-stick spray.
- Step 2: Make the brownie layer by whisking the melted butter and 1 cup granulated sugar in a bowl. Add cocoa powder, vanilla extract, red food coloring, and white vinegar, then whisk in the 2 eggs. Fold in 0.75 cup flour and 0.25 tsp salt. Set aside.
- Step 3: For the cookie layer, cream the softened butter with brown sugar and 0.25 cup granulated sugar until fluffy. Beat in the egg and vanilla extract. Stir in 1.25 cups flour, baking soda, and 0.5 tsp salt. Fold in the chocolate chips.
- Step 4: Drop alternate scoops of brownie batter and cookie dough into the prepared pan in a checkerboard pattern.
- Step 5: Bake for 22 to 28 minutes, until the top is set but a toothpick inserted comes out with moist crumbs.
- Step 6: Immediately sprinkle the baked brookies with flaky sea salt.
- Step 7: Allow to cool completely in the pan before lifting out using the parchment paper and slicing.
Tips & Variations
- Use gel-based red food coloring for a vibrant color without altering the batter’s consistency.
- For extra richness, add a handful of chopped nuts to the cookie dough.
- Try swapping semi-sweet chocolate chips for white chocolate chips for a different flavor twist.
- To ensure even baking, avoid overfilling the pan and maintain a checkerboard pattern for balanced layers.
Storage
Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat briefly in a microwave or oven to enjoy warm and gooey brookies.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum for best results.
What if I don’t have red food coloring?
Without red food coloring, your brookies won’t have the classic red velvet hue, but they will still taste delicious. You can also try natural alternatives like beet juice for color.
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Red Velvet Brookies Recipe
- Total Time: 45 minutes
- Yield: 24 brookie squares 1x
Description
Delight in the best of both worlds with these Red Velvet Brookies, a luscious combination of rich red velvet brownies and chewy chocolate chip cookies baked together into one irresistible dessert. Featuring a vibrant red cocoa brownie layer and classic chocolate chip cookie dough, these brookies deliver a perfect balance of flavors and textures, finished with a sprinkle of flaky sea salt for an elegant touch.
Ingredients
Brownie Layer
- 0.5 cup unsalted butter (melted)
- 1 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tbsp red food coloring (gel preferred)
- 1 tsp white vinegar
- 2 large eggs
- 0.75 cup all-purpose flour
- 0.25 tsp salt
Cookie Layer
- 0.5 cup unsalted butter (softened)
- 0.5 cup packed brown sugar
- 0.25 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1.25 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup semi-sweet chocolate chips
Finishing Touch
- 1 tsp flaky sea salt (Maldon style)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and lightly spray it with non-stick spray to ensure easy removal later.
- Make the brownie batter: In a bowl, whisk together the melted butter and granulated sugar. Add unsweetened cocoa powder, vanilla extract, red food coloring, and white vinegar, whisking until combined. Beat in the eggs one at a time. Gently fold in the all-purpose flour and salt until just mixed. Set aside.
- Prepare the cookie dough: In a separate bowl, cream the softened butter with brown sugar and granulated sugar until fluffy. Beat in the egg and vanilla extract. Stir in the flour, baking soda, and salt. Finally, fold in the semi-sweet chocolate chips evenly throughout the dough.
- Assemble the brookies: Alternately drop scoops of brownie batter and cookie dough into the prepared pan in a checkerboard pattern. This creates a beautiful marbled and textural contrast once baked.
- Bake: Place the pan in the preheated oven and bake for 22-28 minutes or until the top is set and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Finish with sea salt: Immediately after removing from the oven, sprinkle the top evenly with flaky sea salt to enhance the flavors.
- Cool and serve: Allow the brookies to cool completely in the pan before lifting them out using the parchment paper. Slice into squares and enjoy!
Notes
- Use gel red food coloring for more vibrant color without adding extra liquid to the batter.
- Make sure to not overbake; brookies should be slightly soft in the center for a chewy texture.
- Flaky sea salt adds a lovely contrast to the sweet dessert, but it can be omitted if you prefer.
- Store brookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Brookies, Red Velvet Brownies, Chocolate Chip Cookies, Brookies, Dessert, Baked Treat
