Red Velvet Brookies Recipe

Introduction

Red Velvet Brookies are the perfect combination of rich, fudgy brownies and soft, chewyn chocolate chip cookies in one delicious treat. This easy-to-make dessert brings the best of both worlds, enhanced with a vibrant red velvet twist and a touch of sea salt for balance.

Ingredients

• 0.5 cup unsalted butter (melted)
• 1 cup granulated sugar
• 0.25 cup cocoa powder (unsweetened)
• 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 brown sugar (packed)
• 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 chocolate chips (semi-sweet)
• 1 tsp flaky sea salt (Maldon style)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and spray it lightly with non-stick spray.
2. Step 2: For the brownie layer, whisk the melted butter and sugar together in a bowl. Add cocoa powder, vanilla extract, red food coloring, and white vinegar, then whisk until combined. Beat in the two eggs, then gently fold in the flour and salt. Set this batter aside.
3. Step 3: For the cookie layer, cream the softened butter with brown sugar and granulated sugar until fluffy. Beat in the egg and vanilla extract until smooth. Stir in the flour, baking soda, and salt. Fold in the chocolate chips evenly.
4. Step 4: Drop alternating scoops of brownie batter and cookie dough into the prepared pan in a checkerboard pattern for a marbled effect.
5. Step 5: Bake for 22 to 28 minutes, or until the top is set and a toothpick inserted comes out with moist crumbs.
6. Step 6: Immediately after removing from the oven, sprinkle the top with flaky sea salt.
7. Step 7: Allow the brookies to cool completely in the pan before lifting out using the parchment paper and slicing.

Tips & Variations

• Use gel red food coloring for a more vibrant color without thinning the batter.
• Swap semi-sweet chocolate chips for white or dark chocolate to change the flavor profile.
• For a richer brownie layer, substitute half the butter with cream cheese for a fudgier texture.
• Chilling the cookie dough slightly before dropping it into the pan can help maintain shape during baking.

Storage

Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze in a sealed container for up to 3 months. Reheat briefly in the microwave for a soft, fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure the blend contains xanthan gum or add it separately for best results.

How do I ensure the checkerboard pattern stays distinct?

Drop scoops of each batter side by side carefully without swirling. Avoid mixing them in the pan to keep the distinctive checkerboard look.

Red Velvet Brookies Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

Red Velvet Brookies combine the rich, fudgy texture of brownies with the chewy, chocolate chip goodness of cookies into one delightful checkerboard dessert. Featuring a vibrant red velvet brownie layer paired with classic chocolate chip cookie dough, this recipe is perfect for impressing guests or indulging your sweet tooth.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 0.5 cup unsalted butter (melted)
• 1 cup granulated sugar
• 0.25 cup cocoa powder (unsweetened)
• 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 brown sugar (packed)
• 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

Topping

• 1 tsp flaky sea salt (Maldon style)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and spray it with non-stick spray to ensure easy removal of the brookies later.
2. Make Brownie Batter: In a medium bowl, whisk together the melted butter and granulated sugar until smooth. Add the cocoa powder, vanilla extract, red food coloring, and white vinegar, mixing well. Whisk in the eggs one at a time until fully incorporated. Gently fold in the all-purpose flour and salt until just combined. Set aside the brownie batter.
3. Prepare Cookie Dough: In a separate large bowl, cream the softened butter with both brown and granulated sugars until the mixture is light and fluffy. Beat in the egg and vanilla extract until smooth. Stir in the flour, baking soda, and salt until combined. Fold in the semi-sweet chocolate chips evenly throughout the dough.
4. Assemble Brookies: Using a spoon or small scoop, drop alternating spoonfuls of brownie batter and cookie dough into the prepared baking pan, creating a checkerboard pattern across the surface for an even distribution of flavors.
5. Bake: Place the pan in the preheated oven and bake for 22-28 minutes. The top should be set, and a toothpick inserted into the center should come out with moist crumbs but not raw batter.
6. Add Sea Salt: Immediately after removing from the oven, sprinkle the top with flaky sea salt to enhance the sweet and rich flavors.
7. Cool and Slice: Allow the brookies to cool completely in the pan. Once cooled, lift the parchment paper to remove the brookies from the pan and slice into squares to serve.

Notes

• Use gel food coloring for more vibrant red color without altering the batter consistency.
• A toothpick test should reveal moist crumbs, not wet batter, to ensure perfect doneness.
• Allow brookies to cool completely before slicing to prevent crumbling.
• Flaky sea salt topping adds a nice contrast to the sweet dessert; do not skip it.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Keywords: red velvet brookies, brookies recipe, red velvet brownies, chocolate chip cookie brookies, dessert recipes, baked desserts