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Red Velvet Brookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/red-velvet-brookies-recipe/