Red Velvet Brookies Recipe

Introduction

Red Velvet Brookies combine the rich decadence of brownies with the chewy sweetness of cookies in one irresistible treat. This easy-to-make dessert delivers a stunning checkerboard pattern that tastes as good as it looks. Perfect for sharing or enjoying anytime you crave a chocolatey snack with a twist.

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 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
• 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 with non-stick spray to prevent sticking.
2. Step 2: To make the brownie layer, whisk together the melted butter and granulated sugar in a bowl. Add cocoa powder, vanilla extract, red food coloring, and white vinegar. Whisk in the two large eggs until smooth. Gently fold in 0.75 cup of all-purpose flour and 0.25 tsp salt. Set this mixture aside.
3. Step 3: For the cookie layer, cream the softened butter with brown sugar and granulated sugar until fluffy. Beat in one large egg and vanilla extract. Stir in 1.25 cups all-purpose flour, baking soda, and 0.5 tsp salt until just combined. Fold in the semi-sweet chocolate chips.
4. Step 4: Drop alternating scoops of brownie batter and cookie dough into the prepared pan creating a checkerboard pattern. This will give the brookies their signature look.
5. Step 5: Bake in the preheated oven for 22 to 28 minutes, or until the top is set. A toothpick inserted should come out with moist crumbs but not wet batter.
6. Step 6: Immediately sprinkle the top with flaky sea salt for a subtle savory contrast.
7. Step 7: Allow the brookies to cool completely in the pan before lifting them out by the parchment paper and slicing into squares.

Tips & Variations

• Use gel food coloring for a vibrant red color without thinning the batter.
• Add a teaspoon of espresso powder to the brownie batter to deepen the chocolate flavor.
• For a nutty twist, fold chopped walnuts or pecans into the cookie dough.
• Do not overbake to keep brookies soft and chewy rather than dry and crumbly.

Storage

Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for 2-3 months. To reheat, warm in the microwave for 10-15 seconds or until soft and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but liquid food coloring can slightly alter the batter’s consistency. Use gel food coloring if possible for the best color and texture.

Can I make the brookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend, keeping the measurement the same. Make sure the blend contains xanthan gum for structure.

Red Velvet Brookies Recipe

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★★★★★

5 from 138 reviews

Indulge in the delicious fusion of brownies and cookies with these Red Velvet Brookies. Featuring a rich, fudgy red velvet brownie layer and a soft, chocolate chip-studded cookie layer, these brookies are perfect for dessert lovers seeking a unique treat that combines the best of both worlds. Finished with a sprinkle of flaky sea salt for a perfect balance of sweet and savory, this recipe is easy to make and ideal for sharing.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12–16 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 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 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 and Prepare Pan: 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 after baking.
2. Make the Brownie Batter: In a bowl, whisk together the melted butter and granulated sugar until combined. Add the cocoa powder, vanilla extract, red food coloring, and white vinegar, mixing well. Whisk in the eggs until the batter is smooth. Fold in the all-purpose flour and salt gently to combine, then set this batter aside.
3. Prepare the Cookie Dough: In a separate bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. Beat in the egg and vanilla extract. Stir in the flour, baking soda, and salt, then fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
4. Assemble the Brookies: Alternately drop scoops of the brownie batter and cookie dough into the prepared baking pan in a checkerboard pattern, creating a marbled effect with both batters.
5. Bake: Bake in the preheated oven for 22 to 28 minutes or until the top is set and a toothpick inserted into the brookies comes out with moist crumbs, indicating they are perfectly baked but still fudgy.
6. Add Topping: Immediately after removing the brookies from the oven, sprinkle the surface evenly with flaky sea salt to enhance the flavors.
7. 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 your decadent red velvet brookies.

Notes

• Use gel-based red food coloring for a vibrant red color without altering the batter consistency.
• Allow the brookies to cool completely before slicing to ensure clean cuts.
• For extra fudginess, slightly underbake and check with a toothpick for moist crumbs.
• Flaky sea salt enhances flavor but can be omitted if preferred.
• Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: red velvet brookies, brownies, cookies, dessert, chocolate chip cookies, red velvet dessert, brookies recipe