Red Velvet Brookies Recipe

Introduction

Red Velvet Brookies are the perfect combination of fudgy brownies and chewy chocolate chip cookies with a vibrant twist. This layered treat offers the rich flavors of red velvet paired with melty chocolate chips and a hint of sea salt for balance. It’s an irresistible dessert that’s fun to make and share.

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

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 for easy removal.
2. Step 2: To make the brownie layer, whisk together the melted butter and 1 cup granulated sugar in a bowl. Add cocoa powder, vanilla extract, red food coloring, and white vinegar. Whisk in the 2 eggs until smooth, then fold in 0.75 cup flour and 0.25 tsp salt. Set this batter aside.
3. Step 3: For the cookie layer, cream the softened butter with the brown sugar and 0.25 cup granulated sugar until fluffy. Beat in 1 egg and 1 tsp vanilla extract. Stir in 1.25 cups flour, baking soda, and 0.5 tsp salt. Fold in the chocolate chips.
4. Step 4: Drop alternating scoops of the brownie batter and cookie dough into the prepared pan, arranging them in a checkerboard pattern for even distribution.
5. Step 5: Bake for 22 to 28 minutes, until the top is set and a toothpick inserted comes out with moist crumbs.
6. Step 6: Immediately sprinkle flaky sea salt evenly over the warm brookies.
7. Step 7: Allow the brookies to cool completely in the pan, then lift out using the parchment paper and slice into squares.

Tips & Variations

• For a more intense red velvet color, use gel food coloring rather than liquid to avoid thinning the batter.
• Swap semi-sweet chocolate chips with white or dark chocolate chips to vary the flavor profile.
• Adding a sprinkle of chopped nuts like pecans or walnuts to the cookie dough adds a pleasant crunch.
• Ensure your butter for the cookie layer is softened to room temperature for easier creaming and better texture.

Storage

Store brookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to one week. Reheat briefly in the microwave or oven to restore softness before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure it contains xanthan gum for best results.

How do I prevent the brookies from being too cakey?

Mix the batters gently and avoid overbaking. Baking until a toothpick shows moist crumbs ensures a fudgy brownie texture combined with chewy cookies.

Red Velvet Brookies Recipe

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4.5 from 148 reviews

Delight in the best Red Velvet Brookies recipe combining rich, fudgy red velvet brownies with chewy, chocolate-studded cookie dough. This irresistible dessert features a checkerboard pattern of two classic favorites baked together and finished with a sprinkle of flaky sea salt for the perfect sweet-salty balance.

• Author: Ria
• 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 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 semisweet chocolate chips

Finishing

• 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 lightly spray it with non-stick spray to ensure easy removal.
2. Make Brownie Layer: In a bowl, whisk together the melted butter and granulated sugar until combined. Add cocoa powder, vanilla extract, red food coloring, and white vinegar, whisking until smooth. Incorporate the eggs one at a time, mixing well after each. Gently fold in the all-purpose flour and salt until just combined. Set aside.
3. Make Cookie Layer: In another bowl, cream the softened butter with the brown sugar and granulated sugar until fluffy and light. Beat in the egg and vanilla extract until well incorporated. Stir in the flour, baking soda, and salt until combined, then fold in the chocolate chips gently.
4. Assemble Brookies: Using spoons or scoops, drop alternate dollops of brownie batter and cookie dough into the prepared pan in a checkerboard pattern, creating distinct patches of each batter.
5. Bake: Place the pan in the preheated oven and bake for 22-28 minutes until the top is set and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
6. Add Sea Salt: Immediately after removing from the oven, sprinkle the flaky sea salt evenly over the top to enhance the flavors with a salty crunch.
7. Cool and Slice: Allow the brookies to cool completely in the pan on a wire rack. Once cooled, lift out using the parchment paper and slice into bars for serving.

Notes

• Use gel food coloring for a vibrant red color without altering the batter consistency.
• Make sure not to overmix both batters to keep brownies fudgy and cookies tender.
• Flaky sea salt greatly enhances the flavor contrast – do not skip this finishing touch.
• Brookies keep well in an airtight container at room temperature for up to 3 days.
• For easier cutting, refrigerate the brookies for 30 minutes before slicing.

Keywords: Red Velvet Brookies, brownie cookie bars, red velvet brownies, brookies recipe, chocolate chip cookie bars