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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.

Ingredients

Scale

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

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