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Red Velvet Brookies

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Indulge in the best of both worlds with these Red Velvet Brookies, featuring a rich, fudgy red velvet brownie swirled with a chewy chocolate chip cookie.

Ingredients

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  • FOR THE COOKIE BATTER:
  • Cooking spray
  • 2/3 cup unsalted butter, at room temp
  • 1 1/2 cups packed light brown sugar
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup chocolate chips
  • FOR THE RED VELVET BROWNIE BATTER:
  • 1/2 cup unsalted butter, melted
  • 1 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon red food coloring
  • 1/2 teaspoon white vinegar
  • 2 large eggs
  • 1/8 teaspoon kosher salt
  • 3/4 cup all-purpose flour

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Line a 13×9-inch baking pan with parchment paper, ensuring it hangs over on the two longer sides.
  3. Grease the parchment paper with cooking spray.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, light brown sugar, and white sugar for about 2 minutes until light and fluffy.
  5. Scrape down the sides of the bowl as needed during creaming.
  6. Add the vanilla extract and 1/2 teaspoon kosher salt to the creamed mixture.
  7. Beat until just combined.
  8. Add 3 large eggs one at a time, beating well after each addition until just combined.
  9. Add 3 cups all-purpose flour and 1 teaspoon baking powder to the wet ingredients.
  10. Beat on low speed just until combined and no dry streaks remain.
  11. Stir in 1 cup chocolate chips until evenly distributed.
  12. Set the cookie batter aside.
  13. In a large bowl, whisk together 1/2 cup melted butter, 1 cup white sugar, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon vanilla extract, 1 Tablespoon red food coloring, 1/2 teaspoon white vinegar, 2 large eggs, and 1/8 teaspoon kosher salt until smooth.
  14. Fold in 3/4 cup all-purpose flour just until combined and no dry streaks remain.
  15. Alternately add scoops of the prepared cookie batter and the red velvet brownie batter to the lined baking pan.
  16. Evenly distribute the batters in the pan, swirling gently if desired.
  17. Bake for 30 to 40 minutes, or until the cookie dough is golden and both batters are fully set.
  18. Remove the brookies from the oven immediately.
  19. Sprinkle lightly with sea salt (optional, but recommended) while still warm.
  20. Let the brookies cool completely in the pan before slicing into squares and serving.

Notes

Use room temperature butter and eggs for the cookie dough for the best texture.
Do not overmix the flour in either batter to keep the brookies tender.
Cool completely before slicing for clean, neat squares.
A sprinkle of flaky sea salt on top right after baking enhances the flavors.

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