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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 chewy chocolate chip cookie layer and a fudgy red velvet brownie layer, all in one delightful bite.

Ingredients

Scale
  • FOR THE COOKIE BATTER:
  • 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
  • Cooking spray

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, 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 butter mixture and beat until just combined.
  7. Add the 3 large eggs one at a time, beating well after each addition until fully incorporated.
  8. Add the 3 cups all-purpose flour and baking powder to the cookie batter and beat just until combined.
  9. Beat in the chocolate chips until evenly distributed throughout the cookie batter.
  10. Set the cookie batter aside.
  11. In a large bowl, whisk together the melted butter, 1 cup white sugar, cocoa powder, 1/2 teaspoon vanilla extract, red food coloring, white vinegar, 2 large eggs, and 1/8 teaspoon kosher salt until smooth.
  12. Fold in the 3/4 cup all-purpose flour into the red velvet brownie batter just until combined and no dry streaks remain.
  13. Alternately add scoops of the prepared cookie batter and the red velvet brownie batter to the prepared baking pan.
  14. Bake the brookies for 30 to 40 minutes, until the cookie dough is golden and both batters are fully set.
  15. Remove the brookies from the oven.
  16. Immediately sprinkle the baked brookies with sea salt.
  17. Let the brookies cool completely in the pan before slicing and serving.

Notes

Ensure butter for cookie dough is at room temperature for best creaming results.
Do not overmix the flour in either batter to keep the brookies tender.
Cooling completely is crucial for clean, neat slices.
Use a good quality gel food coloring for a vibrant red velvet color.

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