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The Best Red Velvet Brookies Recipe

Decadent Red Velvet Brookies Recipe You Can’t Resist

Experience The Best Red Velvet Brookies Recipe—a delightful fusion of chewy chocolate chip cookies and rich red velvet brownies.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 2 hours
Total Time 2 hours 43 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 1/2 cup Unsalted Butter (melted) Provides moisture and richness
  • 1 cup Granulated Sugar Sweetens and forms a shiny crust
  • 1/3 cup Cocoa Powder (unsweetened) Adds intense chocolate flavor
  • 1 teaspoon Vanilla Extract Enhances overall flavor
  • 1 tablespoon Red Food Coloring (gel preferred) Ensures a vibrant red hue
  • 1 teaspoon White Vinegar Boosts leavening and moisture
  • 2 large Eggs Room temperature
  • 1 cup All-Purpose Flour Use spoon and level method for accuracy
  • 1/4 teaspoon Salt Balances flavors and enhances sweetness
For the Cookie Layer
  • 1/2 cup Brown Sugar (packed) Adds moisture and caramel-like richness
  • 1 teaspoon Baking Soda Crucial leavening agent
  • 1 cup Chocolate Chips (semi-sweet) Gives bursts of melted chocolate
For Topping
  • 1 teaspoon Flaky Sea Salt Brightens every bite

Equipment

  • 9x13-inch baking pan
  • microwave-safe bowl
  • Whisk
  • Mixing bowl
  • spoon or cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. Melt the unsalted butter in a microwave-safe bowl. Whisk in the granulated sugar until smooth, then add cocoa powder, vanilla extract, gel food coloring, white vinegar, eggs, flour, and salt. Mix until just combined.
  3. Cream together softened unsalted butter with packed brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla extract, then add flour, baking soda, and salt. Fold in chocolate chips.
  4. Drop alternating spoonfuls of the brownie batter and cookie dough into the pan, creating a checkerboard pattern. Optionally swirl with a toothpick.
  5. Bake for 22 to 28 minutes until set yet slightly underbaked in the center. A toothpick should come out with a few moist crumbs.
  6. Remove from oven, sprinkle flaky sea salt on top while warm, and cool in the pan for at least 2 hours before cutting.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1.5mg

Notes

Use high-quality cocoa powder and pure vanilla extract for the best flavor. Allow brookies to cool completely before cutting for the best texture.

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