Red Velvet Brookies Recipe

Introduction

Red Velvet Brookies combine the rich, fudgy texture of brownies with the chewy, chocolatey goodness of cookies in one irresistible treat. This checkerboard dessert is perfect for sharing or satisfying your sweet tooth with a fun twist.

Ingredients

• 0.5 cup unsalted butter (melted)
• 1 cup granulated sugar
• 0.25 cup cocoa powder (unsweetened)
• 1 tsp vanilla extract
• 1 tbsp red food coloring (gel preferred)
• 1 tsp white vinegar
• 2 eggs (large)
• 0.75 cup all-purpose flour
• 0.25 tsp salt
• 0.5 cup unsalted butter (softened)
• 0.5 cup brown sugar (packed)
• 0.25 cup granulated sugar
• 1 egg (large)
• 1 tsp vanilla extract
• 1.25 cups all-purpose flour
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup chocolate chips (semi-sweet)
• 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 lightly spray with non-stick spray.
2. Step 2: For the brownie layer, whisk together the melted butter and granulated sugar in a bowl. Add the cocoa powder, vanilla extract, red food coloring, and white vinegar, mixing well. Whisk in the eggs, then gently fold in the flour and salt. Set this batter aside.
3. Step 3: For the cookie layer, cream the softened butter with brown sugar and granulated sugar until fluffy. Beat in the egg and vanilla extract until combined. Stir in the flour, baking soda, and salt, then fold in the chocolate chips.
4. Step 4: Alternate dropping scoops of brownie batter and cookie dough into the prepared pan, creating a checkerboard pattern.
5. Step 5: Bake for 22 to 28 minutes until the top is set but still moist. A toothpick inserted should come out with moist crumbs but not wet batter.
6. Step 6: Immediately sprinkle the baked brookies with flaky sea salt for a touch of contrast.
7. Step 7: Allow to cool completely in the pan before lifting out with the parchment paper and slicing into squares.

Tips & Variations

• Use gel red food coloring for a vibrant color without thinning the batter.
• Try adding chopped nuts or white chocolate chips for extra texture and flavor.
• If you prefer spicier, add a pinch of cinnamon to the brownie batter.

Storage

Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Reheat briefly in the microwave for a soft, warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular red food coloring instead of gel?

Yes, but gel food coloring is preferred because it provides deeper color without altering the batter’s consistency.

Can I make brookies in smaller pans?

You can use smaller pans but adjust the baking time; smaller thickness will require less time. Watch closely to avoid overbaking.

Red Velvet Brookies Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

Deliciously decadent Red Velvet Brookies featuring a rich, fudgy brownie layer swirled with soft, chewy red velvet cookie dough and topped with a sprinkle of flaky sea salt for the perfect sweet and salty contrast.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12–16 brookies 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 semi-sweet chocolate chips

Topping

• 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 spray it with non-stick spray to prevent sticking.
2. Make the brownie layer: In a bowl, whisk together the melted butter and granulated sugar until combined. Add the cocoa powder, vanilla extract, red food coloring, and white vinegar, whisking until smooth. Next, whisk in the eggs one at a time until fully incorporated. Fold in the all-purpose flour and salt gently until just combined. Set this batter aside.
3. Make the cookie layer: In a separate bowl, cream the softened butter with the brown and granulated sugars until light and fluffy. Beat in the egg and vanilla extract until smooth. Stir in the all-purpose flour, baking soda, and salt until just combined. Fold in the semi-sweet chocolate chips evenly.
4. Assemble the brookies: Alternately drop spoonfuls of brownie batter and cookie dough into the prepared pan, creating a checkerboard pattern to give each bite a mix of both flavors.
5. Bake: Bake in the preheated oven for 22 to 28 minutes, or until the top is set and a toothpick inserted in the center comes out with moist crumbs but no raw batter.
6. Add finishing touch: Immediately after removing from the oven, sprinkle the brookies evenly with flaky sea salt to enhance the flavor with a subtle salty crunch.
7. Cool and serve: Allow the brookies to cool completely in the pan before lifting out using the parchment paper. Slice into squares and enjoy!

Notes

• For best results, use gel food coloring as it provides vibrant color without altering the batter consistency.
• Do not overbake; the brookies should be moist and fudgy inside.
• Allow brookies to cool fully for easier slicing and to let flavors meld.
• If you prefer less salty, reduce the flaky sea salt topping or omit it.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated up to 1 week.

Keywords: Red Velvet Brookies, layered dessert, red velvet brownies, chocolate chip cookies, sweet and salty dessert, easy brookies recipe