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Red Velvet Brookies Recipe

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★★★★★

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.

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 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

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