Introduction

Red Velvet Brookies combine the best of both worlds: chewy chocolate chip cookies and rich red velvet brownies. This decadent treat is perfect for satisfying your sweet tooth and impressing guests with a unique twist.

The image shows several rectangular bars with two distinct layers: the bottom layer is a golden cookie dough with visible soft texture and chocolate chips scattered throughout, and the top layer is a vibrant red-red velvet with a smooth, slightly cracked surface. Both layers are mixed and swirled together in a marbled pattern, creating a contrast between the red and golden colors. The bars are cut into squares, some stacked slightly on top of each other, and there are small flakes of sea salt sprinkled over the entire surface, adding a sparkling texture. The bars are placed directly on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
2/3 cup unsalted butter, at room temperature
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
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

Step 1: Preheat the oven to 350°F. Line a 13×9-inch baking pan with parchment paper so it hangs over the two longer sides. Grease the parchment with cooking spray.
Step 2: Make the cookie batter by creaming together the room temperature butter, brown sugar, and white sugar in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes, scraping down the sides as needed.
Step 3: Add the vanilla extract and salt, then beat until combined. Add eggs one at a time, beating well after each addition.
Step 4: Add the flour and baking powder, beating just until combined. Fold in the chocolate chips and set the cookie batter aside.
Step 5: Make the red velvet brownie batter by whisking together melted butter, sugar, cocoa powder, vanilla extract, red food coloring, white vinegar, eggs, and salt in a large bowl.
Step 6: Fold in the flour until just combined, being careful not to overmix.
Step 7: Alternate scoops of the cookie batter and red velvet brownie batter into the prepared baking pan.
Step 8: Bake for 30 to 40 minutes until the cookie dough is golden and the batters are fully set. Remove from oven and immediately sprinkle with sea salt. Let cool completely in the pan before slicing.

Tips & Variations

For fudgier brookies, bake as directed but serve warm with ice cream immediately to enjoy a soft, scoopable texture.
Use a mix of semi-sweet and milk chocolate chips for a more complex flavor in the cookie batter.
Be sure the brookies are fully set on top before removing from the oven to avoid underbaked centers.

Storage

Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven to soften before serving.

How to Serve

A close-up of square dessert bars cut into six pieces, each bar showing two main layers with a marbled pattern: a thick, soft-looking golden tan cookie dough layer with scattered shiny dark chocolate chips on top, mixed with a rich, deep red velvet layer that creates an irregular swirled design across the surface. The texture of the cookie layer looks crumbly and slightly cracked, while the red velvet layer is smooth and dense. Flakes of white sea salt are sprinkled lightly over the bars, enhancing their texture. The bars are placed on a white marbled surface and arranged close together, some stacked slightly on top of each other, with visible crumbs around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vinegar instead of white vinegar?

White vinegar is preferred for its neutral flavor which enhances the red velvet batter without affecting the taste. Using other vinegars may alter the flavor slightly.

Do I need to use parchment paper for this recipe?

Yes, lining the pan with parchment paper helps prevent sticking and makes it easier to lift the brookies out once cooled for clean slicing.