Red Velvet Brookies Recipe

Introduction

Red Velvet Brookies combine the rich fudginess of red velvet brownies with the chewy delight of chocolate chip cookies. This stunning marbled dessert bar is topped with flaky sea salt to create a perfect salty-sweet balance that will wow your friends and family.

Ingredients

• Red Velvet 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 Dough Layer:
• 0.5 cup unsalted butter, softened
• 0.5 cup brown sugar, packed
• 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
• Toppings:
• 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, leaving an overhang on the sides to easily lift the brookies out later. Lightly spray the parchment with non-stick spray.
2. Step 2: For the red velvet brownie batter, whisk the melted butter and granulated sugar in a large bowl until combined. Stir in the cocoa powder, vanilla extract, red food coloring gel, and vinegar. Add the eggs one at a time, whisking well after each. Fold in the flour and salt gently until just combined—do not overmix. Set aside.
3. Step 3: For the cookie dough, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until combined. Stir in the flour, baking soda, and salt until a soft dough forms. Fold in the chocolate chips by hand.
4. Step 4: Using a cookie scoop or large spoon, drop dollops of the red velvet batter into the prepared pan, leaving spaces between them. Fill the empty spaces with scoops of the cookie dough to create a checkerboard pattern. Add any remaining batter or dough to fill gaps.
5. Step 5 (Optional): For a marbled effect, gently swirl the batters once or twice with a knife or chopstick. Avoid over-swelling to keep the pattern distinct. Scatter additional chocolate chips over the top if desired.
6. Step 6: Bake for 22 to 28 minutes until the top is set and edges are slightly golden. A toothpick inserted in the center should come out with moist crumbs but no raw batter. Avoid overbaking to maintain fudgy texture.
7. Step 7: Immediately after baking, sprinkle the brookies generously with flaky sea salt while still warm. Allow to cool completely in the pan on a wire rack (at least 2 hours) before lifting out with the parchment sling and slicing into squares.

Tips & Variations

• Use gel food coloring rather than liquid for a vibrant red without thinning the batter.
• Ensure the butter for the cookie dough is softened but not melted for chewy texture.
• Try white chocolate chips in the red velvet batter and semi-sweet in the cookie dough for a fun reversal effect.
• Add chopped pecans or walnuts to the brownie batter for added crunch and flavor.
• For a cream cheese swirl, mix 4 oz cream cheese with an egg yolk and 2 tablespoons sugar; dollop alongside the batters before baking.

Storage

Store the brookies in an airtight container at room temperature for up to 4 days. Adding a slice of white bread to the container helps keep them soft. They also freeze well: wrap individual squares in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or microwave briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

Gel food coloring is recommended because it provides a deeper, more vibrant red without adding extra liquid that could thin the batter. Liquid coloring may result in a muted or muddy color.

How do I know when the brookies are done baking?

Bake until the top looks set and edges are slightly golden. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. Avoid overbaking to keep them fudgy and moist.

Red Velvet Brookies Recipe

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4.5 from 93 reviews

Red Velvet Brookies are a stunning marbled dessert bar combining fudgy red velvet brownies and chewy chocolate chip cookies, topped with flaky sea salt. This recipe offers a perfect balance of rich chocolate, tangy red velvet flavor, and sweet cookie dough with a salty-sweet crunch. Ideal for impressing guests or indulging your sweet tooth with a visually beautiful, bakery-style dessert that’s surprisingly easy to make at home.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 24 bars 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American, Holiday

Ingredients

Scale 1x2x3x

Red Velvet 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 Dough Layer

• 0.5 cup unsalted butter, softened
• 0.5 cup brown sugar, packed
• 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

Toppings

• 1 tsp flaky sea salt (Maldon style)

Instructions

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting later. Lightly spray the parchment with non-stick spray to prevent sticking.
2. Make the Red Velvet Brownie Batter: In a large microwave-safe bowl, melt the butter. Whisk in the granulated sugar vigorously while the butter is still warm to dissolve it fully and create a shiny crust. Stir in cocoa powder, vanilla extract, red food coloring gel, and white vinegar. Whisk in eggs one at a time until fully incorporated. Gently fold in the all-purpose flour and salt using a spatula, mixing just until combined to keep the batter fudgy.
3. Make the Cookie Dough: In a separate medium bowl or stand mixer, cream the softened butter with both brown and granulated sugars until light and fluffy (about 2 minutes). Beat in the egg and vanilla extract until smooth. Stir in the flour, baking soda, and salt until a soft dough forms. Fold in the semi-sweet chocolate chips by hand.
4. Assemble the Brookies: Use a cookie scoop or a large spoon to drop dollops of red velvet brownie batter into the prepared pan, spacing them out. Fill the gaps with scoops of cookie dough, creating a checkerboard pattern. Add any remaining batter or dough to fill empty spaces for an even distribution.
5. Swirl (Optional) and Top: For a marbled effect, gently run a knife or chopstick through the batters once or twice, being careful not to overmix to avoid muddy colors. Scatter extra chocolate chips on top for a bakery-style finish.
6. Bake and Cool: Bake the brookies for 22 to 28 minutes. The top should look set with slightly golden edges. A toothpick inserted into the center should come out with a few moist crumbs but no raw batter. Avoid overbaking to maintain a fudgy texture. Remove from oven and immediately sprinkle with flaky sea salt while the chocolate is still molten. Cool completely in the pan on a wire rack for at least 2 hours.
7. Garnish and Slice: Once cooled, use the parchment overhang to lift the brookies from the pan. Cut into 24 squares and serve.

Notes

• Use gel food coloring to achieve a vibrant red color without thinning the batter.
• Do not overbake to keep the brookies fudgy and moist.
• Use the spoon-and-level method to measure flour accurately and avoid dryness.
• To keep brookies soft, store with a slice of white bread in the container.
• Brookies freeze well; wrap individual squares in plastic and freeze for up to 3 months.
• Consider adding chopped nuts to the brownie batter for extra texture and flavor.
• For a cream cheese swirl, beat 4 oz cream cheese with an egg yolk and 2 tbsp sugar and dollop with the batters before baking.

Keywords: Red velvet brookies, red velvet brownies, chocolate chip cookie bars, brookies recipe, baked dessert bars, chewy brookies, red velvet dessert