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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.

Ingredients

Scale

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

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