Description
A decadent dessert combining the rich flavors of red velvet brownies and classic chocolate chip cookies into one irresistible treat, known as Red Velvet Brookies. These brookies feature a moist red velvet brownie base topped with a buttery chocolate chip cookie layer, finished with an optional creamy swirl of sweetened cream cheese. Perfect for indulgent snack time or special occasions.
Ingredients
Scale
Cookie Dough
- 1â…“ cups butter, room temperature
- 3 cups brown sugar
- 2 cups white sugar
- 4 tsp vanilla extract
- 1 tsp kosher salt
- 6 eggs
- 6 cups flour
- 2 tsp baking powder
- 2 cups chocolate chips
- 1 cup dark chocolate chunks
Red Velvet Brownie Layer
- 1 cup melted butter
- 2 cups white sugar
- ½ cup cocoa powder
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- 1 tsp vinegar
- 4 eggs
- ¼ tsp salt
- 1½ cups flour
Optional Cream Cheese Swirl
- 8 oz cream cheese
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two pans or one large pan with parchment paper or grease them to prevent sticking.
- Make Red Velvet Batter: In a large bowl, combine melted butter, white sugar, cocoa powder, vanilla extract, red food coloring, vinegar, eggs, salt, and flour. Mix until smooth and uniform to form the red velvet brownie batter.
- Make Cookie Dough: In another bowl, cream together the room temperature butter, brown sugar, and white sugar until fluffy. Add eggs, vanilla extract, and salt, mixing well. Stir in flour and baking powder until just combined, then fold in chocolate chips and dark chocolate chunks.
- Prepare Cream Cheese Swirl (Optional): In a separate small bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
- Assemble Brookies: Spread the red velvet brownie batter evenly into the prepared pan(s). Carefully layer the cookie dough over the brownie layer. If desired, dollop the cream cheese mixture on top and use a knife to lightly swirl it through the top layer for a marbled effect.
- Bake: Place in the preheated oven and bake for 30 to 35 minutes, or until the brookies are set but still moist and a toothpick inserted comes out with a few moist crumbs. Avoid overbaking to maintain moist texture.
- Cool and Serve: Remove from oven and allow to cool completely. Sprinkle with sea salt if desired to enhance flavor, then slice into squares and serve.
Notes
- You can use two 9×13-inch pans or one larger pan depending on preference.
- The cream cheese swirl is optional but adds a tangy richness that complements the brookies.
- For best results, use room temperature ingredients where indicated to ensure smooth batter and dough.
- Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Sprinkling sea salt on top before baking or after adds a perfect balance of sweet and salty flavor.
