Red Velvet Brookies
Rich and fudgy red velvet brookies combine brownies and chocolate chip cookies for a delicious dessert using simple pantry ingredients.
Equipment
- 1 stand mixer with paddle attachment
- 1 13x9-inch baking pan lined with parchment paper
- 1 Mixing bowls various sizes
Ingredients
- Cooking spray
- 2/3 cup unsalted butter 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
- Preheat oven to 350°F and line a 13×9-inch baking pan with parchment paper, letting it hang over two sides; grease with cooking spray.
- In a stand mixer bowl with paddle, cream together butter, brown sugar, and white sugar until light and fluffy, about 2 minutes.
- Add vanilla extract and salt; beat to combine.
- Add eggs one at a time, beating well after each addition.
- Beat in flour and baking powder just until combined, then fold in chocolate chips. Set cookie batter aside.
- Whisk melted butter, sugar, cocoa powder, vanilla extract, red food coloring, white vinegar, eggs, and salt in a large bowl.
- Fold flour into the red velvet mixture just until combined.
- Alternately spoon scoops of cookie batter and red velvet brownie batter into the prepared pan.
- Bake 30-40 minutes until cookie dough is golden and brookies are fully set.
- Remove from oven immediately, sprinkle with large-flake sea salt, and let cool completely in pan before slicing.
Notes
- Ensure brookies are fully set on top to avoid underdone interior.
- Cool completely in the pan for best texture.
- For fudgier brookies, serve warm immediately after baking with ice cream.