Description
Red Velvet Brookies combine the rich, fudgy texture of red velvet brownies with the classic chewy goodness of chocolate chip cookies, all swirled together with an optional luscious cream cheese swirl. This decadent dessert offers a perfect balance of flavors and textures, ideal for any sweet tooth craving a visually stunning and delicious treat.
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 all-purpose 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 all-purpose flour
Optional Cream Cheese Swirl
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two baking pans or use one large pan by lining them with parchment paper or greasing them well to prevent sticking.
- Prepare Red Velvet Brownie Batter: In a mixing bowl, combine melted butter, white sugar, cocoa powder, vanilla extract, red food coloring, vinegar, eggs, salt, and flour. Mix until everything is evenly incorporated and smooth.
- Prepare Cookie Dough: In a separate large bowl, cream together the room temperature butter, brown sugar, and white sugar until fluffy. Add eggs, vanilla extract, and kosher salt, mixing thoroughly. Gradually stir in flour and baking powder until just combined. Fold in the chocolate chips and dark chocolate chunks evenly.
- Make Cream Cheese Swirl (Optional): Beat softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
- Assemble the Brookies: Pour the red velvet brownie batter evenly into the prepared baking pan(s). Carefully layer the cookie dough on top of the brownie batter. Spoon dollops of the cream cheese mixture on top and use a knife or skewer to lightly swirl it through the top layer for a beautiful marbled effect.
- Bake: Place in the preheated oven and bake for 30 to 35 minutes, or until the brookies are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow to cool completely in the pan. Once cooled, sprinkle with sea salt if desired, slice into bars, and enjoy your decadent red velvet brookies.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- Do not overmix the dough to keep the cookies tender and chewy.
- The cream cheese swirl is optional but adds a lovely tangy contrast to the sweet brookies.
- Allow brookies to cool completely before slicing to ensure clean cuts.
- Store leftover brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
