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–+ servings
Sliced red velvet brookies studded with chocolate chips and sprinkled with large-flake sea salt.

Red Velvet Brookies

Half red velvet brownie, half chocolate chip cookie, these Red Velvet Brookies are the ultimate combination of two dessert favorites! They’re rich, fudgy and best of all, made with basic pantry ingredients. 
5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 servings

Ingredients  

For the cookie batter:

  • Cooking spray
  • 2/3 cup unsalted butter, at room temp
  • 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

For the red velvet brownie batter:

  • 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 

Make the cookie batter:

  • Preheat the oven to 350°F. Line a 13x9-inch baking pan with parchment paper so that it hangs over on the two longer sides. Grease it with cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, brown sugar and white sugar until light and fluffy, about 2 minutes, scraping down the sides as needed.
  • Add the vanilla extract and salt and beat until combined. Add the eggs one at a time, beating between each addition. 
  • Add the flour and baking powder and beat just until combined then beat in the chocolate chips. Set the batter aside.

Make the red velvet brownie batter:

  • In a large bowl, whisk together melted butter, sugar, cocoa powder, vanilla extract, red food coloring, white vinegar, eggs and salt. 
  • Fold in the flour just until combined. 
  • Alternately add scoops of the cookie batter and red velvet brownie batter to the prepared baking pan. 
  • Bake the brookies until the cookie dough is golden and the batters are fully set, 30 to 40 minutes. (See Kelly’s Notes.) Remove them from the oven and immediately sprinkle them with the sea salt. Let the brookies cool completely in the pan before slicing and serving.

Kelly's Notes:

  • The brookies must be fully set on top or the interior will be underdone. It is also important to let them cool completely in the pan, as carryover cooking will ensure the center is fully baked. 
  • If you prefer fudgier brookies that you can even scoop out and serve warm with ice cream, bake them as directed then serve them immediately.
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