From the Cook
From the Cook
From the Cook
From the Cook
1/5
Red Velvet Brookies (Cookie + Brownie)
Warning0 allergens identified
Red Velvet Brookies (Cookie + Brownie)
Chocolate Chip Cookie Dough
Red Velvet Brownie Butter
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Instructions
1
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Mix brown sugar and white sugar with the melted butter until combined. Add the egg and vanilla extract. Stir in flour, baking powder, and salt just until incorporated, then fold in the chocolate chips. While you make the brownie batter, let the cookie dough chill in the fridge so it firms up and can be shaped more easily later.
2
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Pour the hot melted butter over the chocolate chips and stir until smooth. Add sugar, eggs, and vanilla extract, then beat with a hand mixer for 5-10 minutes until glossy.
3
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The mixture will turn lighter and glossier. Rub a little between your fingers, if you don’t feel any sugar granules, it’s ready. Fully dissolved sugar is what creates the classic crinkle top.
4
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Fold in cocoa powder, flour, salt, food coloring and vinegar gently.
5
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Line a 23 × 23 cm (9×9 inch) pan with parchment paper. Spread half of the brownie batter into the pan. Drop half of the cookie dough on top in chunks. Cover with the remaining brownie batter, then add the rest of the cookie dough loosely on top.
6
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Bake at 175–177°C (top & bottom heat) for 40–50 minutes. The center should be slightly fudgy, moist crumbs on a toothpick are perfect.
7
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Let the brookies cool completely in the pan before slicing. For extra clean cuts, chill briefly after cooling.
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Tips & Tricks (5)
- Separate Your Layers for Perfect Texture 🎂Prepare the red velvet brownie batter and cookie dough separately, then layer them strategically—brownie on bottom, cookie dough on top—to prevent over-mixing and ensure each layer maintains its distinct chewy and fudgy texture.
- Bloom Your Cocoa Powder with Vinegar 🫗Mix your cocoa powder with the vinegar before adding other wet ingredients; this chemical reaction enhances the chocolate flavor and deepens the red velvet color naturally.
- Use Room Temperature Eggs for Better Emulsification 🥚Bring eggs to room temperature before mixing to create a smoother, more stable batter that fully incorporates with butter and sugar, resulting in a more cohesive brownie-cookie structure.
- Don't Overmix—Fold in Chocolate Chips Last ♻️Gently fold both dark and milk chocolate chips into their respective batters at the end to keep them intact and prevent them from breaking apart, which preserves those indulgent melty pockets throughout.
- Test Doneness at the Brownie Layer, Not the Cookie 📍Insert a toothpick into the red velvet brownie base (not the cookie top) to check for done-ness; it should have a few moist crumbs, while the cookie layer on top can remain slightly underbaked for optimal chewiness.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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