Name: Red Velvet Brookies (Cookie + Brownie)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 9 portions
Cuisine: American
Ingredients: 0.25 cup brown sugar; 0.5 cup white sugar; 0.5 cup butter; 1 egg; 1.5 teaspoons vanilla extract; 1.333 cups all-purpose flour; 0.5 tsp baking powder; 0.5 tsp salt; 0.5 cup dark chocolate chips; 1 cup butter; 0.75 cup milk chocolate; 0.5 cup dark chocolate chips; 1.25 cups sugar; 2 eggs; 0.5 tbsp vanilla extract; 2 teaspoons cocoa powder; 1 cup all-purpose flour; 0.5 tsp salt; 2 teaspoons red food coloring; 0.5 tsp vinegar

Red Velvet Brookies (Cookie + Brownie) cover

From the Cook

1/5

Red Velvet Brookies (Cookie + Brownie)

Delicate Kitchen Verified

Delicate-kitchen.com

Ingredients

Warning0 allergens identified

Red Velvet Brookies (Cookie + Brownie)

Chocolate Chip Cookie Dough

¼ cup brown sugar

½ cup white sugar

½ cup butter

1 egg

1 ½ teaspoons vanilla extract

1 ⅓ cups all-purpose flour

½ tsp baking powder

½ tsp salt

½ cup dark chocolate chips

Red Velvet Brownie Butter

1 cup butter

¾ cup milk chocolate

½ cup dark chocolate chips

1 ¼ cups sugar

2 eggs

½ tbsp vanilla extract

2 teaspoons cocoa powder

1 cup all-purpose flour

½ tsp salt

2 teaspoons red food coloring

½ tsp vinegar

Instructions

Visit Blog

Instructions

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.

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.

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.

Fold in cocoa powder, flour, salt, food coloring and vinegar gently.

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.

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.

Let the brookies cool completely in the pan before slicing. For extra clean cuts, chill briefly after cooling.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Vinegar Activation for Deeper Red 🔴
The vinegar in red velvet reacts with baking soda to intensify the red color and create a subtle tang; don't skip it or substitute it, as it's essential for authentic flavor and hue.
Layering Technique for Perfect Separation 🎂
Spread the red velvet brownie batter first, then dollop cookie dough on top and gently swirl with a knife—this prevents them from over-mixing while creating beautiful marbled layers.
Chocolate Chip Placement Strategy 🍫
Reserve some chocolate chips to press into the cookie dough layer just before baking; this prevents them from sinking too deep and ensures every bite has chocolate texture.
Underbaking for Fudgy Texture ⏱️
Pull the brookies from the oven when a toothpick inserted into the brownie layer comes out with a few moist crumbs (not fully clean)—carryover heat will continue cooking them for perfect fudginess.
Room Temperature Ingredients for Even Mixing 🧈
Bring butter, eggs, and milk to room temperature before combining; this ensures smooth, homogeneous batters for both layers that bake evenly without streaking or separation.