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Red Velvet Brookies (Cookie + Brownie)

Red Velvet Brookies (Cookie + Brownie)

Fudgy red velvet brownies layered with chewy chocolate chip cookie dough, baked together into one ultra-decadent dessert. These brookies combine the best of both worlds: rich, chocolatey brownie texture with soft cookie bites on top. With their deep red color and indulgent layers, they’re perfect for Valentine’s Day, romantic, shareable, and guaranteed to impress.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 9 portions

Calories: 786 kcal per serving

Ingredients

  • 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
  • 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

  1. 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. 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. 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. Fold in cocoa powder, flour, salt, food coloring and vinegar gently.
  5. 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. 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. Let the brookies cool completely in the pan before slicing. For extra clean cuts, chill briefly after cooling.

Nutrition

Energy: 786 kcal | Total Fat: 43 g | Saturated: 26 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 148 mg | Total Carbs: 94 g | Fiber: 2 g | Sugars: 62 g | Proteins: 8 g | Sodium: 547 mg | Polyunsaturated: 2 g | Monounsaturated: 12 g

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