Ingredients

Red Velvet Brownie Layer:

0.5 cup unsalted butter, melted
1 cup granulated sugar
0.25 cup unsweetened cocoa powder
1 tsp vanilla extract
1 tbsp red food coloring gel (preferred)
1 tsp white vinegar
2 large eggs
0.75 cup all-purpose flour
0.25 tsp salt

Cookie Dough Layer:

0.5 cup unsalted butter, softened
0.5 cup packed brown sugar
0.25 cup granulated sugar
1 large egg
1 tsp vanilla extract
1.25 cups all-purpose flour
0.5 tsp baking soda
0.5 tsp salt
1 cup semi-sweet chocolate chips

Toppings:

1 tsp flaky sea salt (Maldon style)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly spray the parchment with non-stick spray.

Step 2: For the red velvet brownie batter, whisk melted butter and sugar in a large bowl until shiny. Stir in cocoa powder, vanilla, red food coloring, and vinegar. Add eggs one at a time, whisking well each time. Gently fold in flour and salt until just combined. Set aside.

Step 3: For the cookie dough, cream softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). Beat in the egg and vanilla. Add flour, baking soda, and salt, mixing until a soft dough forms. Fold in the chocolate chips by hand.

Step 4: Using a cookie scoop or large spoon, drop scoops of red velvet batter into the prepared pan, leaving spaces between them. Fill the empty spaces with scoops of cookie dough, creating a checkerboard pattern. Add any remaining batter or dough to fill gaps.

Step 5: (Optional) For a marbled effect, gently swirl a knife or chopstick through the batters once or twice. Scatter extra chocolate chips over the top if desired.

Step 6: Bake for 22 to 28 minutes until the top is set and edges are lightly golden. A toothpick inserted into the center should come out with a few moist crumbs but no raw batter. Avoid overbaking.

Step 7: Immediately sprinkle flaky sea salt over the warm brookies. Let cool completely in the pan on a wire rack (at least 2 hours) before lifting out using the parchment overhang and slicing into squares.

Tips & Variations

Use gel food coloring for a vibrant red without watering down the batter.

Measure flour using the spoon-and-level method to avoid dry brownies or cakey cookies.

Try swapping semi-sweet chips for white chocolate chips in the red velvet batter for a fun twist.

Add chopped pecans or walnuts to the brownie batter for extra texture.

For a cream cheese swirl, mix 4 oz cream cheese with one egg yolk and 2 tablespoons sugar, then dollop into the pan.

Storage

Store brookies in an airtight container at room temperature for up to 4 days. Adding a slice of white bread to the container helps keep them soft. For longer storage, freeze individually wrapped squares in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.

FAQs

Can I use liquid food coloring instead of gel?

Gel food coloring is recommended because it’s more concentrated and won’t thin the batter, ensuring a rich red color. Liquid coloring can make the batter runny and produce a duller color.

How can I tell when the brookies are done baking?

The top should look set and the edges slightly golden. A toothpick inserted in the center should come out with a few moist crumbs but no raw batter. Avoid overbaking to keep them fudgy.