Description

Red Velvet Brookies are a stunning marbled dessert bar combining fudgy red velvet brownies and chewy chocolate chip cookies, topped with flaky sea salt. This recipe offers a perfect balance of sweet, tangy, and salty flavors with a visually striking checkerboard pattern. Ideal for gifting, serving with coffee, or enjoying as an indulgent treat.

Ingredients

Scale

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

Prep the Oven and Pan: 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, and lightly spray the parchment with non-stick spray.
Make the Red Velvet Brownie Batter: In a large microwave-safe bowl, melt the butter. While still warm, whisk in the sugar vigorously to create a shiny crust. Stir in the cocoa powder, vanilla extract, red food coloring gel, and white vinegar. Add the eggs one at a time, whisking well after each addition. Finally, fold in the flour and salt gently with a spatula until just combined without overmixing. Set aside.
Make the Cookie Dough: In a separate medium bowl or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). Beat in the egg and vanilla extract. Mix in the flour, baking soda, and salt until a soft dough forms. Fold in the chocolate chips by hand.
Assemble the Brookies: Using a cookie scoop or large spoon, drop alternate dollops of the red velvet batter and cookie dough into the prepared pan, creating a checkerboard pattern. Fill in any gaps by adding remaining batter or dough.
Optional Swirl and Top: For a marbled look, gently run a knife or chopstick through the batters once or twice, being careful not to muddy the colors. Scatter extra chocolate chips over the top if desired.
Bake and Cool: Bake for 22 to 28 minutes until the top is set and edges are slightly golden. A toothpick inserted in the center should come out with a few moist crumbs but no raw batter. Remove from the oven and immediately sprinkle generously with flaky sea salt while the chocolate is still molten. Cool completely in the pan on a wire rack for at least 2 hours before lifting out using the parchment sling and slicing into squares.

Notes

Use gel food coloring for the best red color without altering batter consistency.
Do not overbake to keep the brookies fudgy and moist.
Measure flour using the spoon-and-level method to prevent dryness.
Butter for the cookie layer should be softened but not melted to avoid greasy spread.
Store in an airtight container at room temperature for up to 4 days; add a slice of white bread to maintain softness.
Freeze brookies wrapped individually for up to 3 months; thaw before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American, Holiday

Keywords: Red Velvet Brookies, brookies recipe, red velvet brownies, chocolate chip cookies, dessert bars, holiday desserts, baking recipe