Description
Delight in these irresistible Red Velvet Brookies, a perfect combination of fudgy red velvet brownies topped with chewy chocolate chip cookies. This layered treat offers a luscious chocolate flavor with a festive red twist, ideal for sharing at parties or enjoying as a decadent dessert.
Ingredients
Cookie Dough
- 1 ¾ cups flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¾ cup butter (at room temperature)
- ½ cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon red food coloring
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 ½ cups chocolate chips
Brownie Batter
- 1 cup butter (at room temperature)
- 2 cups sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 cup flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
Instructions
- Preheat Oven: Preheat your oven to 325°F to prepare for baking the brookies.
- Mix Dry Ingredients for Cookie Dough: In a small bowl, combine 1 ¾ cups flour, ¼ cup cocoa powder, ½ teaspoon kosher salt, and ½ teaspoon baking powder; set aside.
- Cream Butter and Sugars (Cookie Dough): In a large bowl, mix ¾ cup room temperature butter with ½ cup granulated sugar and 1 cup brown sugar until smooth and creamy.
- Add Eggs and Flavoring (Cookie Dough): Incorporate 1 egg and 1 egg yolk, then mix in 1 tablespoon red food coloring, 1 tablespoon vanilla extract, and 1 teaspoon white vinegar until well combined.
- Combine Dry and Wet Ingredients (Cookie Dough): Add the dry mixture to the wet ingredients, mixing thoroughly.
- Fold in Chocolate Chips: Hand-mix in 1 ½ cups chocolate chips evenly into the dough.
- Chill Cookie Dough: Place the cookie dough in the refrigerator to firm up while preparing the brownie batter.
- Prepare Brownie Batter Dry Mix: In a separate bowl, mix together 1 cup flour, 1 cup cocoa powder, ½ teaspoon kosher salt, and ½ teaspoon baking powder.
- Cream Butter and Sugar (Brownie Batter): In a large bowl, cream 1 cup room temperature butter with 2 cups sugar until fluffy.
- Add Flavorings and Eggs (Brownie Batter): Stir in 1 teaspoon vanilla extract, 3 eggs, 1 tablespoon red food coloring, and 1 teaspoon white vinegar.
- Combine Wet and Dry (Brownie Batter): Gradually mix in the dry ingredient blend until smooth and well incorporated.
- Assemble Brookies: Spray a 9 inch by 13 inch baking dish with cooking spray, then spread the brownie batter evenly as the base layer.
- Add Cookie Dough Layer: Remove the cookie dough from the refrigerator and spread it evenly on top of the brownie batter.
- Bake Brookies: Place the assembled brookies in the preheated oven and bake for 40 to 50 minutes, or until the cookie layer is set and a toothpick inserted in the brownie layer comes out mostly clean.
- Cool and Serve: Allow the brookies to cool completely in the pan before slicing into 15 servings and enjoying.
Notes
- For best results, use room temperature butter to ensure smooth creaming.
- Chilling the cookie dough prevents it from spreading too much during baking.
- You can test doneness by inserting a toothpick near the center; it should come out with moist crumbs but not wet batter.
- Store leftover brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Red food coloring can be adjusted to intensify the red color according to preference.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
