Description
Red Velvet Brookies combine the rich, fudgy texture of red velvet brownies with the chewy, chocolate-studded goodness of classic cookie dough. This decadent dessert features a luscious red velvet brownie base topped with a thick layer of chocolate chip cookie dough and an optional cream cheese swirl for extra creaminess. Perfect for parties or an indulgent treat, these brookies are baked to perfection and finished with a sprinkle of sea salt for a delightful sweet-salty balance.
Ingredients
Scale
Cookie Dough
- 1â…“ cups butter, room temperature
- 3 cups brown sugar
- 2 cups white sugar
- 4 tsp vanilla extract
- 1 tsp kosher salt
- 6 eggs
- 6 cups all-purpose flour
- 2 tsp baking powder
- 2 cups chocolate chips
- 1 cup dark chocolate chunks
Red Velvet Brownie Layer
- 1 cup melted butter
- 2 cups white sugar
- ½ cup cocoa powder
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- 1 tsp vinegar
- 4 eggs
- ¼ tsp salt
- 1½ cups all-purpose flour
Optional Cream Cheese Swirl
- 8 oz cream cheese, softened
- ¼ cup white sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking pans or one large pan with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Red Velvet Batter: In a large mixing bowl, combine the melted butter, sugar, cocoa powder, vanilla extract, red food coloring, vinegar, eggs, salt, and flour. Mix until smooth and well incorporated to create the red velvet brownie layer batter.
- Prepare Cookie Dough: In another large bowl, cream together the room temperature butter, brown sugar, and white sugar until light and fluffy. Add eggs one at a time along with vanilla extract and salt, mixing thoroughly after each addition. Gradually stir in the flour and baking powder, then fold in the chocolate chips and dark chocolate chunks.
- Make Cream Cheese Swirl (Optional): Beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy for the optional swirl topping.
- Layer the Batter: Spread the red velvet brownie batter evenly on the prepared pan(s). Carefully layer the chocolate chip cookie dough over the brownie batter. If using, dollop the cream cheese mixture on top and lightly swirl it into the cookie dough layer using a knife or spatula for a beautiful marbled effect.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the brookies are set and a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool and Serve: Allow the brookies to cool completely in the pan. Once cooled, sprinkle with sea salt to enhance the flavor. Cut into squares and serve.
Notes
- For best results, use room temperature ingredients where indicated to ensure proper mixing and texture.
- The cream cheese swirl is optional but adds a lovely tangy contrast to the sweet layers.
- Be careful not to overbake to maintain a soft, fudgy brownie texture and chewy cookie dough top.
- Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to substitute semi-sweet chocolate chips if preferred.
