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Red Velvet Brownie Cookie Bars Recipe

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4.3 from 202 reviews

These Red Velvet Brookies combine the rich, fudgy texture of red velvet brownies with the chewy, chocolate chip cookie goodness into one irresistible dessert. Alternating scoops of bright red velvet brownie batter and classic chocolate chip cookie dough are baked together to create a decadent treat perfect for any occasion.

Ingredients

Cookie Batter

  • Cooking spray
  • 2/3 cup unsalted butter, at room temperature
  • 1 1/2 cups packed light brown sugar
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup chocolate chips

Red Velvet Brownie Batter

  • 1/2 cup unsalted butter, melted
  • 1 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/2 teaspoon white vinegar
  • 2 large eggs
  • 1/8 teaspoon kosher salt
  • 3/4 cup all-purpose flour

Instructions

  1. Prepare the baking pan: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper, allowing it to hang over the two longer sides for easy removal. Grease the parchment with cooking spray to prevent sticking.
  2. Make the cookie batter: In a stand mixer fitted with the paddle attachment, cream together the room temperature unsalted butter, light brown sugar, and white sugar until the mixture is light and fluffy, about 2 minutes. Scrape down the sides as needed to ensure even mixing. Add vanilla extract and kosher salt and beat until combined. Incorporate the eggs one at a time, beating well after each addition. Sift in the all-purpose flour and baking powder, then beat just until combined. Fold in the chocolate chips and set the cookie batter aside.
  3. Make the red velvet brownie batter: In a large bowl, whisk together the melted unsalted butter, white sugar, unsweetened cocoa powder, vanilla extract, red food coloring, white vinegar, eggs, and kosher salt until smooth. Gently fold in the all-purpose flour just until combined, being careful not to overmix.
  4. Assemble the brookies: Alternately drop scoops of the cookie batter and red velvet brownie batter into the prepared baking pan to create a marbled effect with both batters evenly distributed.
  5. Bake: Place the pan in the preheated oven and bake for 30 to 40 minutes, or until the cookie dough turns golden and both batters are fully set. The top should be firm when touched.
  6. Finish and cool: Immediately after removing from the oven, sprinkle the top with sea salt. Let the brookies cool completely in the pan—this allows carryover cooking to finish baking the center and ensures the brookies hold their shape when sliced.
  7. Serve: Once cooled, lift the brookies out using the parchment overhang, slice into squares, and serve.

Notes

  • Ensure the brookies are fully set on top before removing from the oven to avoid an underdone center.
  • Allow the brookies to cool completely in the pan for best slicing results because carryover cooking completes the baking process.
  • For fudgier brookies, bake as directed and serve warm immediately, perhaps with ice cream for an indulgent dessert.

Find it online: https://deliciousyum.com/red-velvet-brownie-cookie-bars-recipe/