Brookies are officially having a moment — and if you’ve never tried them, buckle up, because these Red Velvet Chocolate Chip Brownies are about to become your new obsession. Imagine the rich, fudgy bite of a Red Velvet Brownie Cake paired with the chewy, buttery bliss of a chocolate chip cookie. It’s dessert magic, and it’s way easier to make than it looks.
These bars aren’t just any treat — they’re the kind of Easy Sellable Desserts that would make you the star of any bake sale, birthday party, or just an average Tuesday afternoon when you need something sweet. We’re talking gooey centers, crispy edges, and melty chocolate chips all in one bite. Serve them with a cold glass of milk, a cozy cup of coffee, or go wild and top them with vanilla ice cream for peak indulgence.
The Story Behind These Beauties
I’ve always been a sucker for Desserts Red Velvet — that deep red hue just feels festive and a little fancy, right? But brownies were my first love. So one day, I figured… why not smash the two together? The result was a pan of gorgeous, chewy, Red Brownies with pockets of melted chocolate and a slightly tangy red velvet base. Let’s just say it didn’t last long on the counter (I had “taste-testers” show up out of nowhere).
Honestly, these are perfect Desserts For Boyfriend moments too — bake a batch, wrap them up in parchment, and you’ve got a sweet little love language right there. They also double as low-effort Chocolate Valentines Desserts that will have everyone thinking you spent hours in the kitchen.
Why You’ll Love These Brookies
Here’s why these beauties belong in your recipe rotation:
- Best of both worlds – Half brownie, half cookie = dessert harmony.
- No weird ingredients – You probably already have everything you need in your pantry.
- Perfect texture combo – Crispy edges, fudgy center, chewy cookie top.
- Crowd-pleasers – From bake sales to dinner parties, these never last long.
- Totally versatile – Switch up the toppings, chips, or even swirl in cream cheese for extra drama.
Ingredients You’ll Need
The list is simple, but each item pulls its weight:
- Butter – Room temp for the cookie layer; melted for the brownie base.
- Sugars – Brown and white for perfect sweetness and chew.
- Vanilla Extract – Adds that cozy, bakery-fresh flavor.
- Eggs – They hold everything together and make both layers luscious.
- All-Purpose Flour – The backbone of both batters.
- Baking Powder – Lifts the cookie layer just enough for a nice bite.
- Unsweetened Cocoa Powder – The secret to that deep chocolatey base.
- Red Food Coloring + Vinegar – The classic combo that gives that striking red velvet look and tang.
- Chocolate Chips – Because obviously.
- Kosher Salt – Balances the sweet and keeps flavors from falling flat.
Step-by-Step: How to Make These Red Velvet Brookies
Step 1: Make the Cookie Layer
Cream softened butter with brown and white sugars until fluffy (about 2 minutes — give your mixer a mini workout). Beat in vanilla, eggs, and a pinch of salt. Mix in flour and baking powder until just combined. Stir in those chocolate chips and resist eating the dough by the spoonful (no promises).
Step 2: Make the Red Velvet Brownie Layer
Whisk melted butter, sugar, cocoa, vanilla, red food coloring, vinegar, and eggs until glossy. Fold in flour just until no streaks remain — don’t overmix, or your brownies will get tough.
Step 3: Assemble
Line a 9×13 pan with parchment for easy removal. Drop spoonfuls of each batter into the pan, alternating between cookie and brownie. Swirl gently with a knife for a marbled effect if you’re feeling fancy.
Step 4: Bake
Bake at 350°F for 30–40 minutes. The top should look set, and a toothpick should come out with a few fudgy crumbs (not wet batter). If the top is browning too quickly, tent with foil to save it from burning.
Step 5: Cool & Slice
Let them cool completely in the pan (trust me, this step is key — they’ll firm up as they rest). Then slice into squares, bars, or triangles if you want to feel extra.
Pro Tips for Success
- Don’t skip the cooling time. It’s tempting to dig in right away, but cooling lets the brookies set into perfect squares.
- Use good cocoa powder. It makes a huge difference in flavor and color.
- Want more chocolate? Toss in white chocolate chips or chunks for extra decadence.
- Love gooey treats? Bake on the shorter side and serve warm with ice cream.
Fun Variations to Try
- Cream Cheese Swirl: Drop dollops of sweetened cream cheese on top and swirl before baking.
- Nutty Twist: Add chopped pecans, walnuts, or almonds to the cookie dough.
- Holiday Version: Top with crushed peppermint candies for a festive look.
- Mini Brookies: Bake in a muffin tin for perfectly portioned treats.
Best Ways to Serve
You can’t go wrong here:
- Classic: Cut into big squares and serve with milk.
- Date-Night Ready: Plate with ice cream and drizzle with chocolate sauce for a restaurant-style dessert.
- Party Style: Slice into bite-sized squares and pile high on a platter — watch them disappear.
Storage & Leftovers
- Room Temp: Store in an airtight container for 3–4 days.
- Freezer: Wrap tightly in plastic, then foil. They’ll stay good for up to 3 months.
- Reheat: Pop in the microwave for 10–15 seconds to bring back that fresh-baked magic.
FAQs
Why is the middle still gooey?
You probably pulled them too early. Pop them back in for a few extra minutes — or embrace the gooeyness and grab a spoon.
Can I make these ahead?
Absolutely! Bake, cool, and freeze them. Thaw at room temp and they’ll taste freshly baked.
Can I skip the food coloring?
Yes, but then you’ve just got chocolate chip brownies — still delicious, but not quite the same striking look.
Final Thoughts
These Red Velvet Chocolate Chip Cookie Bars aren’t just another dessert — they’re a guaranteed crowd-pleaser. Perfect for gifting, sharing, or hoarding for yourself, they’re the ultimate Red Velvet Dessert Ideas for any occasion. Whether you need a cute bake for date night, a quick potluck dish, or an over-the-top sweet treat “just because,” these bars deliver every time.
Bake a batch, slice into squares, and watch them vanish. They’re chewy, gorgeous, and a little addictive — exactly what the best desserts should be. Print
Easy Red Velvet Chocolate Chip Brownies | Gorgeous & Chewy Treat
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
Description
Part brownie, part chocolate-chip cookie — all delicious. These brookies combine a dense, red-velvet-style brownie with a chewy chocolate chip cookie layer for a show-stopping treat that uses everyday pantry staples.
Ingredients
Cookie layer
- Cooking spray (for the pan)
- 2/3 cup (about 151 g) unsalted butter, softened to room temperature
- 1½ cups packed light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 3 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 cup chocolate chips
Red velvet brownie layer
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 tsp white vinegar
- 2 large eggs
- 1/8 tsp kosher salt
- 3/4 cup all-purpose flour
Instructions
- Prep
- Heat the oven to 350°F (175°C). Line a 13×9-inch (33×23 cm) baking pan with parchment, leaving the paper to hang over the long sides so you can lift the whole slab out later. Lightly coat the parchment with cooking spray.
- Make the cookie dough
- In the bowl of a stand mixer fitted with the paddle (or using a large bowl and a strong hand), beat the softened butter with the brown sugar and granulated sugar until the mixture is pale and a bit fluffy — about 2 minutes. Scrape down the sides as needed.
- Add the vanilla and salt, then mix until incorporated. Add the eggs one at a time, beating briefly after each addition so the batter becomes smooth.
- Stir in the flour and baking powder just until the dough comes together. Fold in the chocolate chips. Set this cookie dough aside while you make the red velvet batter.
- Make the red velvet brownie batter
- In a separate large bowl whisk together the melted butter, granulated sugar, cocoa powder, vanilla, red food coloring, vinegar, eggs, and salt until smooth.
- Gently fold in the flour until the mixture is evenly combined — don’t overmix.
- Assemble & bake
- Spoon alternating dollops of cookie dough and red velvet brownie batter into the prepared pan, distributing them evenly across the surface. You can lightly swirl with an offset spatula if you want a marbled look, but a tidy patchwork is lovely too.
- Bake in the preheated oven for 30–40 minutes, until the top looks set and the cookie portions are golden at the edges. A toothpick inserted into the center should come out mostly clean with a few moist crumbs (not raw batter). Immediately after removing the pan from the oven, sprinkle the top with flaky sea salt if you like that contrast.
- Allow the brookies to cool completely in the pan — this step finishes the bake and makes slicing neat squares much easier. When cool, lift out with the parchment overhang and cut into bars.
Notes
- The top must be fully set before you pull the pan from the oven; otherwise the center will stay underbaked. Cooling in the pan completes the cooking thanks to residual heat.
- If you want ultra-fudgy, scoopable brookies for serving with ice cream, bake as directed and serve warm right away — they’ll be softer and more spoon-friendly.
- For cleaner slices, chill the slab for 30–60 minutes after it cools, then use a sharp knife wiped between cuts.
Nutrition
- Calories: 321 kcal
- Sugar: 35 g
- Sodium: 102 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Trans Fat: 0.4 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 59 mg
