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
Scale
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