These red velvet brookies are baked in one pan with a smooth brownie base and a perfectly baked cookie topping that slices clean once cooled. The recipe is straightforward, well balanced, and designed to bake evenly without drying out or over browning. A reliable homemade dessert that looks beautiful and delivers consistent results every time.
Why you will love this recipe?
You will love this red velvet brookies recipe because it gives you two favourite desserts in one pan with minimal effort. The brownie layer stays rich and fudgy while the cookie top bakes soft and chewy, creating the perfect texture in every bite. It is easy to make, visually stunning, and always a crowd pleaser for Valentine’s Day or any special occasion.
Expert Tips for Best Results!
- Use room temperature eggs: – This helps the brownie and cookie layers blend smoothly and bake evenly.
- Use red gel food colouring: – Gel colour gives a vibrant red velvet colour without adding extra moisture to the batter.
- Do not overmix the batter: – Gentle folding keeps the brownie fudgy and the cookie layer soft and chewy.
- If your oven runs hot, cover with foil: – Loosely tent the pan after 15 minutes so the brookies bake through without over browning on top.
- Bake until the centre is slightly soft: – The brookies will continue to set as they cool, giving the perfect fudgy texture.
- Let the brookies cool completely before slicing: – This ensures clean cuts and well defined brownie and cookie layers.
How to make Red Velvet Brookies?
Step 1: Make the Brownie Layer
Melt butter with semi-sweet and white chocolate, then add red gel for that signature red velvet colour. Beat eggs with sugar and vanilla until fluffy, stir in a touch of vinegar, and fold in the melted chocolate. Gently mix in flour, cocoa, corn starch, and a pinch of salt, then fold in chocolate chunks for a decadent, fudgy base.
Step 2: Prepare the Cookie Dough
Whisk butter with sugars, then mix in egg and vanilla. Combine flour, baking soda, corn starch, and salt, folding into the butter mixture until just combined. Stir in chocolate chunks to create a soft, chocolate-filled cookie dough layer.
Step 3: Assemble and Bake
Line a pan with parchment and spread half the brownie batter. Drop spoonful of cookie dough on top, then cover with remaining brownie batter. Then add the remaining pieces of cookie dough on top. Bake in a preheated oven at 175C (347F) for about 45-55 minutes or until the top is set but the centre stays soft. To prevent over-browning of the cookie dough, cover loosely with foil after 15 minutes.
Step 4: Cool and Serve
Allow the brookies to cool completely before slicing. Serve as a decadent Valentine’s dessert or a sweet treat anytime. The combination of fudgy brownies and chewy cookie dough makes them irresistible.
Frequently Asked Questions
How do I prevent the top from browning too fast?
If your oven runs hot, the cookie layer on top can brown faster than the brownie cooks. To prevent this, cover the pan loosely with foil after the first 15 minutes of baking. This allows the brownies to cook through while keeping the cookie layer soft and golden.
Can I make these brookies ahead of time?
Yes, you can. Once cooled, store the brookies in an airtight container at room temperature for a few days. They also keep well in the refrigerator for up to a week, making them perfect to prepare in advance.
Can I freeze Red Velvet Brookies?
Absolutely. Wrap cooled brookies tightly in plastic wrap or foil and freeze for up to two months. Thaw them at room temperature before serving for the perfect fudgy and chewy texture.
How do I get the perfect fudgy brownie layer?
For a soft, fudgy brownie, avoid overmixing the batter after adding flour and fold in the chocolate gently. Bake just until the centre is set but still slightly soft.
Can I make these brookies in a different size pan?
Yes, you can. Keep in mind that using a larger pan will make thinner brookies and reduce baking time, while a smaller pan will make thicker brookies that may require longer baking. Adjust the baking time accordingly and check for doneness.
Can I use natural cocoa instead of Dutch-processed cocoa?
Yes, either works.
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Recipe Card
Red Velvet Brookies
These Red Velvet Brookies combine a fudgy brownie layer with soft, chocolate-filled cookie dough, making them the ultimate treat for Valentine’s Day or any chocolate lover.
Ingredients
For Brownie Layer:
- 1/2 cup Butter (113g)
- 100g semi sweet chocolate
- 50g white chocolate
- 1/2 tsp red gel colour
- 1/3 tsp vinegar
- 2 tbsp cocoa powder
- 1/4 cup soft brown sugar (50g)
- 3 medium eggs
- 1/2 cup + 2 tbsp caster sugar (125g)
- 1 1/2 tsp vanilla extract
- 1/2 cup + 1 tbsp all-purpose flour (78g)
- 1tsp corn starch
- 1/2 tsp salt
- White and semisweet chocolate chunks
For Cookie Layer:
- 7tbsp melted butter (98g)
- 1/2 cup soft brown sugar (100g)
- 1/4 cup + 1/2 tbsp caster sugar (57g)
- 1 large room temperature egg
- 1 tsp vanilla extract
- 1 cup + 7 tbsp all-purpose flour (180g)
- 1/2 tsp baking soda
- 1 tsp corn starch
- 1/2 tsp salt
- 100g semi-sweet chocolate chunks
Instructions
- Melt butter with semi-sweet and white chocolate until smooth, then stir in red gel color for that signature red velvet hue.
- In a separate bowl, beat eggs with sugar and vanilla until pale and fluffy, then add a little vinegar.
- Combine the melted chocolate with the egg mixture, fold in flour, cocoa, corn starch, and a pinch of salt, and stir in chocolate chunks to make the fudgy brownie batter.
- In another bowl, whisk butter with sugars until smooth, then mix in the egg and vanilla until fully combined.
- Fold in flour, baking soda, corn starch, and salt until a soft dough forms, then stir in chocolate chunks to create the chewy cookie dough.
- Line a square baking pan with parchment. Spread half of the brownie batter evenly at the bottom of the pan.
- Drop spoonful of cookie dough over the brownie layer and gently press to cover.
- Spread the remaining brownie batter on top to create a layered effect. Then add the remaining pieces of cookie dough.
- Bake in a preheated oven at 175C (347F) for about 45-55 minutes or until the top is set but the centre stays soft. To prevent over-browning of the cookie dough, cover loosely with foil after 15 minutes
- Let the brookies cool completely in the pan before slicing.
