Red Velvet Brookies
18 cookies
Decadent brownies meet rich red velvet cookies in this fun recipe for Red Velvet Brookies with white chocolate chips and gooey soft centers!
Ingredients
For the brownie dough:
- ½ cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon instant coffee this helps intensify the chocolate flavor
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ⅓ cup granulated sugar
- 1 large egg at room temperature
For the Red velvet cookie dough:
- 5 tablespoons unsalted butter softened
- 1 ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon cocoa powder
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring gel I use Wilton no-taste red
- ¾ cup white baking chips optional
Instructions
To make the brownie dough:
- Place the chocolate chips and butter in a bowl, and melt in a double boiler, or microwave (microwaving 20 seconds at a time until completely melted)
- Place ⅓ cup all-purpose flour, 2 tablespoons Dutch cocoa powder, ½ teaspoon instant coffee granules, ¼ teaspoon kosher salt, and 1/8 teaspoon baking soda in a small bowl and whisk to combine.
- Place the granulated sugar and egg in a large bowl and whisk until lemon yellow-colored and the sugar has dissolved (about 1 ½ minutes).
- Add the melted chocolate mixture and whisk to combine.
- Add the flour mixture and fold with a rubber spatula until just combined.
- Put brownie dough in refrigerator while you work on the red velvet cookie dough
To make the red velvet cookie dough:
- Preheat oven to 350ºF/180°C and line 2 cookies sheets with parchment paper
- Whisk together 1 ¼ cups all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon baking soda, and cocoa powder in a medium bowl to combine.
- Place the softened butter, brown sugar, and granulated sugar in a large bowl (or bowl of a stand mixer).
- Beat on medium speed until light and fluffy
- Add egg and vanilla and beat until combined
- Stir in red food coloring until fully combined
- Add the flour mixture and beat on low speed until just combined
- Fold in white baking chips if using
To make the brookies:
- Scoop out chilled brownie dough into 18 portions, and place 3 inches apart on cookies sheets.
- Repeat with red velvet dough, setting each scoop next to a brownie scoop
- Quickly roll each combined scoop into a ball with your hands, and place back onto the cookie sheet seam side up to ensure that both brownie dough, and cookie dough can be seen.
- Top with additional white chips if desired.
- Bake for 12-14 minutes until the edges are just turning golden, and the center still looks a little under done.
- Let cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling
Notes
- The white chocolate chips are optional, but I love the extra sweetness that they add! To make your cookies look like the ones in the photos, add extra chips to the dough balls just before baking so that they stay visible.
- To get deep red color in your red velvet desserts, use gel food coloring. liquid food coloring won't have the same vibrancy.
- Stay organized! You are making two completely different cookie dough recipes, so be sure to pay close attention to the ingredients and measurements while you're mixing.
- Let the melted chocolate cool a bit. If you add very hot chocolate to the brownie batter, you may end up cooking the egg!
- Pay attention to how you bake these. If you don't put the dough on the sheet so that both colors are showing, you won't be able to see both colors when the cookies are baked. Make sure that the seam between the two colors is at the top.
- For soft, gooey centers, avoid overbaking your cookies. They will look slightly underdone when you take them out of the oven, but will finish cooking as they cool.
Nutrition
Serving: 1brookie | Calories: 206kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 137mg | Potassium: 92mg | Fiber: 1g | Sugar: 19g | Vitamin A: 167IU | Vitamin C: 0.04mg | Calcium: 30mg | Iron: 1mg