Red Velvet Brookies in a stack

Creating these red velvet brookies

How’s everyone’s week starting? I’m gearing up for Valentine’s Day over here. As much as I couldn’t care less about Valentine’s Day, I do admit that I love the associated desserts. Tons of candy, red velvet, and overall decadence. And being a chocolate girl? Well, it goes without saying. I have been known to scope out CVS the day after Valentine’s for those large chocolate heart-shaped chocolate boxes at 75% off.

(It’s a great idea. Just saying.)

So lo and behold, the next few recipes on the blog will be ridiculously decadent and undoubtably either chocolate or red. Or in this case, both.

I’m pleased to debut: Red Velvet Brookies. They’re a combination between a brownie and a cookie and they taste darn delicious. They hold the shape of a cookie, but the inside is the texture of a brownie. The trick is to take these babies out really early. Like, one minute too long and the brownie texture may get lost. But oh man are they worth it.

And look how Valentine’s-y they are! Cupid would be proud. That is, if Cupid were a baker and had a knack for brookies.

Red Velvet Brookies in a stack with milk

Tips for making red velvet brookies

Really beat the butter and sugar — I know the whole point of these brookies is that they’re supposed to be dense and fudgy. But even so, you should take the time to beat the butter and sugar for a solid 2 to 3 minutes until the mixture is light and fluffy. Just trust me on this one, it’s important.

Chill before baking — After you form the MASSIVE brookies, plop them onto a baking sheet and chill them for a few hours. Chilling the dough prevents these brookies from cooking too fast and keeps the outside crisp and the inside dense.

Don’t over bake the brookies — When in doubt, pull the brookies out of the oven a little early. These babies will continue cooking on the baking sheet as they come to room temperature, so it’s better to pull them out a little early than over bake them. If you over bake these, they’ll lose their brownie-like texture!

Red Velvet Brookies with white chocolate chips

Did you know that Alex’s and my anniversary is in two days? Instead of going out on Valentine’s Day, we pick a place to go to an amazing dinner the week beforehand. No crowded restaurants, no tacky Valentine’s decorations, and no swarms of two-tops holding hands and whispering I-Love-You’s.Because in a way, we have our own Valentine’s Day on our anniversary. It’s a twofer and I love it.

What will we do on Valentine’s Day, you ask? Probably get take-out and eat it on the couch while watching Archer or Justified. And I love that just the same 🙂

Print

Red Velvet Brookies

Scale

Ingredients

  • 2 1/2 cups all purpose flour (I used King Arthur Unbleached AP Flour)
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 4 tablespoons red food coloring
  • 1 tablespoon vanilla extract
  • 2 cups white chocolate chips (I used Ghirardelli)

Instructions

  1. Line a large baking sheet with a silicon mat or parchment paper. Set aside.
  2. In a medium bowl, mix together the flour, cocoa, baking soda, powder, and salt. Set aside.
  3. In a standing mixer fitted with a paddle attachment, cream the butter and sugars for 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs, red food coloring, and vanilla. Gradually add in the flour mixture, beating until a little flour remains. Fold in the white chocolate chips with a rubber spatula.
  4. Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 2 hours but up to 12 hours before baking.
  5. Preheat oven to 375°F. Bake cookies for 17 minutes, until the brookies are soft to the touch*. When in doubt, take your brookies out early, as they will continue to cook as they cool. I can’t stress this enough! Cool on a wire rack, then serve!

Notes

*When you pull them out of the oven, the brookies should have an outside that’s slightly crisped, but a middle that is still slightly wet and doughy

More Valentine’s Day recipes from Broma Bakery:

30-Minute Red Velvet Cake for Two

Broke Girl Oreo Truffles

Red Velvet Cheesecake Brownies

Chocolate Peanut Butter Truffles

Persian Love Cake

44 comments

Annie @ Annie's Noms
Reply

I don’t care much for Valentine’s Day either, but I do love the desserts!! And these are no different!! They look so thick and fudgy and the intense red colour is gorgeous! 🙂

David
Reply

Hi Sarah, this is from a David you know (and once had the pleasure of sharing a very clean house with ;)).

I made the recipe, and as I didn’t have 4 tablespoons of red food coloring, I used about 1 tablespoon of coloring and 3 tablespoons of water. I was also in a hurry so I stuck them in the freezer on parchment paper for 30 minutes before baking, and they turned out perfectly after 17 minutes! The texture was fantastic and the contrast between the chocolate and white chocolate chips was great! I used Hershey’s special dark cocoa, so they turned out almost black and not red, but I think that’s just a result of the cocoa powder and the chemistry they treat it with.

Thanks for the great recipe, I look forward to making more of yours!

-David

Sarah | Broma Bakery
Reply

David,
So glad to have received your comment! Also glad that you enjoyed the brookies, less food coloring and all. And truth be told, I haven’t had great luck with Hershey’s special dark. It has a weird chalky flavor I can’t get over. If you’re on the hunt for a great cocoa, Rodelle’s baking cocoa is fantastic. Thanks for commenting, don’t be a stranger, and let me know what you make next!

Catarina
Reply

This recipe is great, the only thing is mine turned into actual cookies, lovely gooey fudgey cookies. I’m not sure what I did wrong, i’m happy with the result, but definitely not brookies.

Sarah | Broma Bakery
Reply

So glad you enjoyed Catarina! There are two main reasons why they were more cookies than chips. Having slightly melted butter, opposed to room temp, can make the brookies less stable and thus they flatten more. The other thing that could’ve happened is that the humidity in the air (seeing as it’s summer) caused the volume of the ingredients (mainly flour) to change. I’d encourage you to try them again with 2-3 tablespoons more of flour if you notice it’s especially hot when you make them. Hope this helps and happy baking!

Kelley P
Reply

Can you replace the butter with applesauce or avocado? I’m trying to make the recipe a little more healthy. Thanks!

Neil
Reply

Hi Sarah,

Love your recipes. I live in the UK and coming to terms with using your recipes as we use grams as weight measurement, so converting from cups to grams is proving intresting. I have a question for your regarding the egg size that you used in this recipe. Can you please let me know if they are small, medium or large? As I would love to make Brookies this weekend.
Many thanks,
Neil

Caryn
Reply

Hi,
Can you freeze the baked brookies? Thanks

Sarah | Broma Bakery
Reply

Hi Caryn! I would freeze the cookie dough rather than the baked cookies 🙂

Kelcy B.
Reply

I made these exactly as listed and found them to be a bit salty. Not inedible, but I would decrease the salt next time.

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