Red Velvet Brookies

5 from 6 reviews


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


  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!


*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