A combination of brownie and a cookie, red velvet brookies. This delicious dessert is so loved by so many. To make this recipe, we have adapted from our brownie recipe and our sea salt cookies recipe.

A base of delicious cookie dough covered in a rich brownie, and some more cookie dough on the top to make it more decorative.

You can achieve a perfect red color for your red velvet brownie layer by using good-quality ingredients. The cacao, the chocolate, the food coloring, it all matters at the end. Let me explain to you how I make them, any tips I have, or important information I think matters about this brookie recipe.

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This recipe doesn’t have a long ingredient list, since most ingredients are repeated in both elaborations.

Eggs: use room temperature eggs.
Sugars: We are using a mixture of brown sugar and granulated sugar for this recipe.
Butter: unsalted.
Milk chocolate: Use one of good quality it will affect the final result.
Salt: enhances the flavors of this dessert.
All-purpose flour: a flour for all uses, it’s the most common flour that you can find in all stores.
Cocoa powder: Use a 100% cacao, sugar-free, good-quality cocoa powder.
Red food coloring: Use a good-quality food coloring so you don’t have to use less.
Baking soda: We will use it for the cookies so they can spread.

Eggs in brownies

Eggs should always be beaten until pale and fluffy when making brownies. They help with the structure, the top layer, and it’s what makes them so fudgy and delicious.

You need a stand mixer with the whisk attachment or an electric hand whisk. If you don’t have any of those, you can use a normal manual whisk.
The bowl you use needs to be very clean and dry. Moisture or dirt will make it so difficult for the eggs to do anything.
Beat the eggs at high speed until they turn almost white. A very pale cream color. The process can take anywhere from 10 minutes to 15, depending on the quantity; it might need more time, and also on how much you want to beat them.

Beating the sugar helps create a thin top layer and also helps with dissolving the sugar, and makes sure you have a lighter texture instead of cakey.

If you want to achieve a shiny top layer, you also need to use good-quality cocoa powder and chocolate. For this recipe, we used Cacao Barry rouge ultimate, which has a deep, dark red color, and Callebaut 823.

How to make brownies red

You don’t need a lot of food coloring to make red brownies; all you need is a really good quality food coloring. We are using the brand Colour Mill in the color red. We used about 1 tbsp. Depends on what color you’re trying to achieve. We are going to modify our Nutella red velvet brownies and try this color brand next time.

We used a oil based coloring and added it to the mixture of butter and chocolate.

Recipe elaborations and order

Cookie dough: Melt the butter
Prepare the cookie dough
Eggs for brownie
Butter and chocolate
Rest of the brownie
Assemble and bake

How to prepare red velvet brookies

To make brookies is best if you start by making the cookie dough. We used slightly browned butter, which will add a nice caramelization to the cookie layer. Mix it with the sugars, then add the egg and vanilla.

Add the rest of the dry ingredients and stir with a spatula. If the mixture is cold, you can add the milk chocolate; if not, wait.

Add almost all of the cookie dough to the bottom of a prepared square pan.

Prepare the brownie batter by beating the eggs with the sugar. First, start slow, for 2 minutes, and then increase the speed. This will help with the sugars melting so you don’t have any sugar lumps. In a saucepan, melt the butter and add the milk chocolate. Let it sit so it can melt and stir. Finish preparing the batter by mixing the dry ingredients and mixing itall together.

Best tips to prepare brookies

Slightly brown the butter; do the extra step if you want an amazing cookie. It will add a nutty caramelized flavor that is needed in this recipe.
Add salt to the cookie dough and brownie batter. If you are not used to adding salt to your desserts, start now; it will make them taste even better. Salt is not only used on savory dishes, but it’s also used on sweets to and for a good reason.
Make sure to refrigerate the cookie dough slightly if it feels warm to the touch before adding the chocolate; we don’t want the chocolate to melt everywhere before we even bake it.
Beat the eggs for the brownies until they are white; this is very important for texture and appearance.
Let the brookie rest in the pan for at least 45 minutes before removing; it can easily break.
Don’t open the oven door in the middle of baking; this can cause sinking in the middle. Wait until the last 5 minutes to open the door.
Don’t over-bake them; it’s very easy to over-bake brookies, but all you have to do is let them set in the pan, and they will have the perfect texture at the end.

Baking tools you will need!

Most of the tools we mention, you probably already have in your house or can easily find. We mention the use of a stand mixer, which you can substitute with an electric hand whisk or, if you are brave enough, a normal whisk.

Mixing bowls, you will need different ones for different steps in this recipe.
Stand mixer, you will need it to beat the eggs until pale and white. I recommend using a stand mixer so you don’t have to wait for the eggs to be done.
Whisk, you will need one to mix the ingredients
Spatula, a silicone spatula to fold the eggs and gently combine the ingredients.
Baking pan, we are using the 9-inch, 23 cm square USA PAN, lined with parchment paper.
Pan, we will melt the butter here and then add the chocolate to it. I recommend you have a cast-iron pan to do this, as it holds the temperature so much better and will melt the chocolate faster. We used a vintage Le Creuset cast iron.

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How to serve a brookie

It’s best served warm. Before you eat it, you can slightly warm it up in the microwave so it has a nice fudgy texture. Add a nice cold scoop of vanilla ice cream so it pairs perfectly. If you are like me, you are going to enjoy a BIG COLD glass of milk on the side.

How to store brookies

They store really well in the fridge as long as you know how to reheat them properly. Place them in a sealed food-safe container and keep them for up to 4 days. You should add a name tag and date so you can easily identify the food.

To reheat, all you have to do is microwave a brookie piece for about 20 seconds so it has a nice texture.

Freeze brookies

You can either freeze the whole tray of brookies or in servings!

Whole tray: if you want to freeze the brookies for a special event or just to enjoy another day, you can do that. Freeze them in a freezer-safe tray or a container.

Make sure you are covering them very well with aluminum foil so they are not directly exposed to the freezer. I would only recommend them in the tray and with aluminum foil if you plan on eating them in the near future. For longer storage Id recommend you place them in a large freezer-safe container. To be able to move the brookies from the tray to a container, you should let them cool completely so they harden.

In pieces: my favorite way of storing any dessert or sweet treat, as I can portion it how I like and enjoy just a piece without having to defrost a whole tray.

Slice the brookies into 9 portions. Freeze them in a tray lined with parchment paper for 3 hours. Then, transfer them to a freezer-safe bag or container.

It’s very important that you use food-safe containers and freezer-safe containers so they are safe for your products. A non-freezer-safe bag will not keep your brookies fresh and safe.

You can store them for 3 months. Thaw in the fridge or in the microwave if you are going to enjoy it at the moment.

And that’s the whole recipe, you will notice how we are not posting new blogs or as many because we are updating old recipes every day. You can find us on social media, Instagram, Facebook, YouTube, and TikTok!