Description
Red velvet brookies, half cookie, half red velvet brownie. They’re fudgy, delicious, and everyone is going to love them.
Ingredients
COOKIE DOUGH
- 1 cup (230 g) unsalted butter
- 1/3 cup (80 g) granulated sugar
- 2/3 cup (140 g) brown sugar
- ¼ tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 2 2/3 cups (320 g) all-purpose flour
- 1 tsp baking soda
- Slightly over ½ cup (100 g) of chocolate chips
BROWNIE
- 4 eggs
- 2/3 cup (140 g) brown sugar
- 3 tbsp (40 g) granulated sugar
- Slightly over 1 cup (240 g) unsalted butter
- 1 ¾ cups (300 g) milk chocolate
- 1 tbsp red food coloring
- ¼ tsp salt
- 1 tsp vanilla extract
- ¾ cup + 1 tbsp (90 g) cacao powder
- ¾ cup (90 g) all-purpose flour
Instructions
- To prepare red velvet brookies, we start by melting 1 cup (230 g) unsalted butter and letting it brown slightly so it has a nice caramelized flavor. Once it starts to bubble, let it cook until the color changes to a caramelized golden color.
- In a mixing bowl, mix 1/3 cup (80 g) granulated sugar with 2/3 cup (140 g) brown sugar. Add the butter and mix it with a whisk. Let it cool slightly so you can add the eggs. Once it’s cooled, add 2 eggs, ¼ tsp salt, and 1 tsp vanilla extract.
- Sift 2 2/3 cups (320 g) all–purpose flour over the mixture and 1 tsp baking soda. Combine it using a silicone spatula. Add slightly over ½ cup (100 g) of milk chocolate chips.
- Prepare a 9-inch 23 cm square pan with parchment paper. Add 2/3 parts of the cookie dough and spread it all over the bottom. Reserve the rest of the cookie dough for later.
- Prepare the brownie layer. In a stand mixer bowl, add 4 eggs, 2/3 cup (140 g) brown sugar, and 3 tbsp (40 g) granulated sugar. Using a whisk attachment, beat the eggs first on medium-low speed for 2-3 minutes and increase to high speed for 10 minutes. The eggs should become really pale and double in size.
- In a cast-iron pan, melt slightly over 1 cup (240 g) of unsalted butter. Once it’s melted and bubbly, turn off the stove and pour in 1 ¾ cups (300 g) milk chocolate. Let it sit for 5 minutes and stir until fully melted. Add about 1 tbsp red food coloring and 1 tsp vanilla extract.
- In a mixing bowl, sift together ¼ tsp salt, ¾ cup + 1 tbsp (90 g) cocoa powder, and ¾ cup (90 g) all–purposeflour. Add the melted chocolate mixture over the dry ingredients and mix with a whisk.
- Add the beaten eggs and fold them in using a silicone spatula. Pour this mixture over the cookie dough. Grab the reserved cookie dough and randomly place it over the brownie layer.
- Preheat the oven to 355F (180C). Bake for 40-45 minutes.