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5 from 1 review

Red velvet brookies

Recipe by Archersfood

Red velvet brookies, half cookie, half red velvet brownie. They’re fudgy, delicious,  and everyone is going to love them.

  • Total Time0 hours
  • Yield9 Servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6.  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.
  7. 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.
  8. 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.
  9. Preheat the oven to 355F (180C). Bake for 40-45 minutes. 
  • Cook Time: 40-45 minutes
  • Method: Baking

Find it online: https://archersfood.com/red-velvet-brookies/