Red Velvet Brookies

Red Velvet Brookies are a deep chocolate cake with cream cheese frosting and covered in red food coloring. They’re the perfect dessert for Valentine’s Day or any day of the year!

This “brookie recipe” is a delicious dessert that has red velvet cake with chocolate frosting. It’s great for any time of day.

The process of making these red velvet brookies

How is everyone’s week going so far? Over here, I’m getting ready for Valentine’s Day. Even if I am uninterested in Valentine’s Day, I must say that I like the delicacies linked with it. There’s a lot of sugar, red velvet, and general extravagance in this dish. And what’s it like to be a chocolate girl? It should go without saying. I’ve been known to go to CVS the day following Valentine’s Day in search of those 75 percent discount giant chocolate heart-shaped chocolate boxes.

(Just saying it’s a wonderful idea.)

As a result, the blog’s next few dishes will be outrageously rich and undeniably chocolate or red. Or both, as in this example.

Red Velvet Brookies is a new recipe I’m excited to share. They’re a cross between a brownie and a cookie, and they’re quite tasty. They have a cookie form on the outside, but a brownie texture on the interior. The key is to get these infants out as soon as possible. For example, if you wait one minute too long, the texture of the brownie may be lost. They are, nevertheless, well worth it.

And have a look at how Valentine’s-themed they are! Cupid would be ecstatic. That is, if Cupid was a baker with a special talent for brookies.


Recipes for red velvet brookies

I know the entire purpose of these brookies is that they’re meant to be thick and fudgy, but really beat the butter and sugar together. Nonetheless, you should beat the butter and sugar together for 2 to 3 minutes, or until the mixture is light and fluffy. Just believe me on this one; it’s crucial.

Chill for a few hours before baking – Once the MASSIVE brookies are formed, place them on a baking sheet and chill for a few hours. Chilling the dough preserves the brookies crisp on the exterior and thick on the interior, preventing them from cooking too quickly.

Don’t overcook the brookies – If in doubt, take them out of the oven a few minutes earlier. As they cool, these babies will continue to cook on the baking sheet, so it’s preferable to take them out a bit early than to overbake them. These will lose their brownie-like texture if you overbake them!


Did you know that Alex and I are celebrating our wedding anniversary in two days? Rather of going out on Valentine’s Day, we plan a great meal a week ahead of time. There were no swarms of two-tops holding hands and whispering I-Love-Yous, no packed restaurants, no garish Valentine’s décor, and no swarms of two-tops holding hands and muttering I-Love-Yous. We celebrate our own Valentine’s Day on our anniversary, in a manner. It’s a twofer, which I adore.

You may be wondering what we’ll do on Valentine’s Day. Probably order takeout and eat it while watching Archer or Justified on the sofa. And I adore it all the same.



  • 2 1/2 cups flour (all-purpose) (I used King Arthur Unbleached AP Flour)
  • cocoa powder, 3/4 cup
  • 1 teaspoon powdered baking soda
  • a quarter teaspoon of baking soda
  • 2 tsp. salt (kosher)
  • 1 cup room temperature unsalted butter
  • 1 cup light brown sugar, packed
  • 12 cup sugar, granulated
  • 2 eggs
  • red food coloring, 4 tblsp.
  • 1 tbsp extract de vanille
  • 2 cups chocolate chips (white) (I used Ghirardelli chocolate)


  1. Using a silicon mat or parchment paper, line a large baking sheet. Remove from the equation.
  2. Combine the flour, cocoa, baking soda, powder, and salt in a medium mixing basin. Remove from the equation.
  3. Cream the butter and sugars in a standing mixer equipped with a paddle attachment for 1-2 minutes, or until the sugar dissolves in the butter. Reduce the mixer’s speed to medium-low and add the eggs, red food coloring, and vanilla extract. Gradually whisk in the flour mixture until just a trace of flour remains. With a rubber spatula, fold in the white chocolate chips.
  4. Make 12 even pieces out of the dough. Form the dough into a rough ball, but do not roll it. Place 2 inches apart on the baking sheet that has been prepared. Before baking, chill for at least 2 hours but up to 12 hours.
  5. Preheat the oven to 375 degrees Fahrenheit. Bake the brookies for 17 minutes, or until they are tender to the touch. If in doubt, remove your brookies from the oven as soon as possible, since they will continue to cook as they cool. I cannot emphasize this more! Allow to cool on a wire rack before serving.


*When you take the brookies out of the oven, the exterior should be somewhat crisped, but the inside should still be slightly moist and doughy.

More Valentine’s Day dishes may be found at:

Red Velvet Cake for Two in 30 Minutes

Oreo Truffles for Broke Girls

Brownies with Red Velvet Cheesecake

Truffles made with chocolate and peanut butter

Cake of Persian Love

Watch This Video-

These gluten free, blondies are made with white chocolate and have a great texture. They are perfect for any occasion! Reference: gluten free blondies with white chocolate.

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