Rich and Fudgy Red Velvet Brookies
This post may contain affiliate links.
Picture a thick cookie with red and tan swirls and puddles of melted chocolate on top. These red velvet brookies bake in about 12 minutes and stay soft in the center. You twist two doughs together, so every cookie gets its own swirl. This guide shows each step, with a result to check so you know it worked. The recipe makes about 20 cookies, with 20 minutes of prep, 30 minutes of chilling, and 12 minutes of baking.
Why these brookies work for the holidays
Red and chocolate look festive on any dessert table. These red velvet Christmas cookies fit right in beside sugar cookies and fudge.
Bakers who plan a swap can add them to their cookie exchange recipes. The swirl makes each cookie look different.
Cooks who want holiday cookie recipes with a twist will like the two dough method. You mix one bowl and split it.
The deep red color also suits Valentine's Day cookies, so you can bake the same batch in February.
Each cookie bakes thick, with crisp edges and a soft center.
What you need to make red velvet brookies
Every amount below uses US measurements.
For the dough
• 1 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chunks
For the red velvet half
• 2 tbsp unsweetened cocoa powder
• 2 tsp red gel food coloring
For the top
• Flaky salt
Gel coloring gives a deep red without adding extra liquid to the dough.
How to make red velvet brookies step by step
The method has seven steps. Each step ends with a result you can check.
Heat the oven and line the pans
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Beat the butter and sugars
Beat the butter, brown sugar, and granulated sugar for 2 to 3 minutes. You know it worked when the mixture looks pale and fluffy.
Add the eggs and vanilla
Mix in the eggs and vanilla until the dough looks smooth.
Stir in the dry ingredients and chocolate
Whisk the flour, baking soda, and salt in a bowl. Add it to the butter mixture and mix until no dry streaks remain. Fold in the chocolate chunks.
Split the dough and color one half
Divide the dough into two equal halves. Mix the cocoa powder and red gel coloring into one half. The red dough is ready when the color looks even with no white streaks.
Chill both doughs
Cover both bowls and chill them for 30 minutes. The dough is ready when it feels firm enough to scoop and roll.
Twist the two doughs and roll the balls
Scoop 2 tbsp of red dough and 2 tbsp of plain dough. Press them together, twist once or twice, and roll lightly into a ball. Place the balls 2 inches apart on the pans.
Bake and add the flaky salt
Bake for 11 to 13 minutes. The cookies are done when the edges look set and the centers still look soft. Sprinkle flaky salt on top right after baking, then cool the cookies on the pan for 5 minutes.
Common mistakes and quick fixes
Each fix ties back to a result in the steps.
If the cookies spread too thin, chill the dough longer before baking.
When the red and tan colors blend into one shade, twist only once or twice.
Dry cookies usually mean they baked too long. Pull them while the centers still look soft.
Storing and freezing the brookies
Store the cooled cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze the baked cookies in a single layer. Move them to a freezer-safe container, keep them for up to 2 months, and thaw them at room temperature.
Serving ideas
Serve the cookies slightly warm so the chocolate chunks stay melty.
Build a holiday dessert tray with these cookies, Mint Chocolate Truffle Bites, and fresh berries.
![Holiday dessert tray with red velvet brookies, truffles, and fresh berries]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZqx4VlachdonKcYlXp1TYa1YQOd_8eZOa3ky6z96UYJ6Vx2K55Q2pKZM9UyBVBvxsB7N_-iRiXWus2tEwNrnXzNm_8WG1P_9cl1ULLTzT6KOCQb9FOgwnrvVgImx_mlEvAPT2nq__KfF_r_AKF_4KNvgJCp37OBU4hwdjFv3GaFzflg4vQpRPKDdVhoR/s1600/1000023000.jpg)
Cut a cookie in half and serve it with a glass of cold milk.
Gift ideas
Edible Christmas gifts are easy with a batch like this. Stack a few cookies in a tin lined with parchment.
If you bake for a swap, pair them with Soft and Chewy Christmas Sugar Cookies for a mixed box.
Common questions
Do I need to chill the dough?
Yes, chill both doughs for 30 minutes. Firm dough holds the swirl and spreads less in the oven.
Can I use liquid food coloring?
Gel coloring works best, since it gives a deep red without adding extra liquid. Liquid coloring can make the dough softer.
How long do red velvet brookies last?
They keep for up to 4 days in an airtight container at room temperature.
Can I freeze them?
Yes, freeze the baked cookies in a single layer. Move them to a freezer-safe container and keep them for up to 2 months.
Ready to bake your batch
Save these red velvet brookies to your Christmas cookie board on Pinterest, and visit Dizzy Daisy Eats for more easy holiday treats.
Red Velvet Brookies
Thick red velvet swirl cookies with chocolate chunks and flaky salt. Crisp edges, soft centers, and ready in about an hour.
Servings:
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chunks
- 2 tablespoons unsweetened cocoa powder, for the red half
- 2 teaspoons red gel food coloring, for the red half
- Flaky salt, for the top
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Beat the butter, brown sugar, and granulated sugar for 2 to 3 minutes, until pale and fluffy.
- Mix in the eggs and vanilla until the dough looks smooth.
- Whisk the flour, baking soda, and salt together. Add to the butter mixture and mix until no dry streaks remain. Fold in the chocolate chunks.
- Divide the dough into two equal halves. Mix the cocoa powder and red gel coloring into one half, until the color looks even with no white streaks.
- Cover both doughs and chill for 30 minutes, until firm enough to scoop and roll.
- Scoop 2 tablespoons of red dough and 2 tablespoons of plain dough. Press them together, twist once or twice, and roll lightly into a ball. Place the balls 2 inches apart on the pans.
- Bake for 11 to 13 minutes, until the edges are set and the centers still look soft.
- Sprinkle flaky salt on top right after baking. Cool on the pan for 5 minutes.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
More Recipes to Try Next
Leave a Comment
★★★★★
0 Comments