Chewy Red Velvet Brookies with Cream Cheese Swirl

Red velvet chocolate chip cookie dough layered over rich red velvet brownie batter makes these irresistible Red Velvet Brookies a must-bake for Valentine’s Day or any time you crave a decadent, show-stopping treat.

Two Red Velvet Brookies stacked on top of each other

Ingredients
Step by step instructions
Frequently asked questions
What to serve with brookies
More red velvet recipes

If you love both cookies and brownies, brookies are the best of both worlds. These red velvet brookies combine a fudgy red velvet brownie base with a soft, chocolate chip-studded red velvet cookie dough on top. The flavor is chocolatey with a slight tang from the vinegar—classic red velvet—and a deep, festive red color from the food coloring. They make a beautiful presentation and are easy to slice into squares or cut into heart shapes for gifts.

I first started experimenting with brookies years ago and keep finding new twists to make them unique. This red velvet version is particularly perfect for gifting: wrap individual squares in festive bags or serve warm with a scoop of ice cream for a crowd-pleasing dessert.

Ingredients

Below are the ingredients for the two components: the red velvet cookie dough that tops the brookies and the red velvet brownie batter for the base. Measure ingredients accurately for best results.

Red Velvet Cookie Dough

1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon kosher salt
½ teaspoon baking powder
¾ cup unsalted butter, at room temperature
½ cup granulated sugar
1 cup brown sugar
1 egg
1 egg yolk
1 tablespoon red food coloring
1 tablespoon vanilla extract
1 teaspoon white vinegar
1 ½ cups chocolate chips (semi‑sweet recommended)

Red Velvet Brownie Batter

1 cup unsalted butter, at room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 tablespoon red food coloring
1 teaspoon white vinegar
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon kosher salt
½ teaspoon baking powder

Step by step instructions

Prepare the cookie dough

Preheat the oven to 325°F (163°C) if you plan to bake right away. In a small bowl, whisk together the flour, cocoa powder, salt and baking powder until evenly combined and set aside.

Cocoa powder, flour, salt, and baking powder mixed in a white bowl.

In a large bowl, cream the room-temperature butter with the granulated sugar and brown sugar until the mixture is smooth and slightly fluffy. Add the whole egg and egg yolk and mix until fully incorporated. Stir in the red food coloring, vanilla extract and vinegar. Gradually add the dry flour-cocoa mixture and blend until just combined. Fold in the chocolate chips by hand. Cover the dough and chill in the refrigerator while you prepare the brownie layer; chilling makes the dough easier to spread on top of the brownie batter.

Red velvet chocolate chip cookie dough mixed in a bowl.

Prepare the brownie batter

In a separate large bowl, cream the butter and sugar until smooth. Add the vanilla, eggs, red food coloring and vinegar, mixing until evenly combined. In another bowl, whisk together the cocoa powder, flour, salt and baking powder. Add the dry ingredients to the butter-sugar mixture and blend until the batter is smooth and uniform.

Butter, sugar, vanilla, eggs, and red food coloring mixed in a white bowl.

Assemble and bake

Spray a 9 x 13-inch baking dish with cooking spray or line it with parchment. Spread the brownie batter evenly into the prepared pan. Remove the chilled cookie dough from the refrigerator and press or spread it gently over the brownie layer so it forms a uniform top.

Red velvet brownie batter spread in the bottom of a baking dish.

Bake in the preheated 325°F oven for 40–50 minutes, until the center is set and a toothpick inserted into the brownie layer comes out with a few moist crumbs (not wet batter). Allow the brookies to cool completely in the pan before slicing into squares or cutting shapes. Cooling helps the layers set and makes for cleaner slices.

Brownie batter topped with red velvet cookie dough in a baking dish.

Serve warm with a scoop of ice cream or let cool completely and package as gifts. These brookies keep well at room temperature in an airtight container for 3–5 days, or freeze for up to 3 months.

Three Red Velvet Brookies stacked on top of each other.

Frequently asked questions

What flavor is red velvet? Red velvet is a subtly chocolatey flavor with a hint of tang from the vinegar. Cocoa provides the chocolate notes while the vinegar balances the sweetness and enhances the characteristic flavor. Red food coloring gives the batter its signature color.
What makes brownies fudgy vs. cakey? Fudgy brownies have a higher ratio of butter and chocolate to flour and typically use fewer eggs. Cakey brownies use more flour and sometimes baking powder for lift, resulting in a lighter texture.
How do you store brookies? Store brookies in an airtight container at room temperature for 3–5 days. For longer storage, wrap tightly and place in a freezer-safe container for up to 3 months. Thaw before serving and warm briefly if desired.

Two Red Velvet Brookies stacked on a white surface.

What to serve with brookies

Brookies pair wonderfully with ice cream. For a classic combo, warm a slice for 20–30 seconds in the microwave and top with a scoop so it melts slightly. Suggested flavors: salted caramel, moose tracks, milk & cookies, strawberry, or classic chocolate. A dollop of whipped cream or a drizzle of caramel or hot fudge also works beautifully.