Half red velvet, half chocolate chip cookie, these red velvet brookies are the ultimate treat! Crisp on the edges, chewy on the inside and perfect for nearly any occasion!

What are brookies?

If you’ve never heard of these fudgy, decadent bars, you’re missing out! A brookie is a mashup of half brownie, half chocolate chip cookie. Brookies come in the form of cookies, cookie bars, and cookie cakes. They’re rich, easy to make, and the perfect treat to satisfy a sweet tooth in no time!

Why you’ll love this recipe:

Brookies are one of my favorites because they combine two of the best treats ever, brownies and cookies! Now if you know anything about me, you know I love a twist on a classic, so I’ve turned the classic brookie into a red velvet version! Even better, there’s a shortcut in here that starts with a boxed cake mix!

Ingredients you’ll need:

For the red velvet batter:

Red velvet boxed cake mix
Vegetable oil
Eggs

For the chocolate chip cookie dough:

Softened butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda Semi-sweet chocolate chips or chunks

Now I may be bending the rules a little here by using a boxed red velvet cake mix but it’s the perfect time saving shortcut for these brookies, and I don’t know anyone who doesn’t like an easy baking recipe!

How to make the best red velvet brookies:

Preheat your oven to 350 degrees F and grease a 9×13 pan. Set aside!
Make the red velvet batter: Combine red velvet cake mix with oil and eggs. That’s it! Set aside while you work on the cookie dough.
Make the cookie dough: In a large mixing bowl, combine softened butter, granulated sugar, brown sugar, eggs, and vanilla extract. Once smooth, fold in flour and baking soda to form a batter. Lastly, fold in the chocolate.
Assemble: In your greased 9×13 pan, sporadically place the red velvet batter and cookie dough to create one even layer. Bake for 45-50 minutes or until the surface is fully set.
Cool and slice: Let the brookies cool fully in the pan, then slice into 16 squares and enjoy!

Red velvet brookies are great for potlucks, bake sales, and really any occasion but I must admit that I love them a little extra around Valentine’s Day! Red velvet is a quintessential Valentine’s Day dessert and the way the red color pops in these brookies screams holiday to me!

My top tips:

When assembling the brookie, try to distribute the red velvet batter and cookie dough sporadically. The more you alternate between the two, the better! This way, you’ll get some red velvet and some cookie in each bite!
Since this is a big pan of cookie, it may take longer to bake in your oven than what’s directed. You’ll want the brookies to be fully set on the surface or else the interior will be underdone. If the top is getting too dark but the center is underdone, tent the pan with foil to prevent the top from burning while the center finishes baking.
Let the brookies cool completely before slicing and serving! The residual heat from the pan will continue cooking the brookies as they cool. This helps to ensure the center is fully set.
Feel free to serve these brookies with a scoop of vanilla ice cream or cold glass of milk! If we’re being honest, I find myself eating these straight out of the pan but hey- if you have more self-control than me, go for it!

Looking for more cookie bar recipes? Try these out!

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