Red Velvet Brookies (Cookie + Brownie)

Mix brown sugar and white sugar with the melted butter until combined. Add the egg and vanilla extract. Stir in flour, baking powder, and salt just until incorporated, then fold in the chocolate chips. While you make the brownie batter, let the cookie dough chill in the fridge so it firms up and can be shaped more easily later.

Pour the hot melted butter over the chocolate chips and stir until smooth. Add sugar, eggs, and vanilla extract, then beat with a hand mixer for 5-10 minutes until glossy.

The mixture will turn lighter and glossier. Rub a little between your fingers, if you don’t feel any sugar granules, it’s ready. Fully dissolved sugar is what creates the classic crinkle top.

Fold in cocoa powder, flour, salt, food coloring and vinegar gently.

Line a 23 × 23 cm (9×9 inch) pan with parchment paper. Spread half of the brownie batter into the pan. Drop half of the cookie dough on top in chunks. Cover with the remaining brownie batter, then add the rest of the cookie dough loosely on top.

Bake at 175–177°C (top & bottom heat) for 40–50 minutes. The center should be slightly fudgy, moist crumbs on a toothpick are perfect.

Let the brookies cool completely in the pan before slicing. For extra clean cuts, chill briefly after cooling.