Red Velvet Brookies
Are you looking for a fun and super flavorful dessert for Valentine’s Day? Give these Red Velvet Brookies a try! They are delicious! You can’t go wrong with red velvet and chocolate chip cookie dough.
Red Velvet Brookies are such a fun treat for Valentine’s Day combining two favorite desserts in a fun twist. A cookie and a brownie in one, creating a Brookie, the best of both worlds!
Although, it’s not quite Valentine’s day yet, but it’s that time of year when all things pink and red start popping up in all kinds of stores and online right after Christmas. Some things I think about when it comes to Valentine’s Day is chocolate, sweets, and the color red. This sweet treat ties them all together and is packed full of flavors. This dessert is deliciously comforting just like red velvet brownie and chocolate chip cookies should be.
These Brookies are perfect for the lovely holiday, but they can be made any time for sure.
This recipe features the new Bailey’s Original Irish Cream Baking Chips and adding mouth watering flavors of Bailey’s Original Irish Cream.
Be sure to enjoy these with a glass of milk. They are decadent and delicious!
Red Velvet Brookies
For the Red Velvet Brownies:
- 1 box Red Velvet Cake Mix
- 1/4 C. vegetable oil
- 1/3 C. milk
- 1 lg. egg
For the Chocolate Chip Cookies:
- 1/2 C. cold butter
- 3/8 C. brown sugar
- 3/8 C. sugar
- 1 lg. egg
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. Clabber Girl Baking Soda
- 1/2 tsp. Clabber Girl Baking Powder
- 1 1/4 C. flour
- 1 C. Bailey’s Original Irish Cream Baking Chips
For the Chocolate drizzle: (optional)
- 1/2 C. Bailey’s Original Irish Cream Baking Chips
Directions for Red Velvet Brookies
Line a 9 x 13-inch baking pan with parchment paper or grease it well and set aside.
In a large bowl, mix together the red velvet cake mix, vegetable oil, milk and egg until well blended. A smooth, thick batter forms.
Spread the batter in the parchment lined/greased baking dish. If the batter is thick and sticky, it may be helpful to spray the spoon before spreading the batter in the dish. Set aside.
Using a stand mixer, beat together the butter, sugar and brown sugar together until nicely smooth and creamy. Add in the egg and continue to mix. Add in the baking soda, baking powder, vanilla and salt; mix well. Add the flour and mix until the dough forms. Add the Bailey’s Original Irish Cream Baking Chips and mix in gently with a wooden spoon.
Drop small spoonfuls of the cookie dough on top of the brownie batter in the baking pan. Gently spread out until the brownie batter is completely covered to create the top layer.
Bake at 350° F. for 35 to 40 minutes, until lightly browned on top and a toothpick inserted in the center comes out clean.
Let cool for 15 minutes until cutting and serving. Cut into small square bars.
For extra chocolate goodness, place 1/2 cup of Bailey’s Original Irish Cream Baking Chips in a glass dish and melt in the microwave for 30 second intervals, stirring in between until melted. Using a fork, drizzle over the Brookie squares.