Red Velvet Brookies

Red Velvet Brookies

from bromabakery.com
12 servings

Ingredients

  • 2 ½ cupsall purpose flour (i used king arthur unbleached ap flour)
  • ¾ cupcocoa powder
  • 1 teaspoonbaking powder
  • ¼ teaspoonbaking soda
  • 2 teaspoonskosher salt
  • 1 cupunsalted butter, room temperature
  • 1 cuppacked light brown sugar
  • ½ cupgranulated sugar
  • 2eggs
  • 4 tablespoonsred food coloring
  • 1 tablespoonvanilla extract
  • 2 cupswhite chocolate chips (i used ghirardelli)

Directions

  1. 1

    Line a large baking sheet with a silicon mat or parchment paper. Set aside.

  2. 2

    In a medium bowl, mix together the flour, cocoa, baking soda, powder, and salt. Set aside.

  3. 3

    In a standing mixer fitted with a paddle attachment, cream the butter and sugars for 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs, red food coloring, and vanilla. Gradually add in the flour mixture, beating until a little flour remains. Fold in the white chocolate chips with a rubber spatula.

  4. 4

    Divide the dough into 12 even pieces. Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2 inches apart. Refrigerate for at least 2 hours but up to 12 hours before baking.

  5. 5

    Preheat oven to 375°F. Bake cookies for 17 minutes, until the brookies are soft to the touch*. When in doubt, take your brookies out early, as they will continue to cook as they cool. I can’t stress this enough! Cool on a wire rack, then serve!