Red Velvet Brookies
Broma Bakery recipe - American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 2+1/2 cup all purpose flour (I used King Arthur Unbleached AP Flour)
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp kosher salt
- 1 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 4 tbsp red food coloring
- 1 tbsp vanilla extract
- 2 cup white chocolate chips (I used Ghirardelli)
Instructions
- 1
Line a large baking sheet with a silicon mat or parchment paper. Set aside.
- 2
In a medium bowl, mix together the flour, cocoa, baking soda, powder, and salt. Set aside.
- 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
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
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!