Red Velvet Brookies from Broma Bakery

Red Velvet Brookies - made dough February 24, 2024 from Broma Bakery 

2 1/2 cups all-purpose flour

3/4 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

2 teaspoons kosher salt

1 cup unsalted butter, room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

4 tablespoons red food coloring

1 tablespoon vanilla extract

2 cups white chocolate chips

1. In a medium-size bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes.
3. Add red food coloring and vanilla extract, mix to combine until color is evenly disbursed. Add eggs, one at a time, and mix until just combined.
4. Add dry ingredients in two additions, beating on low speed after each addition, until just combined and no floury streaks remain. Do not overmix. Fold in white chocolate chips, reserving a handful.
5. Divide dough into 12 equal portions, rolling into balls and flattening slightly. Cover and chill for at least 2 hours or overnight.
6. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper. Evenly space 6 cookies to a sheet and bake one sheet at a time, for 15-17 minutes or until edges are lightly set and middle no longer look raw. Remove from oven and gently press reserved white chocolate chips over tops of cookies. Let rest on baking sheet for 10 minutes before transferring to wire rack to cool completely.

I love me a good red velvet cookie and this one was a good one. It's not super rich although I'd definitely pace yourself if you make the cookies as big as I did. The white chocolate pairs perfectly with the red velvet as it offers a little sweetness to offset the richness of the cookie. Yes, you can be rich and sweet and so can cookies. 

They didn't spread that much so they stayed nice and chubby. Whenever baking with white chocolate, try to tuck most of the white chocolate chunks inside the cookies so they don't burn during baking. You can always press more white chocolate chunks on top as soon as you take the cookies out of the oven like I did with the test cookie in the first picture.

Since I was shipping these, I didn't put the white chocolate on top of the other cookies as they would just make a mess if they melted en route to a desert country.

My only issue with these is I don't think you need the full 4 tablespoons of red food color that the recipe calls for. I ended up using less than 3 tablespoons with Americolor red food gel and it still seemed like a lot. Just use enough to achieve the red velvet color you want.