Red Velvet Smore's Brookie

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PREP TIME: 20 MIN

BAKE TIME: 25 MIN

TOTAL TIME: 45

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Twix loaded brownies are just epic!

Ingredients

Red Velvet Cookie

• 1/2 Cup + 2 Tbsp Packed Brown Sugar
• 2 Tbsp Sugar
• 1/2 Cup Unsalted Butter (Room Temp)
• 1 Large Egg
• 3/4 Tbsp Red Food Coloring
• 1/2 Tbsp Buttermilk
• 1 Tsp Vanilla
• 1 Cup + 2 Tbsp All Purpose Flour (spoon & leveled)
• 1/4 Cup Cocoa Powder
• 1/2 Tbsp Dark Cocoa Powder
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1/2 Cup Semisweet Chocolate Chips
• 1/3 Cup White Chocolate Chips
• 1/3 Cup Chopped Oreos
• More oreos to garnish
• Marshmallow cream like Fluff or Jetpuff marshmallow cream

Ingredients

Brownies

• 6 Tbsp Unsalted Butter
• 4oz Chopped Semisweet Chocolate
• 3/4 Cup Granulated Sugar
• 1/4 Cup Brown Sugar
• 1 1/2 Tbsp Vegetable Oil
• 2 Large Eggs
• 2 Tsp Vanilla
• 1/2 Cup All Purpose Flour
• 1/4 Cup Dutch Processed Cocoa
• 1/4 Cup Cocoa Powder
• 1/2 Tsp Salt
• 1/2 Cup Semi Sweet Chocolate Chips

Instructions

1. Please read the tips before making.
2. Begin by making the red velvet cookie dough. The cookie dough will need to set for 4-6 hours.
3. In a mixing bowl using a hand held or stand mixer beat the butter and sugars together for 2-3 minutes until light and fluffy.
4. Scrape the sides and bottom of the bowl and beating on low speed add the eggs one at a time.
5. Add the vanilla, buttermilk and food coloring and beat on medium speed until combined.
6. The batter will look curdled and thatis ok everything will come together once the dry ingredients are mixed in.
7. Add the sifted dry ingredients to the batter and mix until combined.
8. Add chocolate chips and oreo chunks and place dough on parchment paper and cover with plastic wrap and refrigerate for 4-6 hours.
9. Once your cookie dough is set make the brownie batter.
10. Preheat the oven to 350F. Prepare an 8x8 pan with non stick spray and parchment paper long enough to stick up from two sides to pull out when finished.
11. In a large bowl add butter and chopped chocolate. Melt in the microwave in 45 second increments mixing inbetween until fully melted.
12. Once the chocolate butter mixture is mixed, add sugars, eggs, vegetable oil and vanilla and mix until combined.
13. Sift your dry ingredients and add them to the wet mixture. Mix until combined but do not over mix.
14. Add chocolate chips and mix until combined.
15. Add the brownie batter evenly around the 8x8 pan.
16. Add 1/2 Cup of Marshmallow cream like jet puff or fluff evenly on the top of the brownie batter.
17. We will only be using half of the cookie dough you can freeze the rest for a month or refrigerate for 5 days and make cookies!
18. Add the cookie dough in patches on top not covering the whole top and leaving some marshmallow cream patches exposed.
19. Bake for 25-30 minutes. It will be a little jiggly in the center.
20. Allow to cool completely it will take about one hour before you can remove it from the pan.
21. Once the brookie is out of the oven add more chocolate chips and chopped oreos on top.
22. Cut brookie into 9 pieces and enjoy!

Tips:
• We will only be using half of the cookie dough we make for the brookie be prepares to store the other half of the batter to enjoy making cookies some other time.
• The cookie dough needs to be refrigerated for hours before using it for the brookie.
• Share your pics with me on social media! #sweetmelibakery