Red velvet Valentine brookies

Ingredients

• For the brownie: 225 g unsalted butter, melted (1 cup)
• 1 1/2 cups brown sugar
• 1 cup powdered sugar
• 3 eggs
• 90 g dark chocolate, melted (1/2 cup)
• 50 g cocoa powder (1/2 cup)
• 2 tbsp red gel food coloring
• 80 g all-purpose flour (1/3 cup + 1 tbsp)
• 1 tbsp oil
• 1 tbsp vanilla
• Pinch of salt
• 100 g chocolate chunks
• For the cookie dough: 115 g butter, melted (1/2 cup)
• 150 g brown sugar (3/4 cup)
• 1 egg
• 1 tsp vanilla
• 190 g all-purpose flour (1 1/2 cups)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 135 g chocolate chips (3/4 cup)

Instructions

1. Whisk the hot melted butter with the cocoa and melted chocolate, then stir in the oil.
2. Beat the brown sugar with the eggs for 5 minutes, until dissolved and glossy. Add the powdered sugar and mix just until combined.
3. Add the coloring, vanilla, salt and flour, mixing only until incorporated, then fold in the chocolate chunks.
4. For the cookie dough, cream the melted butter with the brown sugar, beat in the egg and vanilla, then the flour, baking soda and salt, and finally the chips.
5. Spread the red brownie batter in a lined pan and drop the cookie dough over it in generous mounds.
6. Bake at 165–170°C (330–340°F) for 28–30 minutes — edges set, center still wobbling slightly. Cool 2–3 hours before cutting.