This homemade brownies recipe comes with a red velvet twist! These are amazing brownies with marshmallows and chocolate on top.
I have SUCH good memories of red velvet.
My mom used to make red velvet cake from scratch all the time. And by all the time, I mean, for our birthdays. It always had pink cream cheese frosting, and if you were really lucky, she would make it in the heart shaped pan for an extra I-love-you feeling.
Nowadays, we pick our birthday cakes, and I’m just the kind of pain-in-the-you-know-what that chooses brownies over cake.
Which is exactly why a red velvet brownie is an inspired idea. I can have my red velvet and eat it too. So to speak.
And ermygerd, not just brownies but brownies with marshmallows and chocolate on top. Just for kicks.
Pin this to your Valentines board on Pinterest!
This is just one of around 50 (yes, you did read that right, FIFTY!) red velvet recipes in Deborah Harroun’s new book, Red Velvet Lovers Cookbook.
There’s a little of everything in this book. We’re talking cakes, cookies, cheesecake, waffles, crepes, breads, eclairs, and of course, brownies. I definitely need to dive in and try a few of these, but these Rockslide Brownies really caught my eye and were a great choice for my first recipe from the book.
Shall we talk pros and cons, in case you are thinking of getting the book for yourself?
Pro: Diversity. There are lots of recipes of all types, and lots of ways to get your red velvet. Want some red velvet cannoli? You can have it. More of a biscotti fan? That’s there too. Donuts? Yes. Cocoa? Yes. Waffles? Naturally.
Con: Big batches and lots of fat and sugar. The brownies made a big ol’ pan, which required a whole cup of butter and 3 cups of brown sugar. The classic cake is four humongous layers. The gooey butter cookies use a whole brick of cream cheese PLUS half a stick of butter. These are not skimpy recipes (I’ll leave it up to you whether that’s a pro or a con) and she doesn’t skimp on the ingredient list.
Pro: These recipes are heavenly. Several of them use my favorite ingredient, buttermilk. (You know about my love affair with buttermilk, right?) You’ll be the star of the summer pot luck.
Con: You’re going to need a lot of red food coloring. Since it’s red velvet, it’s not something I’ll be using every day. But for Valentines, birthdays, or special occasions, this will be a really fun one to have on hand.
Wondering how to get this book in your very own hands? Here are a couple ways…
1. Go over to Deborah’s site, check out her Red Velvet Oreo Cream Cheese Stuffed Brownies (*drool!*) and enter to win the cookbook and Kitchen Aid stand mixer. (And hurry! The giveaway ends tomorrow!)
2. Click over to Amazon and order the The Red Velvet Lover’s Cookbook for yourself.
Red Velvet Rockslide Brownies
- 1 cup butter melted
- 3 cups packed brown sugar
- 3 large eggs
- 2 tablespoons red liquid food color
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 tablespoon cocoa powder
- 3 cups flour
- 4 tablespoons butter
- 3 tablespoons cocoa powder
- 3 tablespoons milk
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- about half of a 10-ounce bag of mini marshmallows (3-4 cups)
- Mix the melted butter and sugar together. Add eggs, food color, and vanilla, and mix well.
- Whisk together baking soda, salt, baking powder, cocoa, and flour. Add to butter mixture and mix until combined.
- Pour 1 cup batter into a lined or greased 8x8 pan, and the remaining into a lined or greased 9x13 pan. Bake at 350F, until a toothpick inserted near the center comes out clean. About 20-23 minutes for the 8x8 pan, and 40-45 minutes for the 9x13 pan. Let cool.
- In a saucepan, make the topping by melting the butter, and adding cocoa and milk, stirring until combined and melted. Remove from heat. Add powdered sugar and vanilla, mixing until smooth.
- Cover the 9x13 pan of brownies with marshmallows, then pour chocolate mixture over the top. Cut the brownies in the 8x8 pan into ½-inch cubes. Sprinkles cubes over the top of the marshmallows and chocolate.
- Let topping cool before cutting into 20 squares. Store in an airtight container for up to 3 days.