Rockin' Red Velvet Marshmallow Brownies
By: Sheri Wetherell
Published: November 6, 2014

What’s more festive during the holiday season than a scarlet red dessert? Ovens all over will soon be ablaze, baking up treats and sweets for school and office parties, dinner fêtes, and homemade gifts. These red velvet marshmallow rockslide brownies from the Queen of Red Velvet, Deborah Harroun, are perfect for any holiday event! Giving them as gifts? Individually wrap them in cellophane baggies and tie them up with a festive ribbon!
 Marshmallow Rockslide Brownies
Courtesy of Deborah Harroun, author of Red Velvet Lover’s Cookbook and TasteandTellBlog.com and used by permission of The Harvard Common Press
 Imagine red velvet brownies topped with marshmallows and a rich chocolate frosting, then finished with more brownie chunks on top. These are definitely indulgent! 
Makes 20
 Ingredients
	For the brownies:
	3 cups all-purpose flour
	1 tablespoon natural unsweetened cocoa powder
	1½ teaspoons baking powder
	1 teaspoon table salt
	½ teaspoon baking soda
	1 cup (2 sticks) unsalted butter, melted
	3 cups packed brown sugar
	3 large eggs
	2 tablespoons red liquid food coloring
	2 teaspoons vanilla extract
	For the topping:
	4 cups miniature marshmallows
	4 tablespoons (½ stick) unsalted butter
	3 tablespoons natural unsweetened cocoa powder
	3 tablespoons milk
	2 cups confectioners’ sugar
	½ teaspoon vanilla extract
 Directions
	Step 1: To make the brownies: Preheat the oven to 350°F. Spray an 8-inch square baking dish and a 9 x 13-inch baking dish with nonstick cooking spray.
Step 2:  Whisk the flour, cocoa, baking powder, salt, and baking soda in a bowl to combine.
	Step 3:  Stir the melted butter and brown sugar in a large bowl to combine. Stir in the eggs. Stir in the red food coloring and vanilla. Stir in the dry ingredients. Pour 1 cup of the batter into the 8-inch square baking dish and the remaining batter into the 9 x 13-inch baking dish.
	Step 4:  Bake until a tester inserted in the center of the brownies comes out clean, 20 to 23 minutes for the smaller pan and 40 to 45 minutes for the larger pan. Cool completely on racks. Remove the brownies from the smaller pan and cut into ½-inch cubes. Set aside.
	Step 5:  To make the topping: Scatter the marshmallows over the top of the cooled brownies in the larger pan.
Step 6:  Heat the butter, cocoa, and milk in a medium saucepan over medium heat, stirring, until the butter is melted. Whisk in the confectioners’ sugar, and then stir in the vanilla. Pour the frosting evenly over the marshmallows. Sprinkle the reserved brownie cubes over the top.
	Step 7:  Allow the topping to cool completely before cutting the brownies into 20 pieces. Store in an airtight container for up to 3 days.