Red Velvet Brownies with Marshmallow Cream Cheese Frosting
User Reviews
5.0
12 reviews
Excellent
Red Velvet Brownies with Marshmallow Cream Cheese Frosting
Report
Rich and flavorful red velvet brownies are slathered in an ultra creamy marshmallow and cream cheese frosting, then decorated with holiday sprinkles!
Share:
Ingredients
BROWNIES
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter (2 sticks)
- 1 cup water
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- 1/2 cup buttermilk
- 1 1/2 tsp vanilla extract
- 2 Tbsp Red food coloring (I used 2 - 0.5oz bottles)
FROSTING
- 1/2 cup softened unsalted butter
- 8 oz softened cream cheese
- 1/2 tsp vanilla extract or vanilla bean paste
- 13 oz jar of marshmallow creme sometimes called marshmallow fluff
- 1 1/2 - 2 cups powdered sugar sifted
- 1/4 tsp salt
- assorted holiday sprinkles/decorations
Instructions
BROWNIES
- Preheat oven to 350 degrees and spray a 13x9" baking pan with non-stick baking spray. In the bowl of a stand mixer, combine flour, sugar, baking soda and salt. Whisk to combine.
- To a medium sized saucepan, add butter and water. Heat over MED heat until butter is melted into the water. Add cocoa powder and whisk to combine. Bring to a boil while stirring very often, then remove from heat and let cool slightly.
- Add melted cocoa mixture to the flour mixture and beat on MED speed until combined.Add eggs, buttermilk, vanilla and red food coloring and beat an additional minute or until just combined.
- At this point the batter will be thin. Transfer batter to prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with very few moist crumbs on it.
- Cool completely on a wire rack.
FROSTING
- To the bowl of a stand mixer, add softened butter, salt, and cream cheese and beat until light and fluffy. Add vanilla and beat 20 seconds.
- Add powdered sugar and beat until incorporated. Slow beat in marshmallow creme.
- Spread frosting over cooled brownies in the pan, sprinkle with desired sprinkles/decorations and serve.
- Keep refrigerated for up to 3-4 days.
Notes
- Recipe adapted from Better Homes and Gardens
- Handmixer can be used instead of a stand mixer
Nutrition Information
Show Details
Calories
591kcal
(30%)
Carbohydrates
78g
(26%)
Protein
5g
(10%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Cholesterol
110mg
(37%)
Sodium
288mg
(12%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
53g
(106%)
Vitamin A
1020IU
(20%)
Calcium
47mg
(5%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 78g | 26% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 110mg | 37% |
| Sodium | 288mg | 12% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 1020IU | 20% |
| Calcium | 47mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Pesto, Roasted Red Pepper, and Cheese Crescent Rolls
American, International, Canadian, Vegetarian
0.0
(0 reviews)
Chocolate Peanut Butter Cake (with Caramel Peanut Butter Nougat Filling and Chocolate French Buttercream Frosting)
European, American, Canadian
4.7
(9 reviews)
