TRIPLE LAYER RED VELVET BROWNIES

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This triple layered brownie takes everything you love about red velvet sandwiches them all together! It’s a lovely combination of chocolate, coffee, cream cheese and hues of red! The bottom layer of these brownies is an ultra-chewy red velvet brownie. It has hints of espresso, a subdued chocolate, mocha note and has the loveliest burgundy hue. The second layer is a red velvet chocolate cream cheese buttercream. The addition of a little cream cheese adds that touch of tang which balances the sweetness. Finally, my favorite part, the red velvet cream cheese ‘Nama’ ganache. A mix of milk and dark chocolate give the ganache the perfect amount of sweetness. Adding a nob of cream cheese is the perfect little something the ganache needs.

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Ube Marshmallow Velvet Cookies

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Ube Marshmallow Velvet Cookies

These ube marshmallow velvet cookies are a riff on my red velvet cookies. Coconutty, vanilla ube replaces the chocolate and espresso to create a cookie so fudgy and gooey. These cookies stay soft for days and keep that incredible chew. A mix of purple sweet potato powder and ube extract help this cookie achieve the purple color and soft sweet flavor profile. The marshmallow fluff swirl, adds this wonderful chewy, gooey texture to the cookie while providing visual contrast!

Swirl the marshmallow fluff into the cookies to get perfect little streaks of fluff throughout your cookie!

Toasted Marshmallow Red Velvet Cookies

  • Serving: Makes 8 cookies

Ingredients:

  • 1 stick butter (113 grams)

  • 1/2 cup dark brown sugar (100 grams)

  • 1/4 cup + 2 tablespoons cup white sugar (75 grams)

  • 2 tablespoons of bread flour* (15 grams)

  • 1 egg

  • 1 egg yolk

  • 1 teaspoon ube extract

  • 1/2 teaspoon white vinegar

  • 1 teaspoon purple gel food coloring

  • 1/2 cup + 2 tablespoons bread flour (75 grams)

  • 1/2 cup all purpose flour (60 grams)

  • 2 tablespoons purple yam powder (23 grams)

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/8 teaspoon baking powder

  • 1/3 cup marshmallow fluff

Method:

  1. First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

    • 1 stick butter (113 grams)

  2. Once butter is cooled, add dark brown sugar, white sugar into the browned butter and whisk vigorously.

    • 1/2 cup dark brown sugar (100 grams)

    • 1/4 cup + 2 tablespoons cup white sugar (75 grams)

  3. Add 2 tablespoons of bread flour to the sugar mixture. and whisk in to the mixture until it is thick and you no longer see any butter pooling to the sides.

    • 2 tablespoons of bread flour* (15 grams)

      • Note: Adding a little flour during this step helps absorb some of that melted butter and helps develop chew and some lift to your cookies.

  4. Crack one egg and one egg yolk into your sugar mixture and whisk until smooth and combined for a good minute or so.

    • 1 egg

    • 1 egg yolk

  5. Add ube extract, vinegar and purple food coloring into the sugar mixture. Whisk until fully incorporated.

    • 1 teaspoon ube extract

    • 1/2 teaspoon white vinegar

    • 1 teaspoon purple gel food coloring

  6. In a separate bowl, combine remaining bread flour, all purpose flour, purple yam flour, salt, baking soda, baking powder and whisk until incorporated.

    • 1/2 cup + 2 tablespoons bread flour (75 grams)

    • 1/2 cup all purpose flour (60 grams)

    • 2 tablespoons purple yam powder (24 grams)

    • 1/2 teaspoon salt

    • 1/2 teaspoon baking soda

    • 1/8 teaspoon baking powder

  7. Add the flour mixture over the wet mixture in mix until no dry pockets remain.

  8. Scoop the dough out into 3 tablespoon cookie dough balls onto a lined baking tray. Place the cookie dough in fridge to chill overnight.

    • Don’t skip this step, this is what lets your cookie dough develop flavor and firm up so it’s easy to scoop and give you nice thick chewy cookies.

  9. Once the dough has chilled and you are ready to bake, preheat the oven to 350 degrees and take out the chilled dough and let it come to room temperature.

  10. Place the marshmallow fluff into a plastic sandwich baggie and snip of the end. This will help dispense the fluff onto the cookie.

    • 1/3 cup marshmallow fluff

  11. Create a small indent into each cookie dough ball and squeeze a dollop (about 1/2 teaspoon) of marshmallow fluff. Roll the dough into your hand until the marshmallow fluff is swirled in and is visible.

    • Note - The more you roll the more swirly the marshmallow will be.

  12. Place 5 balls of dough on the baking tray, leaving about 2 inches or more of space between each.

  13. Place cookies in oven for about 6 minutes or just until the edges have set slightly. Pull the cookies from the oven and give the tray a smack on the counter. Place them back in the oven for another 2 minutes.

  14. Once the cookies bake for a total of 8 minutes pull them from the oven. Bang the tray once more and scoot the cookies using a cookie cutter or small sharp edged bowl larger than the cookies to push them back into shape.

  15. Once you finish scooting the cookies, let the cookies cool for a few minutes.

  16. Cookies will last in an airtight container for about 3 days at room temperature.

Notes:

  • * You can substitute the bread flour for all purpose flour if you are in a pinch and don’t have any but I highly recommend in buying some bread flour! They make your cookies divinely chewy!

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