Red, White, and Blue Layered Brownie

Line a 9-inch square pan with parchment paper and preheat the oven to 350.

Cream together the butter and sugar.

Add the eggs, egg yolk, food coloring, vinegar and vanilla and mix together. Be careful not to overmix.

Add the flour, salt and the cocoa powder and whisk together gently until completely combined.

Gently fold in white chocolate chips, if using.

Pour the brownie batter into the prepared pan and bake for 20 – 25 minutes or until a skewer comes out with just moist crumbs on it.

Remove from the oven and let cool before moving on to the fudge.

Melt butter in a heavy saucepan over medium heat. Add the milk and the sugar.

Bring to a boil, stirring constantly and boil for 4-5 minutes. It’s strongly suggested that you use a candy thermometer to see if the mixture is 235 F/113 C which is the temp for “soft-ball” stage.

Once the mixture is at soft-ball stage, add the marshmallow cream, vanilla and the white chocolate chips. Stir until the morsels are melted and everything is well incorporated. Then fold in the crushed oreos.

Spread it in on top of the cooled brownies and let set for 1 hour.

Combine all glaze ingredients into a small bowl. Mix to combine adding enough heavy cream for your desired consistency. Spread on top of the set fudge and enjoy!