Few cookie bars are more indulgent than these Caramel Marshmallow Brownies. So ooey gooey good, they would make fantastic bases for ice cream sundaes too.
Oh these Caramel Marshmallow Brownies are so wonderfully, ooey gooey good. This is the kind of recipe that has sugar rush written all over it. I think we may actually make too many brownies at our house…well, I know Olivia does!
This is not necessarily a good thing for me because a soft, moist fudgy brownie is one of my weaknesses. Olivia wasn’t the culprit this time though.
When I came downstairs the other day, Spouse had found a huge bar of dark chocolate in the pantry cupboard and was melting it to make brownies.
I had been cutting carbs all week but when I saw that melting pot of chocolate, I knew it was just as well to go big or go home. If you’re going to satisfy that carb craving sweet tooth, I say make sure you do it in one fell swoop.
It’s better to be completely satisfied with an indulgent little something than to keep going back for more, I always say. With a topping of lightly toasted mini marshmallows and a drizzle of melted soft caramel candies, these brownies definitely satisfied that carb craving!
I’m back on the wagon now but there are a few left in the freezer for the next time I fall off. Must remember to hide those from the kids.
One thing I will note from the beginning is the need to make these in advance and freeze them. The marshmallows on top make them difficult to cut otherwise. Next time I plan to use these as the base for some ice cream sundaes; you may not have to freeze them in that case.
The ooey gooey factor might be accentuated by a rather rustic appearance.
Like this Brownie recipe?
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- 3/4 cup all purpose flour
- 2 tbsp good quality cocoa
- 1/4 tsp salt
- 1/2 cup butter
- 5 squares oz unsweetened chocolate or high cocoa content chocolate (over 70% cocoa)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup semisweet chocolate chips optional
- 1/2 pound bag miniature marshmallows
- 6 ounces Kraft Caramel candy or similar soft caramels
- 2 tbsp milk
Sift together flour, cocoa and salt.
Melt together butter and unsweetened chocolate over low heat. Remove from heat and cool to lukewarm.
Add eggs,vanilla and sugars. Stir very well until sugars are dissolved.
Gently fold in dry ingredients (and chocolate chips if you are using them)
Pour batter into a 9 inch square baking pan that has been lightly greased and lined with parchment paper.
Bake for about a half hour at 350 degrees F or until the surface of the center of the brownies appears dry and firm. The toothpick test will not work for this recipe but it will tell you if the middle is still liquid. Do not over bake these brownies or they will be dry rather than moist and chewy.
As soon as they come out of the oven, sprinkle the top of the brownies evenly with the miniature marshmallows.
Turn your broiler on low, place the brownies on the center rack or a little lower, and lightly toast the marshmallows. Watch them carefully.
Remove the brownies from the oven and allow to cool completely in the pan.
In a small saucepan over medium low heat, melt together the caramel candies and milk until smooth. You want this just at the melting point for the candies. Don't over heat it or the caramel will harden.
Drizzle the melted caramel evenly over the marshmallow layer.
It is best to at least freeze these cookie bars to harden the marshmallow layer on top. This makes them much, much easier to cut but you will still need to clean your knife often as you cut out the cookie bars. Using the parchment paper to lift the entire batch of cookie bars out of the pan and onto a cutting board is also very helpful.
These freeze very well in airtight plastic containers.
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