• Cooking Time: 20-24
  • Servings: 30
  • Preparation Time: 20


Dark chewy, fudgy brownies loaded with brown sugar, pecans, chocolate chips and snickers bars, topped with marshmallow and caramel drizzle!


  • 3 sticks of unsalted butter
  • 6 oz unsweetened chocolate
  • 2 1/4 cups granulated sugar
  • 1 cup firmly packed light brown sugar
  • 6 large eggs, lightly beaten
  • 1 TBSP pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 tsp kosher salt
  • 1 cup coarsely chopped and toasted pecans
  • 1 cup semi sweet chocolate chips
  • 5 full size snickers bars (2.o7 oz each)
  • 4 cups of mini marshmallows
  • 6 oz caramel candies
  • 2 TBSP heavy cream
  • 1 tsp pure vanilla extract
  • pinch of kosher salt


  • Preheat your oven to 350°F. Spray 2 standard cupcake pans with non stick cooking spray.
  • In a small saucepan over medium heat, melt the butter and unsweetened chocolate. Stir until smooth. Transfer the chocolate mix into a bowl. Add both sugars, the eggs, and the vanilla. Stir to combine. Sift the flour and salt into the chocolate mix and stir to combine again.
  • Add the chopped nuts, chocolate chips and snickers pieces and stir to incorporate.
  • Fill each cupcake tin up halfway with the batter.
  • Bake for about 20 minutes or until the surface of the brownies has a crackled but glossy look.
  • Remove the brownies from the oven and top each one with a little less than 1/4 cup of marshmallows, just enough to cover the surface of the brownie. Bake another 4-6 minutes until the marshmallows are slightly melted and puffed up but not too brown.
  • Transfer to a wire rack and cool just enough to handle them.
  • Using a small offset spatula, remove the brownies from the tins and set on a wire rack to cool completely.
  • You can make the caramel drizzle while the brownies are cooling.
  • Place the caramels, cream, vanilla and salt into a microwavable bowl. Microwave on high, uncovered, for 1 minute.
  • Remove the bowl and stir until smooth.
  • If you need more melting time, do so in 3o second increments.
  • Stir until smooth.
  • Drizzle over your brownies and let cool completely so caramel will harden a bit.
  • Do not chill.
  • Serve immediately.
  • These may be stored, unrefrigerated in a covered container for about 3 days.
  • This recipe makes about 30 brownies.

Categories: Brownie 

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