- Cooking Time: 20-24
- Servings: 30
- Preparation Time: 20
- 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
- CARAMEL DRIZZLE:
- 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.
NotesDark chewy, fudgy brownies loaded with brown sugar, pecans, chocolate chips and snickers bars, topped with marshmallow and caramel drizzle!
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