Monday, March 31, 2014

Caramel Marshmallow Brownies



I'm going to be honest.  I don't have much luck with brownies.  If I don't stick to my standard brownie recipe all hell breaks loose.  They don't bake through, they fall apart when I cut them or they are too dry and cake-like.  All of these things make me very hesitant to try a new recipe, play with my current recipe or ever declare I am bringing brownies to any event.

Ever.

This Saturday, I must have been feeling extremely optimistic because I decided to make brownies for a small soiree we hosted.  Not only did I make brownies, I added caramel.  And marshmallows. 

They were the best freakin' brownies I've ever tasted.  I promise.  Even better?  They are uber easy.  I'm not going to send you out for anything other than brownie mix, mini-marshmallows, milk chocolate chips and caramel bits.

That's it.

I used Caramel Baking Bits from Kraft, and they worked perfectly.  I'm sure any melted/baking caramel will work, I just happened to have success with the Kraft variety.  I actually got the idea for these brownies off the back of the package, and then created something a little more my style.
 
Ingredients:

Brownie Mix, prepared
Caramel bits
1 cup mini marshmallows 
1 cup milk chocolate chips
Directions:

Preheat oven to 350 and prepare 9x13 baking dish by lining with aluminum foil.  Make sure the foil goes over the edges and completely lines the pan.  Grease well.  

Prepare brownie mix as directed on package (if you have the option of two or three eggs, use two.  You are looking for "fudge-y" brownies.) Pour 1/2 of brownie mix into pan and bake for 18-20 minutes, until top is JUST firm to touch.  Bottom should still be raw.

Remove from oven and melt caramel in microwave.  Pour over top of brownie and spread gently with spatula.  Sprinkle milk chocolate chips and mini-marshmallows over top (if desired).  Top with remaining brownie mix.

Bake another 18-20 minutes, until toothpick inserted into center comes out clean.  Remember you will have melted chocolate from the chips, it's brownie batter you don't want to see on that toothpick.

Let brownies cool in pan for 20-30 minutes, then gently lift the tinfoil and allow to cool another 20 minutes.  USE A PLASTIC KNIFE TO CUT THE BROWNIES - it works.  Cut them while they are still warm, cool completely before packaging, wrapping or stacking.

Enjoy!


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