Name: Gooey Caramel Marshmallow Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 cup granulated sugar (Adjust to taste); 0.5 cup unsweetened cocoa powder (Sifted); 1 cup all-purpose flour; 1 cup unsalted butter (Melted); 4 large eggs (Room temperature); 1 cup semi-sweet chocolate chips; 1 cup caramel sauce (For drizzling); 2 cup mini marshmallows (For topping)

Alright, friends, pull up a wobbly kitchen stool, ignore that pile of dishes in the sink, and let’s talk about something truly spectacular: Gooey Caramel Marshmallow Brownies. This isn’t just *a* brownie recipe; it’s *the* brownie recipe that will make you question every other dessert you’ve ever loved. We’re talking rich, fudgy brownie, swirled with luscious, buttery caramel, and then topped with a pillowy cloud of perfectly toasted marshmallows. It’s basically a campfire s’more met a decadent brownie and decided to get married and have delicious, delicious babies. You need these in your life because they’re a hug in dessert form, a sticky, sweet escape from adulting, and honestly, way easier to make than they look. Plus, who doesn’t need an excuse to eat melted marshmallows?

My husband, bless his perpetually hungry heart, has a sixth sense for fresh-baked goods. I swear the oven door hasn’t even fully clicked shut before he’s hovering, sniffing the air like a very large, slightly less furry bloodhound. With these Gooey Caramel Marshmallow Brownies, it was next level. I had just pulled them from the oven, the marshmallows still perfectly golden and squishy, and I turned my back for literally thirty seconds to grab a cooling rack. When I turned back, there he was, already trying to extract a corner piece with a spatula that was clearly too small, caramel oozing everywhere, looking like a guilty toddler caught with chocolate all over his face. He burned his tongue, naturally, but he didn’t even flinch. Just blew on it dramatically and went back in for more. The kids, meanwhile, just stood there with wide, mesmerized eyes, like they’d just witnessed a magic trick, silently planning their own attack strategies. Honestly, if a recipe doesn’t create some level of immediate, primal chaos in my kitchen, is it even worth making?

🧡

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Why You’ll Love This Gooey Caramel Marshmallow Brownies

* Let’s be real, you had us at “gooey” and “caramel.” It’s basically the culinary equivalent of wearing sweatpants after 5 PM – pure, unadulterated comfort.
* They’re a choose-your-own-adventure of textures: fudgy brownie, chewy caramel, and fluffy, crispy-on-top marshmallow. Your mouth won’t know what hit it, in the best possible way.
* Impressive AF, but secretly simple. Your friends will think you’re a baking wizard, and you can just smirk knowingly, clutching your secret recipe close.
* Perfect for when you’re pretending to share, but secretly just want a legitimate excuse to eat a giant square (or three) of pure happiness. No judgment here.

Time-Saving Hacks

– Don’t even *think* about making caramel from scratch unless you’re feeling particularly ambitious (or masochistic). Grab a jar of good-quality store-bought caramel sauce. Your sanity will thank you.
– Line your pan with parchment paper, leaving an overhang on the sides. Not only does it make getting the brownies out a breeze, but you can just lift the whole thing onto a cutting board, saving your pretty serving dish from becoming a sticky, scraped-up crime scene.
– Use pre-made brownie mix. Yes, I said it. Doctor it up with a splash of coffee or extra vanilla, and nobody will ever know. We’re aiming for delicious, not domestic goddess perfection.

Kitchen Confessions

– The first time I tried to torch the marshmallows with a kitchen torch (because fancy!), I got a little overzealous and basically created a small, sugar-fueled bonfire in my oven. The smoke detector was not impressed, and neither was my husband who had to evacuate our very confused cat.
– My youngest once tried to “help” by adding extra marshmallows *before* the caramel layer, creating a bizarre, marshmallow-infused brownie batter that cooked into a strange, chewy, not-quite-right slab. We still ate it, mostly out of spite.
– I totally, absolutely, unequivocally skip waiting for them to fully cool before cutting. Who has that kind of self-control? Expect beautifully messy, artfully imperfect squares with sticky caramel strands everywhere. It’s part of the charm, okay?

What to Serve It With

A giant scoop of vanilla bean ice cream to cut through the richness, or honestly, just a tall glass of cold milk. If you’re feeling extra fancy (and brave), a shot of espresso on the side is divine.

✔Tips & Mistakes

Don’t overbake the brownies – they should still be a little fudgy in the center. The caramel will set as it cools, and the marshmallows will toast quickly. Keep an eye on them! If your marshmallows are browning too fast, you can tent loosely with foil for the last few minutes. Trying to cut them warm is a sticky nightmare, but also supremely delicious. You do you.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. You could totally use different types of marshmallows (mini ones for more even coverage!) or even swirl in some chopped nuts with the caramel for extra crunch. If you’re not a caramel person (gasp!), a swirl of peanut butter or a thick layer of ganache would also be killer.

Frequently Asked Questions

How do I get the perfect gooey texture without them being raw?

The key is to underbake them slightly. When a toothpick inserted into the center comes out with moist crumbs, but not wet batter, they are ready. Remember, the brownies will continue to set as they cool, so pulling them out a little early ensures that signature gooey center.

My marshmallows keep burning before they get golden. What am I doing wrong?

Marshmallows can go from perfectly toasted to burnt very quickly! Ensure your oven rack is in the middle position and keep a close eye on them during the final few minutes of baking, or use the broiler for just 1-2 minutes, watching constantly. If using a kitchen torch, hold it a few inches away and move it in a continuous motion.

Can I make the caramel layer from scratch instead of using store-bought?

Absolutely! If you’re feeling adventurous, a homemade caramel sauce adds an extra layer of decadence. Just make sure it’s cooled slightly but still pourable before swirling it into the brownie batter. This prevents it from sinking straight to the bottom.

How do I cut these brownies cleanly with all the sticky layers?

Patience is your best friend here! Allow the Gooey Caramel Marshmallow Brownies to cool completely, and ideally chill them in the fridge for at least an hour. Use a sharp, warm knife (run it under hot water and wipe dry between cuts) to get cleaner slices.

Can these brownies be made ahead of time?

Yes, you can definitely make them a day or two in advance. Store them covered in the refrigerator. For the best gooey texture, let them come closer to room temperature before serving, or give them a quick zap in the microwave for a few seconds.

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