Fudgy homemade brownies topped with a gooey marshmallow creme topping and then generously drizzled with a sweet ‘n’ salty caramel pecan sauce. — These colossal brownies are out-of-this-world amazing!
Happiness is a huge brownie smothered in marshmallows and caramel sauce.
I’m kind of at a loss for words today…..Not really a surprise. I’m still kind of in awe of these brownies.
Can you really even call them brownies? They’re more like brownies x1000. — Seriously, guys, I’ve made a lot of brownies in my life but I think that this is my best brownie creation yet.
When you combine brownies, marshmallows, and salted caramel together, you really can never go wrong.
So a few weeks ago, Diamond Nuts sent me a boxful of nutty goodies and gave me the challenge of creating a “nutty” dessert for them.
Well, I LOVE using Diamond Nuts in nearly all my baking so nobody had to twist my arm. I accepted the challenge and got right to work in the kitchen.
I wanted to create a really different and unique kind of dessert that was totally decadent, and incorporated nuts somehow.
The idea for a brownie topped with a homemade marshmallow creme and then drizzled with a caramel pecan sauce just sort of popped into my head one day, and I just could not stop thinking about it.
Thus, the best brownies in the world were born.
These brownies are soft….fudgy…ooey-gooey…chocolate-y…caramel-y….nutty….Seriously can life get any better than this??
The brownie base is moist and fudgy, the marshmallow topping is soft and gooey, and the salted caramel pecan sauce…Ooh….it just completes these perfect brownies. Be still my racing heart.
Now, don’t be scared away from these brownies just because of the seemingly overwhelming ingredient list. —- I promise that these brownies are VERY simple to make. And by simple, I don’t mean opening a box of brownie mix or using jarred marshmallow creme and jarred caramel sauce.
Nope. Today we’re ‘doin it all from scratch. And it’s worth it, trust me.
So basically all you have to do first is make your brownie base. (we’re going to be using the same recipe I used for these brownies) Then, let the brownies cool completely while you whip up your marshmallow creme (using the same filling for my oatmeal creme pie recipe!)
Once the marshmallow creme is made it is essential that you spread it over your cooled brownies immediately, because it firms up in a matter of seconds. Don’t worry if it’s not spread perfectly, because the final step to these brownies will fix that.
The finishing touch to these brownies is a very simple caramel sauce with toasted pecans. To toast your pecans, lay them in a single layer on a baking sheet and roast at 375° 7-9 minutes or until fragrant and golden. Then add them to your salted caramel sauce and gently spread over the marshmallow-topped brownies.
When you drizzle the caramel-pecan sauce over the marshmallow, it all will kind of melt together and become soft and gooey. Within about an hour, the brownies will be set. —- Then you have my full permission to faceplant into this brownie goodness.
I personally love to devour these brownies when the marshmallow and the caramel are all warm and gooey. It’s the BEST. Yes, it makes a mess all over your face and possibly even your new shirt but it’s worth it.
Get your napkins ready. You’re gonna need ’em.
These brownies are nuts. And I’m kind of going NUTS over them. Pun intended.
Just lookit that gooey marshmallow waterfall…Oh marshmallows, brownies, and caramel, how much do I love thee? Let me count the ways… Drooooool…
That pretty much sums it up.
Now, who wants to come help me out with my leftovers? Ha-ha. Hilarious. — These brownies were demolished ages ago…
These brownies are insane, guys. And I insist that you give them a try. You won’t regret it.
Save some for me though. My last batch disappeared within hours and I’m already craving them again. 🙁
- 3/4 cup white whole wheat flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 cup coconut sugar (or brown sugar)
- 2 teaspoons vanilla extract
- MARSHMALLOW CREME:
- 1/4 cup water, divided
- 2 teaspoons unflavored gelatin
- 1/4 cup honey
- pinch salt
- 1/2 teaspoon vanilla extract
- SALTED CARAMEL PECAN SAUCE:
- 1/4 cup butter, softened
- 1/4 cup honey
- 1/4 teaspoon salt
- 3/4 cup chopped pecans, toasted
- Prepare the brownies: Preheat oven to 350F and lightly grease a 9x13 baking pan. Set aside.
- In a medium bowl, whisk flour, cocoa, and salt until combined. In a separate medium bowl, whisk room temperature eggs, oil, coconut sugar, and vanilla until smooth. Gently fold flour mixture into liquid mixture until just combined (batter will be quite thick)
- Spread batter into prepared pan and smooth top. Bake at 350F 18 to 20 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely on a wire cooling rack.
- Prepare the marshmallow creme: Place 2 tablespoons water in a stand mixer, fitted with a whip attachment. Dissolve gelatin in water and set aside.
- In a small saucepan, combine remaining water, honey, and salt. Cook mixture over medium heat, stirring occasionally until liquid registers 245F degrees. Slowly drizzle hot liquid mixture into the gelatin-water. Add vanilla extract and beat mixture on high speed 4-5 minutes or until marshmallow creme reaches stiff peak consistency. (tips should stand straight up)
- Immediately spread marshmallow creme over cooled brownies and set aside.
- Prepare the salted caramel pecan sauce: Place butter and honey in a small saucepan. Bring to a boil over medium-high heat, stirring constantly until mixture is a golden brown and thickened. Remove from heat and stir in salt and toasted pecans.
- Spread caramel sauce over marshmallow-topped brownies and allow brownies to set 1 hour before cutting into squares and serving.
This was a sponsored post, however all opinions are 100% my own.
Try my other chocolate-y delights next!