Marshmallow Caramel Pecan Brownies

These fudgy caramel pecan brownies feature gooey broiled marshmallows and a sweet and salty caramel pecan sauce drizzled on top.

Let’s talk about your new favorite brownies! Heck, everyone’s new favorite.

Caramel and brownies are obviously two peas in a pod, but what happens when we throw marshmallows and toasty pecans into the mix?

Spoiler: very good things. You may never make another brownie again as long as you live.

These brownies may look complex with the three different components, but they really couldn’t be more easy to make! We start with the standard brownie base I use for all my brownie recipes and from there it’s just mini marshmallows and a quick homemade caramel sauce on top.

Trust me, it’s a dangerous thing that these brownies are so simple to make. Self-control ain’t no thing here.

These Brownies feature…

• A soft and fudgy brownie base
• Gooey marshmallows broiled on brownies
• A sweet and salty caramel pecan sauce drizzled on top
• Minutes to make and an impressive dessert for any occasion

Making the Brownies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Bittersweet chocolate chips
• Eggs
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Cocoa powder
• Kosher salt
• Mini marshmallows
• Heavy whipping cream
• Pecans

Tips for Perfect Brownies

1. Melt butter and chocolate in microwave – stir at 30 second intervals until chocolate is smooth and melted.
2. Allow chocolate to cool before adding to other ingredients – letting the chocolate mixture cool first will prevent the eggs from potentially scrambling.
3. Gently fold batter – overmixing will lead to dry and tough brownies so use a gentle hand when folding batter.
4. Don’t overbake brownies – bake brownies until a toothpick comes out with moist crumbs sticking to it.
5. Broil marshmallows on top of brownies – do not, I repeat, do NOT walk away from your brownies during this step. It only takes a few seconds for marshmallows to go from perfect to burnt.
6. Toast nuts before adding to caramel – this will give the pecans a lovely crunch. Toss them around in a nonstick pan over medium heat until fragrant to quickly toast them.
7. Allow brownies to cool and clean knife between slices– this will make for neat cuts.

Recipe Variations

Try these ideas for a different twist on these brownies!

• Use a different nut – try walnuts or almonds in place of the pecans.
• Skip the nuts – if you’re not a fan of nuts you can easily leave them out of the caramel sauce.
• Skip the marshmallows – if you’re not a fan of marshmallows, you can easily skip them and instead drizzle caramel pecan sauce directly on brownies after baking.

Storing Brownies

Allow brownies to cool completely, then store in an airtight container at room temperature up to 4 days.

Due to the marshmallow and caramel topping, I do not recommend freezing these brownies fully assembled. However, you can freeze the brownies themselves and then top with marshmallows and caramel sauce once thawed.

Every single component of these colossal brownies just works to perfection! The rich chocolate, all that gooey marshmallow goodness, and the nutty caramel sauce is a trio of flavors to be reckoned with.

All I can say is best of luck not destroying half the pan solo.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More brownie goodness to bake up next!

• Espresso Brownies
• Peanut Butter Cheesecake Brownies
• Mini Deep Dish Brownies

This post was updated with new recipe tips and photos on 6/20/24.