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Marshmallow-Topped Brownies With Salted Caramel Pecan Sauce

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!
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 1 dozen brownies


  • 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
  • 1/4 cup water divided
  • 2 teaspoons unflavored gelatin
  • 1/4 cup honey
  • pinch salt
  • 1/2 teaspoon vanilla extract
  • 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.


Store brownies in an airtight container at room temperature up to 2 days.