Ingredients
Method
- In a medium saucepan over medium heat, combine the sweetened condensed milk, 2 tbsp salted butter, 1/2 cup brown sugar and 1/4 cup corn syrup. Heat while stirring constantly until the mixture reaches 225°F (softball stage).
- Remove the caramel mixture from heat and stir in the 3 large marshmallows until smooth. Set aside.
- Preheat your oven to 350°F. Line an 8x8 inch pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the 3/4 cup melted salted butter, 1 cup brown sugar, 1/4 cup granulated sugar, 3 large eggs and 1/2 tbsp vanilla extract until combined.
- Fold in the flour, cocoa powder, cornstarch and salt until just combined. Do not overmix.
- Spread 2/3 of the brownie batter onto the bottom of the prepared pan.
- Pour and spread the prepared caramel evenly over the brownie batter.
- Dollop the remaining brownie batter on top of the caramel. Use a toothpick or skewer to gently swirl the brownie batter into the caramel layer.
Video
Notes
- Ensure your caramel reaches the softball stage (225°F) for the right consistency. Too low and it will be runny; too high and it will be hard.
- Don't overmix the brownie batter after adding the dry ingredients to ensure a tender crumb.
- For easy removal and cleanup, use parchment paper with an overhang.
- If the caramel hardens too much before spreading, gently warm it for a few seconds. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the brownie batter after adding the dry ingredients to ensure a tender crumb.
- For easy removal and cleanup, use parchment paper with an overhang.
- If the caramel hardens too much before spreading, gently warm it for a few seconds. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.