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Hot Mess Brownies

Double fudge brownies topped with caramel sauce, marshmallow fluff, and chocolate ganache.

Course Dessert
Cuisine American
Keyword Baking, Brownies
Prep Time 40 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings 12 brownies
Author Katie

Ingredients

Fudge Brownies

  • 1 cup (or 2 sticks) unsalted butter
  • 1 1/2 cups dark cocoa powder
  • 4 cups granulated sugar
  • 4 whole eggs
  • 2 cups all-purpose flour
  • 1 cup mini semi-sweet chocolate chips
  • 1/2 cup caramel sauce, store-bought

Chocolate Ganache

  • 6 ounces (or 2/3 cup) mini semi-sweet chocolate chips
  • 3 ounces (or 1/3 cup) heavy cream

Marshmallow Fluff

  • 2 cups mini marshmallows, packed
  • 1 teaspoon light corn syrup

Instructions

Fudge Brownies

  1. Preheat oven to 350 °F and prepare a 9x13 inch pan with aluminum foil and non-stick cooking spray. Set aside.

  2. In a large mixing bowl, combine the butter and cocoa powder and melt in the microwave for 1 minute.

  3. Add granulated sugar and whole eggs. Mix until incorporated with a rubber spatula.

  4. Add all-purpose flour and mini chocolate chips. Mix until incorporated.

  5. Spread brownie mixture into prepared pan and bake for 28-30 minutes or until the brownies have a matte finish on top.

  6. Remove pan from the oven and let cool for 10 minutes. Pour the caramel sauce over the hot brownies and use an offset spatula to spread thin.

Chocolate Ganache

  1. In a medium bowl, add semi-sweet chocolate chips. Set aside.

  2. In a microwavable bowl, heat heavy cream for 1 minute or until simmering. Pour hot, heavy cream over chocolate chips. Mix until incorporated and fully melted.

  3. Set aside to cool and occasionally stir to prevent a crust from forming for 10 minutes.

Marshmallow Fluff

  1. In a medium bowl over a double boiler, melt mini marshmallows and light corn syrup. Mix with a rubber spatula until the mixture is fully melted.

  2. Remove from heat and spread marshmallow over the caramel on top of the brownies in pan.

Assemble

  1. Spread chocolate ganache over marshmallow fluff and caramel on brownies.

  2. Use an offset spatula to create a marble pattern on top of the brownies.

  3. Place pan into the refrigerator for 2 hours to fully cool and set the brownies.

  4. After brownies are cold, then remove brownies from pan and peel off foil. Use a sharp knife to cut the brownies into 12 pieces.

Recipe Notes

  • Store brownies in airtight containers for up to one week or freeze for one month. 
  • To prevent brownies from sticking together, separate with wax paper or place each brownie in cupcake paper liners.