Double fudge brownies topped with caramel sauce, marshmallow fluff, and chocolate ganache.
Preheat oven to 350 °F and prepare a 9x13 inch pan with aluminum foil and non-stick cooking spray. Set aside.
In a large mixing bowl, combine the butter and cocoa powder and melt in the microwave for 1 minute.
Add granulated sugar and whole eggs. Mix until incorporated with a rubber spatula.
Add all-purpose flour and mini chocolate chips. Mix until incorporated.
Spread brownie mixture into prepared pan and bake for 28-30 minutes or until the brownies have a matte finish on top.
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.
In a medium bowl, add semi-sweet chocolate chips. Set aside.
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.
Set aside to cool and occasionally stir to prevent a crust from forming for 10 minutes.
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.
Remove from heat and spread marshmallow over the caramel on top of the brownies in pan.
Spread chocolate ganache over marshmallow fluff and caramel on brownies.
Use an offset spatula to create a marble pattern on top of the brownies.
Place pan into the refrigerator for 2 hours to fully cool and set the brownies.
After brownies are cold, then remove brownies from pan and peel off foil. Use a sharp knife to cut the brownies into 12 pieces.