Coffee fiends: Go with 1 Tbsp. espresso powder. Be advised—these are sticky! Avoid them if you wear braces.

Recipe by Southern Living August 2009

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Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
bake:
44 mins
cool:
1 hr
total:
3 hrs 24 mins
Yield:
Makes 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

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  • Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt. Stir miniature marshmallows, caramel bits, and instant espresso into batter.

  • Pour mixture into prepared pan.

  • Bake at 350° for 44 to 46 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

  • *12 caramels, quartered, may be substituted.

  • Note: Be sure to insert wooden pick into brownie, not marshmallow, when testing for doneness. (Marshmallows will rise to the top when baking.) We tested with Kraft Caramel Bits.

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