Caramel, Chocolate Chips & Marshmallow Brownies

Directions

Preheat the oven to 350℉ (180℃).

Line an 8-inch square brownie pan with a 12-inch sheet of foil, then butter the foil.

Heat a medium sauce pan under medium heat, add the butter and chocolate, stirring until smooth and shiny. Remove from the heat.

Stir in the sugar and salt, let cool for 3 to 4 minutes.

Whisk in the eggs one at a time until mix well.

Add the vanilla extract, then stir in the flour.

Transfer into the prepared pan and top with the chopped walnuts.

Bake until set and slightly springy to touch, 18 to 22 minutes.

Remove the brownie from the oven and turn off heat.

Evenly sprinkle the chocolate chips and mini marshmallows over the top, bring the pan back into oven for 3 minutes, then remove the pan from the ove, place onto a wire rack, let cool.

Add the caramels and cream in a smal saucepan over medium heat, stir often until the mixture is smooth, 3 to 4 minutes.

Drizzle the caramel and cream mixture over the brownies, then allow to cool completely.

When cool, lift out foil to remove the brownies from the pan, and place onto a cutting board.

Cut into squares, serve and enjoy!