This brings gooey to a whole different level. I sandwiched a thick layer of marshmallows with brownie batter. I cut holes in each of these square marshmallows and filled them with salted caramel sauce. I pictured this brownie being less all over and more layered. Picturing it and what actually happens with the brownie are two totally different things. The rich, gooey, chocolate goodness really makes up for the lack of layered prettiness.
With each bite, you will get a little gooey marshmallow and salted caramel. The rich color of the brownies is from the black cocoa I used. I like to mix the regular cocoa powder with black cocoa powder to get a darker chocolate.
I called these lava brownies because the marshmallows left the brownies bubbly and raised in some areas and sunken in in other areas. So, when yours turns out the same way, don’t be surprised. They’re supposed to look like that. I didn’t think to get a picture of the pan of brownies before I cut into them. I wish I had though. I often find that I have after thoughts of what I should have done. I guess this is how you improve. Learn from your mistakes.
I can’t get enough of this brownie. It’s pure decadence.
After a very busy, tiring weekend and the sugar coma I’m slipping in, I better keep this post short and sweet.
Salted Caramel Lava Brownies
salted caramel sauce
- In a saucepan, add in the sugar. Turn the heat onto medium and stir the sugar constantly. The sugar will start to melt and become clumpy. As it continues to melt, the sugar will thin out and eventually become liquid.
- When the sugar is completely melted, watch as it quickly turns to an amber color. As soon as it turns amber, dump in the butter and whisk quickly.
- Turn off the heat and add in the vanilla, salt, and heavy cream. Whisk until everything is combined and then let it cool.
- Once it thickens, pour it into a piping bag.
- Preheat oven to 350 degrees. Grease an 8x8 pan and dust with cocoa powder.
- In a double boiler, melt the butter in the bowl.
- When the butter is melted, add in the sugar and milk chocolate chips. Whisk as the chocolate melts to combine all three ingredients.
- Once everything is melted and combined, remove from the double boiler and let it cool.
- In a large bowl, sift in the flour and cocoa powders. (You don't need to use two different cocoa powders, I use the black cocoa powder to make my brownies darker.)
- Once the chocolate mixture is cooled, add in the vanilla and eggs. Whisk until incorporated.
- Pour the chocolate mixture into the bowl with the dry ingredients. Whisk until all the ingredients are combined.
- Add a thin layer of brownie batter on the bottom of the pan. Make sure the batter reaches all the sides. The batter is very thick so be patient.
- Take the squares of marshmallows and cut circles in all of them. Lay them down on top of the batter. 16 squares should fit perfectly.
- Pour the salted caramel sauce in each hole on the marshmallow and in any creases between the marshmallows.
- Put the rest of the brownie batter on top of the marshmallows and spread to the edges.
- Place in the oven for 26-30 minutes or until it's done. It will have raised areas and sunk in areas.
- Let cool and serve. This would be delicious with a scoop of ice cream!
Enjoy the salted caramel lava brownies!
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