1. Preheat the oven to 350°F (325°F if using a glass or dark metal pan). Grease an 8” square or 9” round pan.

  2. To make the brownies: Whisk together the melted butter or oil, water, and eggs. Add the mix and stir until well combined.  

  3. Mix in the pecans and chips, then spread the batter in the prepared pan, smoothing the top.

  4. Bake the brownies for 35 to 40 minutes (40 to 45 minutes in a glass pan), until a toothpick or paring knife inserted in the center comes out with a few moist crumbs clinging to it.

  5. To make the topping: While the brownies are baking, melt the caramel with the cream in a small saucepan over low heat, or in the microwave. Stir until the mixture is smooth; set aside.

  6. When the brownies come out of the oven, immediately sprinkle 1 1/2 cups (65g) of the marshmallows on top. Wait 3 to 5 minutes, until they soften, and spread to cover the top (a small offset spatula works well here).

  7. Sprinkle with the remaining marshmallows, pecans, and chocolate chips.

  8. Drizzle the brownies with the melted caramel before serving.

  9. Store any leftover brownies, well wrapped, at room temperature for a few days; freeze for longer storage.

Tips from our Bakers

  • Use a greased plastic bowl scraper or plastic knife to cut these brownies; it will slide through the layers without sticking.