TheKitchn.com

Here's an ooey-gooey take on the brownie: strands of silky salted caramel and feather-light marshmallow cream cut through a sea of chocolate, making for a sublime edible experience.

I am always looking for new ways to take basic brownies over the top, and this marbled version might just be my new favorite. The inspiration for this twist came from Ben and Jerry's Phish food. I'm a long-time devotee of this wildly decadent ice cream laced with milk chocolate chunks and swirls of caramel and marshmallow cream. I figured, What could be the harm in folding these delightful flavors into baked brownie form?

These brownies have a five-alarm fudge factor. The caramel makes them chewy and dense while the marshmallow cream adds color and flavor contrast. They are definitely intense, but in the best way possible. If you have some leftover caramel sauce, drizzle a bit on top to really gild the lily.

I recommend making these brownies a day before you plan to serve them, as hard as it will be to resist the temptation to eat them instantly. The flavors really do fuse together better after having a chance to set. Gently reheat them if you prefer them warm and gooey, as I do, and don't forget to wash them down with an extra large, extra cold glass of milk.

Caramel Fudge Brownies with Marshmallow Cream

Makes 9 to 12 squares.

1 1/2 cups all-purpose flour

1/4 cup good-quality cocoa powder

1 teaspoon ground espresso powder (optional)

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