These Caramel Marshmallow Brownie Cups are the perfect blend of gooey caramel, fudgy brownie and squishy marshmallow. Kinda S’mores vibes, but we’ve omitted the graham crackers as they’re already packed with flavour and texture contrasts!
The recipe is a really easy, fudgy brownie recipe. There really is minimal hassle involved – just lots of good, delicious ingredients. Once you’ve made the batter, scoop into your muffin liners. Bake, and while still warm, press indents into each brownie to leave a groove. Once cool, fill the indent with caramel sauce, top with a marshmallow and either pop back in the oven for 5 mins or blast with a blowtorch.
When it comes to making the best brownies, here are a few tips to keep in mind:
- Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
- Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
- Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended. For this recipe we use a muffin tin, so if you use a ‘fairy cake’ or ‘popover’ tin which are different sizes, you’ll get a different outcome and need to change your bake time accordingly.
- Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a coating of fudgy, moist crumbs, the brownies are done.
- Let Them Cool: Create the indentations in the brownies while still warm. Then, allow the brownies to cool completely in the pan before filling and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
- Experiment with Additions: Feel free to get creative with your brownie recipe by adding your favorite mix-ins such as nuts, chocolate chips, or even a dollop of peanut butter. Just make sure not to overload the cups.
Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you!
Top Tips for the best Caramel Marshmallow Brownie Cups
- Melted Butter: As mentioned above, this contributes to the shiny top!
- Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
- Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
- Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
- Filling: These don’t rise too much, so you can fill fairly close to the top of the cases without fear that they will spill.
- Indent: Use something like a tablespoon measure, an egg cup, the end of a wooden spoon to press in a deep groove. This acts as the ‘cup’ for the caramel.
- Caramel: I use pre-made/store bought caramel for ease! If you want to make your own, check out my recipe.
- Marshmallows: Use either large or lots of small ones on top of the caramel. Blast with a blowtorch (be SUPER careful, as muffin liners are prone to catching fire, be ready to blow them out). Alternatively, place the tray back in the oven for 5 minutes to melt the marshmallows.
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. I use a standard 12 cup or 2 x 6 hole muffin tins and I line them all. Having the brownie cups in their little wrapper makes them much easier to transport and far less messy. It also makes the pan so much easier to clean. Simply let the pan cool off fully before soaking in some dish soap and warm water to scrub off those brownie bits that stick.
This recipe for my Caramel Marshmallow Brownie Cups makes about 12 muffins (I use two 6 hole muffin tins – like these ones)! I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Caramel Cheesecake Brownie Cups. For videos and baking inspiration, head on over to my Instagram.
Caramel Marshmallow Brownie Cups
Ingredients
- 100 g Dark/Semi-Sweet Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Soft Sugar
- 2 Large Free Range Eggs
- 2 tsp Vanilla Extract
- 80 g Plain Flour
- 30 g Cocoa Powder
For the Filling
- 250 g Caramel Sauce
- Marshmallows
Instructions
- Pre-heat your oven to 390℉/180℃. Line 12 muffin holes with cupcake/muffin liners.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, add the melted chocolate slowly and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined.
- Fill each cup to about 3/4s full, they don't rise much.
- Bake 15-18 minutes. While warm, use something like the end of a wooden spoon or tablespoon measure to create deep indents in the centre of each brownie cup. Let cool.
- When cool, add as much caramel as you like to each hole in the brownies. That said, try not to fill to the top as the marshmallows will push the caramel out the top!
- Top with either a large marshmallow, or cluster of small marshmallows on each. Blast with a blowtorch or toast in the oven for 5 minutes (same temperature as above). See notes if using a blowtorch – muffin liners are prone to catching fire, be cautious and ready to blow out any mini fires. Once your marshmallows are toasted, serve!
Storage
When it comes to storing these Browne cups, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your cookies effectively:
Refrigeration: As these brownies contain runny caramel sauce, they should be stored in the refrigerator. Place them in the refrigerator either just in the pan, or place into an airtight container if storing longer than a day to avoid other smells getting on them. Remember to bring them to room temperature before serving for the best taste and texture.
By following these storage methods, you can enjoy your freshly baked cookies for an extended period without compromising on quality.
