Mad Crazy 98-Layer Brownies

You know. I gripe all the time about how over-the-top the blogging world has become.

Cookies stuffed in cookies. Cakes stuffed in cakes.

Who eats like that?

One should eat a cookie one day. Then a cake three minutes later. We’ll have none of this mixing dessert types, thank you very much.

Unless, of course, that dessert type is a 6-layer frosting that starts with toastedmarshmallowchocolatechipscaramelwalnuts and ends with a drizzly frosting. It’s real basic treat, y’all. Just a moist, rich chocolate brownie topped with a little uh-huh.


See how normal this is? Just a bit of toasted marshmallow on your basic, ho-hum, chocolate sheet of brownies. Boring.

Oh, and chocolate chips. Whatevs.

Well, then there are walnuts. For protein. And heart health.

This is entirely about heart health.


Less about heart health now.

Toasted coconut. Because there’s never a reason NOT to use toasted coconut.

And maybe there’s a shiny chocolate icing. See. They look JUST like brownies. Just normal, everyday brownies. Duh.

Please. Tell me I’m not being recorded here. This is DEFINITELY not one of those over-the-top blogger recipes. So dumb.

(Soooooo gooooood.)


Mad Crazy Brownies


For the Brownies:
2 cups all-purpose flour
2 cups sugar
1/4 cup butter
1/2 cup coconut oil, melted
1 cup water
1/4 cup cocoa
1/2 cup buttermilk or curdled milk
2 eggs
1 tsp baking soda
1 tsp vanilla

For the Layers:
2 cups mini marshmallows (or marshmallow fluff)
1 cup dark chocolate chips
1 cup walnuts, chopped
1 cup toasted coconut

For the Caramel Layer:
20 caramels, unwrapped
1/4 cup milk
2/3 cup Mrs. Richardson's Butterscotch Caramel Ice Cream Topping

For the Chocolate Icing:
5 cups powdered sugar
1/4 cup light corn syrup
1/4 cup melted butter
2/3 cup cocoa powder
1 teaspoon vanilla
just enough milk to make the frosting spreadable (about 1/4 cup)


In a large bowl, mix together all the brownie ingredients. Pour onto a greased and floured cookie sheet and bake in an oven preheated to 400 degrees for 13 minutes.

Toss the marshmallows on top of your cake, and bake an additional 2 minutes. If you're using marshmallow fluff, just drizzle it all over the top of your brownies by piping it from the cut corner of a ziploc baggie. Return to the oven and bake as you would if you were using mini marshmallows.

As soon as you take the cake from the oven, sprinkle the chocolate chops, walnuts, and toasted coconut on top.

In a small saucepan, heat the caramels and milk together until a soft caramel sauce forms. Drizzle caramel over the brownies. (If using Mrs. Richardson's caramel sauce, just drizzle away! No need to wait for those caramels to heat up and melt.)

In a stand mixer, beat together all frosting ingredients until a thick, drizzle frosting consistency has been reached. Drizzle frosting all over your warm brownies. Allow to cool completely before slicing and serving.

Makes 48 brownies.