Mad Crazy 98-Layer Brownies

by Brooke on November 7, 2011

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.

Uhhhhh-huuuuuuh.

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.

Caramel.

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

If you're feeling like a glutton for punishment--or just, you know, a glutton--this recipe should pretty well do you in. It's totally, shamelessly over the top. But, you know? Sometimes over-the-top is just about right. So grab a fork, dig in, and stay away from the bathroom scale for a week.

Ingredients:

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
OR
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)

Directions:

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.

Posted in Brownies, Cakes, Chocolate, Desserts

14 comments »

14 Responses to “Mad Crazy 98-Layer Brownies”

1

Jessica on November 7, 2011 at 3:16 am Reply
These sound AMAZING!

But then again, anything with caramel and marshmallows has me drooling. ;-)
- Brooke replied: — November 9th, 2011 @ 3:01 am
  
  OHMYGOSH! I know, right? Caramel and marshmallow should get married and have babies. And then we can eat them. Which now, doesn’t sound like such a good idea after all.
2

Diana on November 7, 2011 at 9:10 am Reply
The only thing missing are little reese’s chunks – for protein, heart health, of course!!
- Brooke replied: — November 9th, 2011 @ 3:00 am
  
  This is so true, Diana. So, so true.
3

Bev Weidner on November 7, 2011 at 9:33 am Reply
<3 <3 <3
- Brooke replied: — November 9th, 2011 @ 3:00 am
  
  Right back atchya, melady!
4

Becky | Becky Bakes on November 7, 2011 at 11:58 am Reply
Ha! Love this! Even if I’m one who posts crazy “cookie within cookie” type nonsense;-)
- Brooke replied: — November 9th, 2011 @ 3:00 am
  
  LOL! And we love you for it!
5

Katrina on November 7, 2011 at 5:14 pm Reply

I am in love.
6

Cookbook Queen on November 8, 2011 at 9:29 am Reply
I will admit to making over the top desserts at times, but no cookie stuffing here. I mean really, a gal has to draw a line SOMEWHERE!!

I’m also completely over Nutella and BIscoff spread, but fear actually voicing this or I may be internet lynched.

These brownies look like the bees knees!!
- Brooke replied: — November 9th, 2011 @ 3:00 am
  
  I can’t even FIND Biscoff spread in Colorado and I’m over it, too! So funny, how the food trends turn into food aversions almost overnight!
7

Kristen on November 8, 2011 at 1:50 pm Reply
One of my biggest pet peeves is the stuff stuffed into stuff into other stuff into stuffed. This, however, is now that… this is a lovely layered dessert with all the RIGHT toppings. YUM!
- Brooke replied: — November 9th, 2011 @ 2:59 am
  
  Yes, almost all the right toppings. As we were sitting down to dessert, my daughter said, “oh! they’re totally missing Reese’s Peanut Butter cups!” Egad!
8

Jennifer Kenny on December 13, 2011 at 6:49 am Reply

I just got all the ingredients for this fantastic recipe . . . . but was wondering if you could tell me what size cookie sheet to use? Looking so forward to these soon!!!!!