Take 2: Phish Food Brownie Recipe

phish food brownie recipeCaramel, chocolate and marshmallows — oh my! This new phish food brownie recipe is everything I wanted to make two years ago but didn’t quite get right.


Take 2 on the phish food brownies was a huge success.


I decided to try to remake the original phish food brownie recipe because, although they were delicious the first time around, they were just too gooey, fell apart too easily, and didn’t look all that pretty. I look back at our early photography skills and I have to laugh and also feel pretty proud of how much better we’ve gotten in two years. If you want to see my first version of the phish food brownie recipe,


If you want to see my first version of the phish food brownie recipe, click here. Plus, they were one of the first recipes I ever did for the blog, and we turn two-years-old in June!


So this second time around, I decided to start with finding a solid caramel brownie recipe, and then add the marshmallows on top.


The major changes from the first recipe is that I used caramel candies and heavy cream as the caramel filling instead of dulce de leche in the original recipe. I also added the marshmallows on top instead of adding them to the filling.


The first version, the marshmallows just all melted and you couldn’t even tell they were inside the brownies. Putting them on top, helped to keep them intact and gave a pretty look to the brownies. I also added a chocolate drizzle to the top for a finishing touch.


Take 2 of the phish food brownie recipe turned out so much better than the first try for various reasons, including the thicker caramel and the marshmallows not all melting. The second recipe also calls to bake half the brownie batter in advance, so the bottom layer is firm before you add the caramel. I think this was a key step in keeping these brownies together.


Phish Food Brownie Recipe


1 cup (2 sticks) butter
12 ounces semisweet chocolate chips
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon salt
1 cup semisweet chocolate chips
14 ounce bag caramels, unwrapped
1/3 cup heavy cream
1 cup mini marshmallows
1/4 cup semisweet chocolate chips, melted

1. Preheat oven to 350º. Line 9 x 13 pan with non-stick foil.

2. Melt the butter and 12 oz. chips in microwave until melted. Stir in sugar. Add eggs and vanilla. Fold in flour and salt. Pour half into your pan and bake 20 minutes.

3. Cool for 20 minutes. Microwave the caramels and cream until melted. Spread the caramel in a layer on top. Carefully spread the rest of the batter on top of the caramel. Scatter the chocolate chips on top. Bake 25 more minutes.

4. Check for doneness by lightly giggling the pan. If the caramel and topping moves too much, you need to bake longer. Once you’ve reached the desired doneness, scatter the cup of marshmallows on top and bake for another 3-5 minutes to let them melt just slightly.

5. Melt 1/4 cup chocolate chips in a ziplock baggie. Once melted, snip the corner and drizzle all over the top of the brownies.

6. Cool in pan. Then refrigerate for cleaner cutting. Remove using foil as handles, cut brownies and serve at room temperature (to make sure the caramel isn’t too tough).

Step 3 Baking Tip: I dropped little bits of the batter all over the caramel. It is difficult to spread the batter since it’s pretty solid, so dropping little spoonfuls all over the caramel helped the top layer of brownie to form and spread as it baked.


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