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Salted Caramel Brownie Marshmallow Hi-Hat

Salted Caramel Brownie Marshmallow Hi-Hats are brownies piled high with marshmallow buttercream and a caramel center that are then coated with melted chocolate and sprinkled with sea salt.

Course Dessert
Cuisine American
Keyword Salted Caramel Brownie Marshmallow Hi Hat
Prep Time 40 minutes
Cook Time 20 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Servings 9
Calories 723 kcal
Author Amanda Rettke--iambaker.net

Ingredients

Caramel Sauce

  • 1 cup (200g) granulated sugar
  • 6 tablespoons butter, room temperature
  • ½ cup heavy cream, room temperature

Brownies

  • ½ cup (1 stick or 113g) butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • ⅓ cup (40g) unsweetened cocoa powder, sifted
  • ½ cup (64g) all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Marshmallow Buttercream

  • ½ cup (1 stick or 113g) butter, softened
  • 2 cups (250g) confectioners' sugar
  • ¼ teaspoon almond extract
  • 1 jar (7 ounces) marshmallow creme or fluff

Chocolate Coating

  • 2½ cups (20 ounces) semisweet chocolate chips
  • ¼ cup (54.5g) vegetable oil

Topping

  • sea salt flakes, or other coarse salts like kosher salt or Himalayan pink sea salt

Instructions

Caramel Sauce

  1. In a medium saucepan over medium heat, add granulated sugar. Stir constantly, being careful not to burn. Sugar will take on an amber color. (It is clumpy as it melts, but will all turn to liquid.)

  2. Once sugar melts completely, add butter and melt, whisking constantly until combined. (Sugar mixture will bubble up in this step). If butter separates, remove from heat and continue whisking until combined again.

  3. Once fully combined, cook for 1 more minute and then slowly drizzle in heavy cream. Stir to combine and then let simmer for 1 more minute. Remove from heat and allow the sauce to thicken as it cools completely.

Brownies

  1. Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper.
  2. Melt butter and set aside to cool.
  3. Sift together the sugar, cocoa powder, flour, salt, and baking powder.
  4. In a medium bowl, beat the eggs with the vanilla. Slowly add and stir in the dry ingredients.
  5. Pour the melted and cooled butter into the brownie mixture and mix until just incorporated.
  6. Spread the batter into the lined baking dish and bake for 20 minutes. The brownies are done when an inserted toothpick comes out with a few crumbs, but no wet batter.
  7. Set aside to cool.

Marshmallow Buttercream

  1. In a large bowl, cream the butter with an electric mixture on medium speed until the butter is light and fluffy, about 2 minutes. (You can also use a stand mixer with the paddle attachment.)

  2. Add in the almond extract.

  3. Gradually beat in confectioners' sugar, about ½ cup at a time. Once all the sugar is added, mix on high for 2-3 minutes.

  4. Once fully combined, gently fold the marshmallow fluff or creme into the frosting by hand. This can be used immediately or refrigerated until ready to use.

Assembly

  1. Using a 2-inch biscuit cutter, cut out the cooled brownies. Place them on a cooling rack inside a cookie sheet. (I like to eat the extra brownie pieces.)

  2. Place the marshmallow buttercream in a piping bag fitted with a tip. (Or, use a plastic sandwich bag with a corner snipped off.)

  3. On top of each cooled brownie, pipe the frosting in a circle, squeezing with even pressure straight overhead. Starting at the edge, pipe two layers, making sure to leave a hole in the center.

  4. Put the caramel sauce in a piping bag (or plastic sandwich bag with the corner cut off). Pipe the caramel sauce into the center of the buttercream swirls, filling to the top.

  5. Next, continue the buttercream swirl by piping a little more to cover the caramel center filling.

  6. Chill the brownies in the freezer for about 5 minutes as you melt the chocolate.

Chocolate Coating and Sea Salt Topping

  1. In a microwave-safe measuring cup, microwave chocolate chips and oil, uncovered, on high, for 30 seconds, then 10 to 15 seconds, stirring after each interval, until mixture is smooth.

  2. Once the brownies have chilled, pour the chocolate coating over the frosted brownies until fully covered. Sprinkle with flaky sea salt while the chocolate is still wet. Let the chocolate set for about 15 minutes before serving.