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Phish Food Brownies

Hey y'all! I'm back...briefly. You see, I am the most indecisive person you will ever know and so it took me forever to figure out what kind of DSLR camera I wanted to get, what lens, body only or not, which memory card, how many, etc etc. This has left me camera-less for the past two weeks and thus I have been unable to bake/photograph anything for you guys. Luckily, I have great blogger friends like Natalie from Life Made Simple who will be covering for me today, until I get myself together...hopefully, by this weekend! Take it away Natalie!

I’m so happy to be here today! I've been dying to share these brownies for weeks! My husband is a huge fan of brownies so naturally I'm always making new variations. My latest version is pretty darn decadent. It's a version of one of my favorite Ben & Jerry's ice creams- Phish Food. Yep. These brownies are loaded with homemade marshmallow fluff, gooey salted caramel and chunks of chocolate. They're delicious.

I don't know what possessed me to make these brownies, but I'm so glad I did! Since the topping was more involved I decided to just whip up a box of brownies, usually I'd make my copycat version but I was in a bit of a time crunch.

While the brownies baked I made the salted caramel, whipped marshmallow fluff and got everything else ready for the topping. Don't be intimidated by any of these "ingredients." They're easy to make and the homemade versions taste 100x better, trust me. As the brownies came out of the oven I smeared the marshmallow over the top, drizzled the caramel over and the chocolate. I swirled it all together and then sprinkled some chocolate chunks over it all. They were devilishly good. Incredibly decadent and filling! Enjoy :-)

Phish Food Brownies

Yield: 16 brownies
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For the brownies:
1 box brownie mix, baked according to directions

1/2 c. semi-sweet chocolate chips
1/3 c. semi-sweet chocolate chunks

For the marshmallow creme:
1 egg white, room temperature
2 tbsp. water
1 tsp. corn syrup
1/2 c. granulated sugar
1/4 tsp. cream of tartar
pinch of salt
3/4 tsp. vanilla extract
1/3 c. miniature marshmallows

For the salted caramel:
1/2 c. granulated sugar
3 tbsp. unsalted butter
1/4 c. heavy whipping cream, room temperature
1/2 tsp. salt


To make the caramel sauce, heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble, continue stirring for 2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to cool while making the marshmallow creme.

To prepare the marshmallow creme topping, in the bowl of a stand mixer, combine the egg whites, water, corn syrup, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Set it over a saucepan with simmering water (medium heat). Whisk constantly until the mixture becomes foamy and reaches 150 degrees. Remove and beat with the whisk attachment on high for 2 minutes, then stop, add the vanilla extract and marshmallows and continue beating for 1 more minute until the mixture becomes thick and smooth or until medium-stiff peaks form.

Melt the 1/2 c. of chocolate chips, stir until smooth (I do this in my microwave). Spread the marshmallow cream over the warm brownies. Then drizzle the melted chocolate and warm salted caramel over top. Swirl together and sprinkle the chocolate chunks. Let the toppings set, cut and serve.

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