Loaded Brownie Recipe

Preheat and prepare pan

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, letting the paper overhang two sides for easy removal. Lightly grease the parchment with a little butter or nonstick spray.

Melt chocolate and butter

Place the chopped semisweet chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler). Stir occasionally until fully melted and smooth, about 3–5 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool for 2–3 minutes.

Combine sugars and eggs

Whisk the granulated sugar and light brown sugar into the slightly cooled chocolate mixture until combined. Add the eggs one at a time, whisking vigorously after each addition until incorporated and the mixture becomes glossy. Whisk in the vanilla extract.

Add dry ingredients

Sift the all-purpose flour and unsweetened cocoa powder together over the chocolate mixture. Add the fine sea salt. Fold gently with a spatula until just combined and no dry streaks remain; do not overmix.

Fold in mix-ins

Reserve a small handful (about 1–2 tablespoons each) of the milk chocolate chips, toffee bits, and chopped pecans to sprinkle on top later. Fold the remaining milk chocolate chips, toffee bits, chopped pecans, and mini marshmallows evenly into the batter until distributed.

Bake

Scrape the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle the reserved chips, toffee bits, and pecans evenly over the surface. Bake in the preheated oven for 22–28 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (avoid a fully clean toothpick for fudgy brownies).

Finish and cool

Remove the brownies from the oven. While still warm, scatter the mini marshmallows (if you prefer them slightly toasted, you can return to the oven for 1–2 minutes under broil—watch closely) and drizzle the caramel sauce over the top if using. Sprinkle sea salt flakes evenly. Allow the brownies to cool completely in the pan on a wire rack (at least 1.5 hours) so they set; chilling in the refrigerator for 30–45 minutes after cooling at room temperature will make slicing cleaner.

Use the parchment overhang to lift the cooled slab from the pan. Place on a cutting board and slice into 9 or 12 squares with a sharp knife. For cleaner slices, warm the knife under hot water, wipe dry, and cut between each slice. Serve at room temperature, optionally with a scoop of vanilla ice cream.