Moving during the holidays can be challenging—especially if you love to cook and bake. I normally stock my pantry with baking essentials and fill the fridge and freezer with holiday treats, but this year I’m doing the opposite. With our big move next week, I’m on a mission to clear out the freezer and dramatically reduce pantry items.
The result has been surprisingly great: lower grocery bills and a lot of creativity in the kitchen. I’ve been inventing recipes using only what’s on hand, and one of my favorite discoveries is a simple, show-stopping dessert I call Monster Brownies. These brownies start with a boxed mix but become something special when you layer on extra candies and mix-ins from your pantry and freezer.
Monster Brownies are flexible and forgiving—perfect for holiday baking or a quick, impressive dessert. I used chopped Heath bars, mini marshmallows, caramel, and chunks of dark chocolate from a Hershey’s bar that were hiding in the back of my freezer. You can swap in whatever candies, nuts, or baking ingredients you want to use up.
INGREDIENTS:
Print this recipe for convenience.
- 1 boxed brownie mix sized for a 9 x 13-inch pan (plus ingredients called for on the box)
- 1–2 cups chopped Heath bar pieces (or other toffee candy)
- 2 Hershey’s dark chocolate bars, chopped into chunks
- 2 cups mini marshmallows
- 15–20 caramels (for drizzling)
- 2 tablespoons milk or cream (to melt caramels)
- Optional: any extra baking ingredients you’re trying to use up—nuts, chocolate chips, crushed cookies, or other candies
DIRECTIONS:
- Prepare the boxed brownie mix according to package directions and pour the batter into a greased 9 x 13-inch pan.
- Bake the brownies according to the box instructions, but remove them from the oven 3–5 minutes before the recommended time so the brownies are slightly underbaked and tacky.
- Immediately sprinkle the chopped Heath bar, dark chocolate chunks, and mini marshmallows evenly over the warm brownies. Reserve the caramels for the drizzle.
- Return the pan to the oven for about 5 minutes, or until the marshmallows puff up and the candies begin to soften.
At this stage the brownies are delicious on their own, with gooey marshmallows and melted chocolate. For an extra finishing touch, drizzle warmed caramel over the top to add a glossy, ooey-gooey layer.
For the caramel:
- Unwrap 15–20 caramels and place them in a small microwave-safe bowl.
- Add 2 tablespoons of milk or cream to the caramels to help them melt smoothly.
- Microwave on high in 20–30 second intervals, stirring between each interval until the caramels are fully melted and silky. Be careful not to overheat.
- Drizzle the warm caramel evenly over the brownies and allow the pan to sit until the caramel firms slightly. If desired, chill briefly to set the topping before slicing.
The name “Monster Brownies” comes from the idea of dumping a mix of favorite candies and baking bits into a single dessert—similar to what many people do with monster cookies. The final product looks rich and indulgent, far beyond a typical boxed-brownie appearance.
Hmmm… these sure don’t look like a boxed brownie mix to me!
Leftover caramel makes a perfect dip for apple slices—serve an apple slice with a piece of Monster Brownie for a fun combination of fruit and indulgence. This pairing adds a bright, tangy contrast to the rich caramel and chocolate.
With the holidays approaching, Monster Brownies are a quick, beautiful dessert that looks gourmet without a lot of effort. They’re ideal for using up pantry and freezer bits, saving money, and delivering big flavor with minimal fuss. If you need an easy, crowd-pleasing holiday dessert that still feels special, try this recipe and customize it with whatever treats you have on hand.
