Crazy Everything Brownies

1 1/2 cups unsalted butter (3 sticks)
6 oz. unsweetened chocolate
2 1/4 cups white sugar
1 cup firmly packed brown sugar
6 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 cup very coarsely chopped raw almonds or pecans, toasted
1 cup semisweet chocolate chips
5 full-size snickers candy bars, cut into small chunks (this is the secret ingredient)
3 cups mini marshmallows

For the caramel drizzle:
6 oz. (about 25) unwrapped caramel candies
2 tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt

Position a rack in the middle of the oven and preheat to 350 F. Spray two standard 12-cup muffin tins with nonstick cooking spray. (Stoneware does not work well here, FYI.)

Melt the butter and unsweetened chocolate together in a small saucepan over medium-low heat and stir until smooth. Pour the chocolate mixture into a bowl and stir in the sugars, eggs, and vanilla. Sift the flour and salt into the chocolate mixture and stir just until combined. Stir in the cooled chopped nuts, chocolate chips, and chunks of candy bar.

Fill each cupcake cup halfway with batter. (Don't overfill or you won't have room for the marshmallows later on.) Bake until the surface of the brownies has a glossy, crackled surface, about 20 minutes. Remove the brownies from the oven and top each one with 1/4 cup of the mini marshmallows. Return the brownies to the oven and cook just until the marshmallows start to melt and puff up a bit, but not browned too much, about 2 minutes. Transfer to a wire rack to cool just enough to handle, then remove from the cupcake cups, running a knife around the edge of each brownie to loosen it from the cup. Let cool completely on the wire rack.

While the brownies are cooling, make the caramel drizzle. Combine the caramels, cream, vanilla, and salt in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Remove from microwave and stir until smooth. If the caramels are not completely melted, continue heating in 30-second increments, stirring until smooth.

Drizzle the brownies with melted caramel and let cool completely for the caramel to harden. Do not chill. Serve immediately, or store for up to 3 days in a covered container.

Enjoy!