Better Boxed Chocolate Chile Brownies

Step 1

Preheat oven per boxed brownie directions. Grease a 9" round pan and line the bottom with a round piece of parchment. Alternatively, you can use a square pan. If using a square pan grease and line with a parchment sling.

Step 2

Prepare brownie batter per directions. Fold in 3/4 cup of Chocolate Chile granola. Transfer batter to prepared pan using offset spatula to smooth the top.

Step 3

Bake brownies per directions, about 35-45 minutes, or until toothpick inserted comes out with only a few crumbs.

Step 4

Remove brownies from oven and immediately sprinkle mini marshmallows on top. Cover with foil and let sit for 5 minutes until marshmallows begin to soften. Remove foil and use an offset spatula to spread melted marshmallows to cover the top of the brownies. Sprinkle remaining 3/4 cup of Chocolate Chile granola on top of still warm marshmallow. Transfer brownies, still in the pan, to a wire rack and let cool completely.

Step 5

Once cool, use a knife to loosen brownie edges away from pan. Place a piece of parchment on top of brownies and invert upside down on to a plate. Quickly invert again onto a serving platter so brownies are right side up. Scatter large cut marshmallows on top of brownies.

Using a kitchen torch, toast large marshmallows until they begin to swell, brown and burn in spots. Drizzle with salted caramel and serve.