Goo Goo Golly Miss Molly
Yields 12 servings. Recipe courtesy of Todd Beaird, 3rd place finish in the World Food Championship Super Regional, 2014
1 1/2 cups vegetable oil
2 cups all purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 1/2 tsp salt
6 cups marshmallows
2 Tbsp water
1 Tbsp peanut butter
1 tsp vanilla extract
2 cups heavy whipping cream
2 tsp vanilla extract
2 Tbsp confectioners sugar
1/2 cup peanuts, finely chopped
1/2 cup chocolate sauce
1/2 cup caramel sauce
12 Original Goo Goo Clusters, chopped
12 mason jars
Preheat oven to 350 degrees. Spray 2 mini muffin pans with non-stick cooking spray. In a large bowl, whisk eggs and vegetable oil until well blended. Combine flour, sugar, cocoa powder, baking powder, and salt. Stir into egg mixture. Drop by tablespoons into muffin pans.
Bake in preheated oven for 9 minutes.
Chop 3 Original Goo Goos into bite-size pieces. Remove brownies from over and press chopped Goo Goo Cluster pieces into the top of each brownie. Return to over for 2-3 minutes. Remove brownies and allow to cool.
Combine marshmallows, water and peanut butter in a microwave safe bowl. Heat in microwave for 30 seconds. Stir in vanilla. (Mixture should be pourable)
Pour heavy whipping cream in a mixer. Mix on medium speed until soft peaks begin to form. Add confectioner’s sugar and vanilla. Continue beating until stiff peaks form.
Break up brownies into 1″ pieces and place in bottom of mason jar. Cover with marshmallow mixture. Top with Goo Goo Cluster pieces. Add another layer of brownie pieces.
Top with whipped cream. Drizzle with caramel, chocolate, and chopped peanuts.