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Goo Goo Brownie Parfait (aka Goo Goo Golly Miss Molly)

Goo Goo Golly Miss Molly is a special Goo Goo creation originally made by Todd Beaird, third place finish in the World Food Championship Super Regional, 2014.

Goo Goo Golly Miss Molly


Yield: 12 servings
Recipe courtesy of Todd Beaird. 



1 1/2 C vegetable oil
2 C all purpose flour
2 C white sugar
1/2 C unsweetened cocoa powder
1 tsp baking powder
1 1/2 tsp salt
4 eggs 

Marshmallow Filling:

6 C marshmallows
2 tbsp water
1 tbsp peanut butter
1 tsp vanilla extract

Whipped Cream:

2 C heavy whipping cream
2 tsp vanilla extract
2 tbsp confectioners sugar


1/2 C peanuts, finely chopped
1/2 C chocolate sauce
1/2 C caramel sauce
12 Original Goo Goo Clusters, chopped
12 mason jars



Preheat oven to 350˚F. 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.

Marshmallow Filling:

Combine marshmallows, water and peanut butter in a microwave safe bowl. Heat in microwave for 30 seconds. Stir in vanilla. (Mixture should be pourable)

Whipped Cream:

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.

To Assemble:

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.