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Mississippi Mud Brownies

Course: Dessert
Keyword: brownies
Servings: 0

Ingredients

  • 1 1/2 cups coarsely chopped pecans
  • 1 4-oz. unsweetened chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 3 cups miniature marshmallows
  • Chocolate Frosting

Instructions

  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
  • Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.
  • Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.
  • Chocolate Frosting
  • 1/2 cup butter
  • 1/3 cup milk
  • 6 tablespoons unsweetened cocoa
  • 1 (16-oz.) package powdered sugar
  • 1 teaspoon vanilla extract
  • Preparation
  • Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.

Notes

Recipe By: Southern Living
APRIL 2011
Yield: 4 dozen