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Mississippi Mud Brownies

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskell


Recipe Introduction

"There are a lot of people that come from the school of less is more, but when it comes to brownies more is more better. I love to gild the lily and this recipe proves it. When putting the topping on be careful not to overload the icing, pecans, and marshmallows. Otherwise the brownies are too messy to eat. What am I saying? Scratch that! Just eat it with a fork. There is nothing wrong with a fork brownie."

List of Ingredients

Brownies:
â—¦ 1 (4-ounce) unsweetened chocolate baking bar, chopped
â—¦ 6 ounces (¾ cup) butter
â—¦ 2 cups granulated sugar
â—¦ 4 large eggs
â—¦ 1 cup (4 ½ ounces) all-purpose flour
â—¦ 1 ½ cups coarsely chopped toasted pecans
â—¦ 3 cups miniature marshmallows

Chocolate Frosting:
â—¦ 4 ounces (½ cup) butter
â—¦ â…“ cup milk
â—¦ 6 tablespoons unsweetened cocoa
â—¦ 1 (16-ounce) package powdered sugar
â—¦ 1 teaspoon vanilla extract


Recipe

Prepare the brownies: Preheat the oven to 350° F.

Microwave the chocolate and butter in a large microwave-safe bowl at High 1 to 1 ½ minutes or until melted and smooth, stirring at 30-second intervals. Whisk in the sugar and eggs until well blended. Stir in the flour. Spread the batter into a greased 13 by 9-inch baking dish.

Bake at 350° F for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle the warm brownies with toasted pecans and marshmallows.

Prepare the chocolate frosting:
Cook the butter, milk, and cocoa over medium in a large saucepan, stirring constantly, 4 to 5 minutes or until the butter melts. Remove from the heat, and beat in the powdered sugar and vanilla with an electric mixer at medium speed until smooth. Pour over the pecans and marshmallows; spread to edges.

Let cool for one hour on a wire rack. Cut into squares.

Serves 10