Tim Riggins Brownie {a.k.a. Mississippi Mud Brownies}

By á-2277

Ingredients

• Brownies:
• 1 1/2 c. all-purpose flour
• 2 c. sugar
• 1/2 c. unsweetened cocoa powder
• 2 tsp. baking powder
• 1/2 tsp. table salt
• 1 c. (2 sticks) melted butter (no substitutions)
• 4 eggs, lightly beaten
• 1 Tbsp. vanilla extract
• 1 c. semi-sweet chocolate chips
• 3 c. mini marshmallows (or enough flat marshmallows to cover a 9×13″ pan)
• Frosting:
• 1/2 c. melted butter
• 1/3 c. unsweetened cocoa powder
• 1/3 c. evaporated milk
• 1 lb. powdered sugar
• 1 tsp. vanilla

Details

Adapted from ourbestbites.com

Preparation

Step 1

Preheat oven to 350. Lightly grease (and flour, if desired) a 9×13″ pan. Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl or the bowl of your stand mixer. Add the melted butter, whisked eggs, and vanilla. Beat on medium speed for about 3 minutes, scraping the bowl occasionally. Add in the chocolate chips and spread the batter in the prepared pan. Bake for 40-50 minutes (or a little less if using a metal pan; please check out the notes on baking times in the post because they can vary as wildly as a drunken party at Tim Riggins’ house) or until a pick inserted into the center of the brownies comes out clean.

When the brownies are done, remove from the oven and spread the marshmallows on top. Return the pan to the oven for 2-3 minutes or until the marshmallows are puffed and starting to turn golden brown on top. Remove from oven and cool completely.

While the brownies are cooling, beat together the frosting ingredients on high speed until light and fluffy. Spread over the cooled brownies and cut into squares. Makes about 24 brownies.