Mississippi Mud Brownies

Photo by Marie R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

  • 1/2

    cup butter

  • 1/3

    cup milk

  • 6

    tablespoons unsweetened cocoa

  • 1

    (16-oz.) package powdered sugar

  • 1

    teaspoon vanilla extract

Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant. 2. 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. 3. 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. 4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares. Frosting: 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

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