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Ingredients
| salted butter: 1 cup |
| unsweetened cocoa powder (sifted): 1/3 cup |
| granulated sugar: 2 cups |
| eggs: 4 |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| salt: 1 dash |
| pecans (chopped): 1/2 cup |
| miniature marshmallows: 1 10.5oz package |
| unsweetened cocoa powder (sifted): 1/3 cup |
| salted butter: 1/2 cup |
| powdered sugar (unsifted): 4 cups |
| vanilla extract: 1 tsp |
| 2% milk: 1/3 cup |
Mississippi Mud Brownies
Credit: AllRecipes
User rating:
"My mother jokes that if she had a nickel for every pan of these she's made, she'd be wealthy! They are so rich, so sweet, and so good! Cut in small squares."
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Prep Time
15 min -
Cook Time
30 min -
Servings
20 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in cocoa until smooth. Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in pecans and marshmallows. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan.
- To make the frosting: In a medium saucepan, melt together 1/2 cup of butter and 1/3 cup of cocoa. Mix in confectioners' sugar and 1 teaspoon vanilla until smooth. Gradually beat in the milk, a tablespoon at a time until icing is a nice spreading consistency.