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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 24 |
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This version of Mississippi Mud is a gooey brownie hunk. This was taken from Southern Living. Ingredients:
1 1/2 cups all-purpose flour |
2 cups sugar |
1/2 cup cocoa |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup butter or 1 cup margarine, melted |
4 large eggs, lightly beaten |
1 cup chopped pecans, divided |
3 cups miniature marshmallows |
1/2 cup butter or 1/2 cup margarine, melted |
1/3 cup cocoa |
1/3 cup evaporated milk |
1 teaspoon vanilla extract |
1 (16 ounce) package powdered sugar, sifted |
Directions:
1. Make the frosting: Beat all ingredients at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until mixture reaches spreading consistency.
2. Make the Brownies: Combine first 5 ingredients in a large mixing bowl. Add butter and eggs, stirring until smooth. Stir in 1/2 cup pecans. Pour mixture into a greased and floured 13- x 9-inch baking pan.
3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Immediately sprinkle marshmallows over top; return to oven, and bake 1-2 minutes. Remove from oven, and spread marshmallows evenly on top. Let stand 5 minutes.
4. Spread Chocolate Frosting evenly over marshmallows, and sprinkle with remaining 1/2 cup pecans. Cool completely, and cut into squares.
5. Note: If marshmallows do not spread easily after 2 minute in oven, do not bake longer. Let stand 1 to 2 minute to soften.
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