Mississippi Mud Brownies
Rich and decadent, you can substitute walnuts for the pecans and add 1 cup of coconut to the frosting if you like.
INGREDIENTS | YIELDS 24 BROWNIES
- 4 ounces unsweetened chocolate
- 1 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 1 cup all-purpose flour
- Pinch of salt
- 1 cup chopped pecans
- 3 ounces unsweetened chocolate
- ½ cup evaporated milk
- ½ cup unsalted butter
- ½ teaspoon vanilla extract
- 4½ cups confectioners’ sugar
- 3 cups mini marshmallows
Preheat oven to 350°F. Grease 13" × 9" pan; set aside.
Chop the 4 squares of chocolate. Melt butter in microwaveable bowl and stir in chocolate until melted. Cool.
Beat sugar into chocolate mixture. Beat in eggs one at a time. Add flour and salt; blend until smooth. Fold in pecans.
Spread in prepared pan; bake 25–30 minutes, or until a toothpick comes out with only a few crumbs clinging to it.
Chop the remaining chocolate. Bring milk to a simmer in microwave; add butter and chocolate, stirring until chocolate is completely melted. Cool slightly. Add vanilla; beat in confectioners’ sugar until frosting is smooth but can still be poured.
Spread marshmallows over warm brownies and quickly pour frosting over it. Cool and cut into bars.
Heat and humidity can cause chocolate to get a discoloration called bloom. The white bloom caused by heat does not change the taste of the chocolate, so you can still use it. The grayish bloom caused by high humidity does change the taste of the chocolate, and it is best to throw it away.