This is a new brownie recipe that I tried from Southern Living, and I'm loving it! There are three layers of yumminess in these treats, but these brownies are so easy to make. They start with a basic brownie layer, then on top of that a marshmallow and pecan layer, and they are topped off with a creamy chocolate frosting. This recipe takes brownies to a whole new level!
Recipe from Southern Living
Mississippi Mud Brownies
1 1/2 cups coarsely chopped pecans
1 (4 ounce) unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all purpose flour
3 cups miniature marshmallows
Preheat oven to 350 degrees F. Spread pecans in a single layer on a sheet pan and bake for 6 to 8 minutes or until lightly toasted and fragrant. Set aside.
Prepare a 9 x 13-inch baking pan by greasing or by spraying with cooking spray. In a large microwave safe bowl, combine chocolate and butter. Microwave on HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Add sugar and eggs, stirring until well blended. Stir in flour. Spread batter in prepared pan. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle top of warm brownies with marshmallows and toasted pecans. Prepare Chocolate Frosting. Pour over marshmallows and pecans; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.
Chocolate Frosting
1/2 cup butter
1/3 cup milk
6 tablespoons unsweetened cocoa
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract
In a large saucepan, combine the butter, milk, and cocoa. Cook over medium heat, 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.
1 (4 ounce) unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all purpose flour
3 cups miniature marshmallows
Preheat oven to 350 degrees F. Spread pecans in a single layer on a sheet pan and bake for 6 to 8 minutes or until lightly toasted and fragrant. Set aside.
Prepare a 9 x 13-inch baking pan by greasing or by spraying with cooking spray. In a large microwave safe bowl, combine chocolate and butter. Microwave on HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Add sugar and eggs, stirring until well blended. Stir in flour. Spread batter in prepared pan. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle top of warm brownies with marshmallows and toasted pecans. Prepare Chocolate Frosting. Pour over marshmallows and pecans; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.
Chocolate Frosting
1/2 cup butter
1/3 cup milk
6 tablespoons unsweetened cocoa
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract
In a large saucepan, combine the butter, milk, and cocoa. Cook over medium heat, 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.
Marshmallows, pecans, and unsweetened chocolate are some of the ingredients that make these brownies so yummy. I used 4 unsweetened squares instead of a bar because I already had these in my pantry.
Toasting the pecans makes them even more flavorful.
Spread the batter in a 9 x 13-inch baking pan.
Bake for 25 - 30 minutes.
Sprinkle the brownies with the marshmallows and pecans.
Spread the warm chocolate frosting over the marshmallow and pecans.
Let the brownies cool for 1 hour before cutting into squares.
These are some amazing brownies!
This recipe was shared with:
Newlyweds Recipe Linky
Thriving on Thursdays
Jam Hands Recipe Sharing Monday
Weekend Potluck
Full Plate Thursday
This recipe was shared with:
Newlyweds Recipe Linky
Thriving on Thursdays
Jam Hands Recipe Sharing Monday
Weekend Potluck
Full Plate Thursday
Recipe from Southern Living
Mississippi Mud Brownies
1 1/2 cups coarsely chopped pecans
1 (4 ounce) unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all purpose flour
3 cups miniature marshmallows
Preheat oven to 350 degrees F. Spread pecans in a single layer on a sheet pan and bake for 6 to 8 minutes or until lightly toasted and fragrant. Set aside.
Prepare a 9 x 13-inch baking pan by greasing or by spraying with cooking spray. In a large microwave safe bowl, combine chocolate and butter. Microwave on HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Add sugar and eggs, stirring until well blended. Stir in flour. Spread batter in prepared pan. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle top of warm brownies with marshmallows and toasted pecans. Prepare Chocolate Frosting. Pour over marshmallows and pecans; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.
Chocolate Frosting
1/2 cup butter
1/3 cup milk
6 tablespoons unsweetened cocoa
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract
In a large saucepan, combine the butter, milk, and cocoa. Cook over medium heat, 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.
1 (4 ounce) unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all purpose flour
3 cups miniature marshmallows
Preheat oven to 350 degrees F. Spread pecans in a single layer on a sheet pan and bake for 6 to 8 minutes or until lightly toasted and fragrant. Set aside.
Prepare a 9 x 13-inch baking pan by greasing or by spraying with cooking spray. In a large microwave safe bowl, combine chocolate and butter. Microwave on HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Add sugar and eggs, stirring until well blended. Stir in flour. Spread batter in prepared pan. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle top of warm brownies with marshmallows and toasted pecans. Prepare Chocolate Frosting. Pour over marshmallows and pecans; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.
Chocolate Frosting
1/2 cup butter
1/3 cup milk
6 tablespoons unsweetened cocoa
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract
In a large saucepan, combine the butter, milk, and cocoa. Cook over medium heat, 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.
Marshmallows, pecans, and unsweetened chocolate are some of the ingredients that make these brownies so yummy. I used 4 unsweetened squares instead of a bar because I already had these in my pantry.
Toasting the pecans makes them even more flavorful.
Spread the batter in a 9 x 13-inch baking pan.
Bake for 25 - 30 minutes.
Sprinkle the brownies with the marshmallows and pecans.
Spread the warm chocolate frosting over the marshmallow and pecans.
Let the brownies cool for 1 hour before cutting into squares.
These are some amazing brownies!
This recipe was shared with:
Newlyweds Recipe Linky
Thriving on Thursdays
Jam Hands Recipe Sharing Monday
Weekend Potluck
Full Plate Thursday
This recipe was shared with:
Newlyweds Recipe Linky
Thriving on Thursdays
Jam Hands Recipe Sharing Monday
Weekend Potluck
Full Plate Thursday
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