Mississippi Mud Brownies

You'll be smitten with these Mississippi Mud Brownies. A moist brownie layered with chocolate chips, topped with melted crunchy peanut butter, marshmallows, sprinkled with toasted pecans and lacquered with a thin layer of frosting.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, brownies, chocolate, dessert, Mississippi mud, Mississippi mud brownies

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 641

Author Laurie McNamara

Ingredients

FOR THE BROWNIES:

3/4 cups unbleached all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoons kosher salt
1/2 cup unsalted butter at room temperature
1 cup granulated sugar
2 large eggs
3/4 cup semi-sweet chocolate chips
1/2 cup crunchy peanut butter

FOR THE FROSTING

1½ teaspoons grapeseed oil or canola
2 cups mini marshmallows
1/2 cup pecans chopped and toasted
2 cups powdered sugar
1/8 teaspoons kosher salt
4 tablespoons unsalted butter
2 tablespoons unsweetened cocoa powder
6 tablespoons milk
1/4 teaspoons pure vanilla extract

Instructions

TO MAKE THE BROWNIES:

Preheat oven to 350°.
Line an 8×8″ square baking pan with parchment paper or foil. If using foil, spray it with cooking spray.
In medium bowl, combine flour, cocoa powder, and salt. Set aside.
In large mixing bowl, beat together butter, sugar, and until creamy. Add the eggs one at a time.
Stir dry ingredients into batter.
Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. Bake in preheated oven for 22-25 minutes.
When brownie layer is done baking, combine peanut butter and oil in a microwave safe bowl or measuring cup and microwave on high for 20 seconds to soften.
Pour this warm mixture over hot brownie and spread. Sprinkle the peanut butter covered brownies with marshmallows. Return to oven to bake for 3 more minutes, or until the marshmallows puff.
Remove from oven and sprinkle puffed marshmallows with toasted pecans.

TO MAKE THE FROSTING:

Combine confectioners sugar and salt.
In small saucepan, melt butter over medium heat. When butter is melted, add the cocoa powder and milk and heat until the mixture begins to boil.
Pour this mixture into confectioners sugar/salt mixture and beat on high speed with an electric mixer until smooth and glossy. If frosting is not pourable at this point, add remaining milk.
Lastly, beat in vanilla, then pour evenly over puffed marshmallows and pecans.
Let cool completely in refrigerator for 1-2 hours. Cut into squares and enjoy!

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