Mississippi Mud Brownies

Mississippi Mud Brownies takes roughly 1 hour from beginning to end. This recipe makes 12 servings with 328 calories, 3g of protein, and 14g of fat each. For 57 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have unsalted butter, flour, pecans, and a few other ingredients on hand, you can make it. 1123 people were impressed by this recipe. Many people really liked this Southern dish. It works well as a side dish. It is brought to you by Brown Eyed Baker. With a spoonacular score of 18%, this dish is not so tremendous. Similar recipes include Mississippi Mud Brownies {AKA Frosted Marshmallow Brownies}, Mississippi Mud Brownies, and Mississippi Mud Brownies.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

2 eggs

½ cup all-purpose flour

¾ cup granulated sugar

2½ cups miniature marshmallows

¾ cup chopped pecans, divided

2 cups powdered sugar

¼ teaspoon salt

½ cup unsalted butter, melted and cooled slightly

½ cup unsweetened cocoa powder

½ teaspoon vanilla extract

¼ cup whole milk

Equipment:

aluminum foil

baking pan

oven

wooden spoon

whisk

bowl

skewers

knife

frying pan

wire rack

sauce pan

hand mixer

Cooking instruction summary:

1. Make the Brownies: Preheat oven to 325 degrees F. Line an 8x8-inch square baking dish with aluminum foil and coat lightly with non-stick cooking spray. 2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar and salt until blended. Using a wooden spoon, stir in the melted butter and mix until combined. (The batter may get hard like fudge at this point.) Add the eggs and vanilla extract and stir until blended and no clumps remain. Fold in ½ cup of the chopped pecans. Pour the batter into the prepared baking dish and bake for 35 - 37 minutes, or until a thin knife or skewer inserted into the center comes out with very moist crumbs attached. 3. Remove from the oven and sprinkle the marshmallows evenly over the top. Return the pan to the oven and bake until the marshmallows are slightly puffy, about 4 minutes. Remove from oven and place on a wire cooling rack. Allow the brownies to rest for 5 minutes, then toast the tops of marshmallows with a kitchen torch (this is optional). 4. Make the Chocolate Fudge Icing: In a small saucepan, melt the butter over medium-high heat, stirring frequently. Add the milk and cocoa powder and cook, whisking constantly, until the mixture has thickened, 1 to 2 minutes. Remove from the heat and add the powdered sugar, vanilla and salt, and beat with an electric mixer on medium speed until the frosting is smooth.5. Immediately pour and spread the chocolate icing evenly over top (work quickly as the icing begins to harden as soon as it's made). Sprinkle the top with the remaining chopped pecans. Allow to cool completely and cut into squares. The brownies can be stored in an airtight container at room temperature for up to 5 days.

 

Step by step:


1. Make the Brownies: Preheat oven to 325 degrees F. Line an 8x8-inch square baking dish with aluminum foil and coat lightly with non-stick cooking spray.

2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar and salt until blended. Using a wooden spoon, stir in the melted butter and mix until combined. (The batter may get hard like fudge at this point.)

3. Add the eggs and vanilla extract and stir until blended and no clumps remain. Fold in ½ cup of the chopped pecans.

4. Pour the batter into the prepared baking dish and bake for 35 - 37 minutes, or until a thin knife or skewer inserted into the center comes out with very moist crumbs attached.

5. Remove from the oven and sprinkle the marshmallows evenly over the top. Return the pan to the oven and bake until the marshmallows are slightly puffy, about 4 minutes.

6. Remove from oven and place on a wire cooling rack. Allow the brownies to rest for 5 minutes, then toast the tops of marshmallows with a kitchen torch (this is optional).

7. Make the Chocolate Fudge Icing: In a small saucepan, melt the butter over medium-high heat, stirring frequently.

8. Add the milk and cocoa powder and cook, whisking constantly, until the mixture has thickened, 1 to 2 minutes.

9. Remove from the heat and add the powdered sugar, vanilla and salt, and beat with an electric mixer on medium speed until the frosting is smooth.

10. Immediately pour and spread the chocolate icing evenly over top (work quickly as the icing begins to harden as soon as it's made). Sprinkle the top with the remaining chopped pecans. Allow to cool completely and cut into squares. The brownies can be stored in an airtight container at room temperature for up to 5 days.


Nutrition Information:

Quickview
327k Calories
3g Protein
13g Total Fat
52g Carbs
1% Health Score
Limit These
Calories
327k
16%

Fat
13g
21%

  Saturated Fat
5g
37%

Carbohydrates
52g
17%

  Sugar
41g
46%

Cholesterol
48mg
16%

Sodium
75mg
3%

Caffeine
8mg
3%

Get Enough Of These
Protein
3g
7%

Manganese
0.46mg
23%

Copper
0.24mg
12%

Selenium
5µg
8%

Fiber
1g
8%

Phosphorus
71mg
7%

Magnesium
28mg
7%

Vitamin B1
0.09mg
6%

Iron
1mg
6%

Vitamin A
287IU
6%

Vitamin B2
0.09mg
6%

Zinc
0.69mg
5%

Folate
16µg
4%

Potassium
106mg
3%

Vitamin E
0.39mg
3%

Vitamin B3
0.48mg
2%

Vitamin D
0.35µg
2%

Vitamin B5
0.23mg
2%

Calcium
22mg
2%

Vitamin B12
0.1µg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need
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Food Trivia

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Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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