Mississippi Mud Dessert Brownies

Southern Living
16 brownies


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1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups sugar
1/2 cup unsweetened cocoa
1/2 cup shortening
1 large egg
1/2 cup water
1 teaspoon vanilla extract
3/4 cup caramel sauce
1 cup miniature marshmallows
3/4 cup DIAMOND OF CALIFORNIA Shelled Pecan Halves, chopped and toasted
3/4 cup semisweet chocolate morsels


Stir together first 5 ingredients in a large bowl; cut in shortening with a pastry blender or fork until crumbly. Stir in egg, 1/2 cup water, and vanilla. Spread mixture into a lightly greased aluminum foil-lined 8-inch square pan.

Bake at 350° for 35 to 38 minutes or until center is set. Remove from oven; spread with caramel sauce. Sprinkle with marshmallows and pecans, and bake 6 to 8 more minutes.

Microwave chocolate morsels in a glass bowl at MEDIUM (50% power) 1 minute; stir until smooth. Drizzle over warm brownies. Cool and cut into squares.

Created date

May 2001