Mississippi Mud Brownies

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Fluffy marshmallows, chopped pecans and chocolate frosting—who knew mud could be so delicious? Try these brownies today.

Yield:

Makes 4 dozen

Recipe from

Recipe Time

Hands-On: 15 Minutes
Total: 1 Hour, 56 Minutes

Ingredients

1 1/2 cups coarsely chopped pecans
1 (4-oz.) unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all-purpose flour
3 cups miniature marshmallows

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.

2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.

3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.

4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

Note:

April 2011