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Mississippi Mud Dessert Brownies

Yield 16 brownies


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.