These brownies were very easy to make and very fudgy. I didn't add the marshmallows, pecans, or frosting but instead drizzled the brownies with caramel. Although I'm sure they would be even better with all of the extra goodies!
I made this and it is wonderful. I want to make it again, but when I click on the chocolate frosting link, I get an advertisement for canned frosting. I need the original frosting recipe. It would be a shame to use canned frosting in this recipe. Please help!
As my grandpappy, Ol' Reliable, used ta say, "Close, but no cee-gar!" These look too pretty to be called Mississippi Mud brownies. Real Mississippi mud is an ugly but interesting mixture of clay, topsoil, gravel, silt, and sundry other terrestrial tidbits from every state the river runs through. Brownies called Mississippi Mud should look the part, and they should be the best dang brownies to ever pass the lips of the consumer. The ones in these pictures look like the product of a bakery, where eye appeal trumps flavor for selling a product. They're good but too pretty. The first Mississippi Mud brownies that I had years ago looked the part--like a pan full of mud peppered with topsoil on a bed of topsoil, as if the topsoil from the riverbank had shaken loose and scattered over the mud below--and they were the best tasting brownies that I've ever had before or since. Real Mississippi Mud brownies should be ugly as sin, moist as mud, and have a flavor that is downright decadent.
Excellent recipe! Easy to make. Perfect brownie for those who live a rich dessert. Roasting the pecans makes a world of difference.
Must add more milk to frosting to make it pourable.