Mississippi Mud Brownies
Mississippi mud brownies feature a rich, chocolate walnut brownie base topped with a layer marshmallows and a chocolate fudge frosting.
Equipment
- mixing bowls of various sizes
- 8" x 8" square baking pan
- medium sized saucepan
Ingredients
For the brownies:
- 1/2 cup unsalted butter
- 1/3 cup cocoa powder, Dutch process preferred
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1/4 cup toasted walnuts, chopped
For the frosting:
- 1/2 cup granulated sugar
- 2 tbsp cocoa powder
- 1 tbsp light corn syrup
- 1/4 cup heavy cream or half and half
- pinch of salt
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- 1/2 cup mini marshmallows
Instructions
For the brownies:
- Spread chopped walnuts on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.
- Preheat oven to 350°F. Grease an 8”x8” baking dish. In medium-sized saucepan, melt butter with cocoa powder over medium heat.
- Once butter has melted, remove saucepan from heat and add sugar, eggs, vanilla, flour, baking powder and salt.
- Stir in toasted walnut; pour into greased baking dish.
- Bake 20-25 minutes or until brownies begin to pull away from sides of pan. Cool pan completely on wire rack before frosting.
For the frosting:
- Combine all ingredients except for vanilla and powdered sugar in medium sized saucepan over medium heat.
- Bring to a full boil and cook 2 minutes, stirring occasionally.
- Remove from heat and stir in vanilla.
- Allow to cool to lukewarm, then add powdered sugar and whisk until smooth.
- Evenly spread marshmallows on top of cooled brownies; pour frosting evenly on top. Cut into squares.
Notes
- The walnuts can be toasted well in advance. Toasted nuts will keep sealed in an airtight container for about two weeks.
- You can use regular cocoa powder in this recipe instead of Dutch process; however, the chocolate flavor will not be as rich
- If frosting is too thick, thin it out with additional cream or half and half
- Once the powdered sugar has been mixed into the frosting, spread the frosting quickly before it sets up
- Brownies will keep in an airtight container for up to 3 days
- Brownies will freeze well if in an airtight container for up to 4 weeks
Nutrition
Serving: 1brownieCalories: 287kcalCarbohydrates: 44gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 57mgSodium: 27mgPotassium: 85mgFiber: 1gSugar: 38gVitamin A: 355IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg
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