Mississippi Mud Brownies
User Reviews
5
Mississippi Mud Brownies
Description
This recipe begins with a brownie base combining melted butter, granulated sugar, eggs, vanilla, cocoa powder, flour, baking powder, salt, shredded sweetened coconut, and chopped pecans. The batter is baked in a 9x13-inch pan until set but moist. As soon as it comes out of the oven, miniature marshmallows are spread on top to soften and slightly melt into the warm brownie.
Chopped pecans are then sprinkled over the marshmallows for additional texture and flavor. Meanwhile, a fudge frosting made from melted butter, cocoa powder, vanilla, milk, and powdered sugar is prepared and dolloped on top of the marshmallows while they are still warm, blending the layers slightly but maintaining softness. This creates a multi-textured, chocolatey treat with notes of coconut and nutty crunch.
The brownies can be stored covered at room temperature or in the refrigerator for several days to keep their texture. Options for skipping pecans or substituting them with pretzels are offered to accommodate nut allergies or flavor preference. This dessert pairs well as a decadent treat with coffee or milk.
Ingredients
Brownie base
- 1 cup butter melted, salted, 227g
- 2 cups granulated sugar 400g
- 4 egg large
- 2 teaspoons vanilla extract
- 2/3 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut shredded, sweetened
- 1 1/2 cups pecans divided, coarsely chopped
- 1/2 (10-ounce) bag miniature marshmallows
Fudge frosting
- 1/4 cup butter melted, salted
- 3 Tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- 3 Tablespoons milk
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with a parchment paper sling or spray with cooking spray.
- In a large bowl, cream together the butter and sugar until light. Add in the eggs and vanilla and beat until smooth. Add cocoa, flour, baking powder, salt, coconut, and 1 cup of the chopped pecans and stir to combine.
- Pour the brownie batter into the prepared pan and bake in the preheated oven for 30-40 minutes or until a toothpick or sharp knife inserted in the center comes out clean.
- While the brownies are baking, mix all of the frosting ingredients together and beat until smooth. Set aside.
- Remove the brownies from the oven and Immediately top with the marshmallows. Wait 5 minutes, then sprinkle remaining chopped pecans on top.
- To frost, scoop dollops of frosting over the soft marshmallows while the brownies are still hot and then gently spread or nudge the dollops of frosting around to touch each other. It won't be perfect because the soft marshmallows make it tricky to truly "frost" the brownies, but it will be okay if marshmallow pokes through in places. Frosting these brownies while they are still warm helps because the frosting will melt just a bit and make for extra gooey yumminess.
- Cool, then cut into squares and serve.
Notes
- Store leftover brownies in an airtight container on the counter or in the fridge for 3-4 days to maintain freshness.
- Omit pecans if allergic or replace with broken pretzels for crunch without nuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18brownies
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 213mg | 9% |
| Potassium | 138mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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