Whether you like them chewy, cake-y, glazed, with nuts or without … I think all will agree that brownies are downright delicious!
I love a good old plain classic brownie, but I can’t help but add toppings onto this yummy treat to make a Mississippi Mud Brownie.
Living on the banks of the mighty, muddy Mississippi River, these sugary-sweet brownies are a favorite. I think folks up North call them Rocky-Road brownies but I have always referred to them as Mississippi Mud brownies after our chocolate-y brown river and the Mississippi Delta pecans that give them crunch.
It is really easy to make brownies from scratch. The ingredient list is simply pantry staples that I always have on hand. If you want to take a short-cut, you can use a boxed mix and then add the toppings to that to transform them from ordinary to extraordinary.
Marshmallows are a big part of these decadent brownies. To keep the marshmallows fluffy and gooey, you cook them just long enough for them to swell and soften. Spread them over the top of the hot brownies just when the brownies are done and return the pan to the oven for only about 5 minutes. Keep an eye on them so that they do not brown.
For the crunch, I use pecans because they are my family’s favorite. Feel free to substitute your favorite chopped nuts for the pecans. Walnuts, peanuts, cashews, and even a mixed nuts blend would all be delicious.
The sugary-sweet chocolate glaze is what takes these brownies over the top!
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Mississippi Mud Brownies
For the brownies:
- 1 cup (2 sticks) unsalted butter, at room temperature, plus extra to grease the pan
- 1/2 cup all-purpose flour, plus extra to flour the pan
- 4 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups mini–marshmallows
- 1 cup chopped pecans
For the icing:
- 1 1/2 cups powdered sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup 2% or whole milk
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
To make the brownies: Preheat the oven to 350 degrees. Butter and lightly flour a 9 X 13-inch baking pan. Set aside.
Place the flour, cocoa powder, and salt into a small bowl. Stir to combine. Set aside.
In a large mixing bowl cream the sugar and butter. Add the eggs, one at a time, and mix until well blended. Stir in the vanilla. Add the flour mixture and stir until just blended.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Remove the cake from the oven and sprinkle the marshmallows and pecans evenly over the top. Return to the oven and bake just until the marshmallows start to soften, about 5 minutes. Do not brown the marshmallows. Remove from the oven and set aside while you make the icing.
To make the icing: Place the powdered sugar in the bowl of an electric mixer.
In a medium saucepan over medium heat, cook the butter, milk, cocoa powder, and vanilla, stirring constantly, until the butter melts, about 3 to 4 minutes. Add the chocolate mixture to the powdered sugar and beat until smooth.
Drizzle the icing evenly over the warm brownies. Let cool to room temperature, about 1 hour, before cutting into squares.
Serves 12.
Printed with permission from The Southern Pantry Cookbook by Jennifer Chandler.
