Mississippi Mud Brownies

- Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Fluffy marshmallows, chopped pecans and chocolate frosting—who knew mud could be so delicious? Try these brownies today.

Hands-On time: 15 minutes
Total time: 1 hour 56 minutes
Yields: Makes 4 dozen


1 1/2 cups coarsely chopped pecans

1 (4-oz.) unsweetened chocolate baking bar, chopped

3/4 cup butter

2 cups sugar

4 large eggs

1 cup all-purpose flour

3 cups miniature marshmallows

Chocolate Frosting

How to Make It

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.

Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.


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