Mississippi mud treats apparently come in many forms; cake, pie, and brownies. Wikipedia says the cake version is the original, resembling the banks of the Mississippi River. Having never been to the banks of the Mississippi, I’ll have to take Wikipedia’s word for it.
Though I usually avoid chocolate as a potential migraine trigger, I had a small bite of these brownies, and it was heavenly. It reminded me a bit of fudge, the homemade kind that a favorite aunt or beloved neighbor might make each Christmas. The original recipe comes from Grandbaby Cakes, and I adapted it just slightly to increase the amount of icing and fully cover the treats. Next time, I might mix some pecans into the brownie batter in addition to the topping.
For the brownies
- 4 ounces unsweetened chocolate, chopped
- 12 tablespoons butter
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1 1/2 cups toasted chopped pecans
- 3 cups miniature marshmallows
For the icing
- 8 tablespoons butter
- 1/3 cup milk
- 6 tablespoons cocoa powder
- 4 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Spray a 9 x 13 baking tin with baking spray.
In a large saucepan, heat chopped chocolate and butter on low until completely melted. Remove from heat and stir in sugar, then eggs, one at a time. Stir in flour in two batches until batter is smooth and pour into the prepared tin.
Bake for 25-27 minutes, until a cake tester inserted in the center comes out with a few moist crumbs. Top with toasted chopped pecans and miniature marshmallows.
For the icing, heat butter, milk, and cocoa over low heat and cook until the butter melts. Pour into the bowl of a stand mixer and add 2 cups powdered sugar, beating to combine. Add vanilla and remaining powdered sugar, beating until smooth.
Working quickly, pour icing over the pecans and marshmallows, coating completely. Allow to cool about 1 hour, until icing is set. Cut into squares; store in an airtight container at room temperature for 2-3 days. Makes 24.