Craving a dark and decadent brownie still warm from the oven? Try these addictive marshmallow and pecan-studded chocolate brownies from Southern Girl's Kitchen. And if the brownies weren't enough, she tops this tasty treat with a chocolate butter frosting. Have mercy...
Mississippi Mud Brownies
Submitted to Foodista by Southern Girl's Kitchen
For the Brownies:
I cup chopped pecans
1 cup butter
4 oz (1/2 cup) semisweet chocolate chips
2 cups sugar
1 1/2 cups all-purpose flour
1.2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 bag mini marshmallows
For Chocolate Frosting:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 milk
1/2 cup powdered sugar
1 teaspoon vanilla
Preheat oven to 350
Place chopped pecans in a single layer on a baking sheet and bake for 10 mins or until toasted. Granny made some brownies similar to these but used pecan halves rather than chopped. You can do that too, Granny would like them better that way.
Place butter and chocolate chips in a large microwave safe glass bowl and microwave on high for 1 minute or until melted, stirring every 30 seconds to make sure chocolate is melted.
Whisk sugar and next 5 ingredients into the chocolate mixture and pour batter into a greased pan..
I used an 11*15 Cookie Sheet (Jelly Roll) Pan
Bake at 350 for 20 minutes, then remove brownie from oven.. Don't eat them yet your not done.
Sprinkle mini marshmallows on top of brownie then place back into the oven and bake for about 10 more minutes or until marshmallows start to turn golden brown.
Now you're gonna need some chocolate drizzle, icing, frosting, milk... ok not milk
For that you stir the first 3 ingredients listed for the chocolate frosting in a sauce pan over medium heat until the butter is melted. Cook, stirring constantly until slightly thickened..about 2 minutes. remove from heat and using a mixer beat chocolate mixture, powdered sugar and vanilla at medium speed until smooth...
Remove marshmallow topped brownie from oven and drizzle (while still warm) with chocolate frosting and sprinkle with toasted pecans.
