Mississippi Mud Brownies

I must say that I have never heard about such a thing as Mississippi mud brownies till I spotted them at greens & chocolate blog. But when I saw them, they immediately caught my attention. So I told myself I have to make them! You know how I love chocolate desserts, especially healthy ones like Chocolate Lentil Brownies.

For those who are like me and hear about Mississippi mud brownies for the first time, it’s a brownie topped with crunchy peanut butter, fluffy marshmallows, toasted chopped pecans and covered with chocolate frosting. Sounds really delicious, isn’t it? I bet you are already drooling now, because I am!

I made them for my mother-in-law birthday last week and everybody loved them! It was a highlight of the evening!

These brownies are so easy to make. First you need to make the chocolate layer by following the recipe below.

When the bottom layer is baked, pour the peanut butter mixture over it. Spread with mini marshmallows and return to the oven until the marshmallows begin to melt. Remove from the oven, sprinkle with toasted chopped pecans and set aside to cool.

Finally, top the brownie with a warm chocolate frosting and let cool completely for about 2 hours. That’s it!

I know, I know… It is really hard to wait for a few hours… But it’s worth it!

You have to admit Mississippi mud brownies look sooo tempting! And they are damn delicious… Mmmm!

I think you’ll love this recipe or any of my other fantastic desserts on the blog.

• Healthy Plum Cake with Lemon Cashew Icing
• Banana Bread with Crunchy Streusel Topping

Mississippi Mud Brownies Recipe

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Ingredients

• 3/4 cup (90g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter , at room temperature
• 1/2 cup (110g) white sugar
• 3/4 teaspoon vanilla extract
• 2 large eggs , at room temperature
• 3/4 cup (130g) semi-sweet chocolate chips
• 1/2 cup (125g) crunchy peanut butter
• 1 teaspoon vegetable oil
• 2 cups (100g) miniature marshmallows
• 1/2 cup (65g) chopped and toasted pecans

For the Chocolate Frosting:

• 1 1/2 cup (180g) powdered sugar
• 1/2 teaspoon salt
• 4 tablespoons (60g) unsalted butter
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup (60ml) milk
• 1/4 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, and lightly spray with nonstick spray. Set aside.
• In a small bowl, combine flour, cocoa powder and salt. Set aside.
• In a large mixing bowl, beat together butter, sugar and vanilla extract, until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Stir dry ingredients into batter.
• Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips and bake for about 20-25 minutes.
• In a microwave safe bowl, combine peanut butter and oil. Heat for 20 seconds to soften. Pour this mixture all over the warm brownies and spread.
• Spread miniature marshmallows over the peanut butter, return to the oven and bake until the marshmallows puff up, about 3 minutes.
• Remove from oven, top with the toasted chopped pecans and set aside to cool.

Frosting:

• In a medium bowl, combine powdered sugar and salt.
• In a small pan, melt 4 tablespoons of unsalted butter. Stir in cocoa powder, milk and heat until the mixture begins to boil. Remove from heat and immediately whisk with powdered sugar/salt mixture. Beat in vanilla extract.
• Spread frosting evenly over puffed marshmallows and pecans.
• Let cool completely (for 1-2 hours) before cutting and serving. Enjoy!