Chocolate Mud Brownies Recipes

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MISSISSIPPI MUD BROWNIES (MARSHMALLOW BROWNIES)



Mississippi Mud Brownies (Marshmallow Brownies) image

Irresistible Mississippi Mud Brownies include an easy homemade brownie recipe topped with warm gooey marshmallows and chocolate frosting.

Provided by Lauren Allen

Categories     Dessert

Time 45m

Number Of Ingredients 14

1/3 cup unsweetened cocoa powder
1/2 cup oil ((vegetable or canola oil))
1/2 cup butter (, softened)
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
3 cups mini marshmallows
1/2 cup butter (, melted)
1/3 cup unsweetened cocoa powder
1/3 cup evaporated milk
1 teaspoon vanilla extract
3 - 3 1/2 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
  • In a large mixing bowl, pour oil over cocoa powder and mix.
  • Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing after each addition. Add vanilla and mix.
  • Add flour and salt and stir to combine.
  • Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
  • Once brownies are cool, make the frosting.

Nutrition Facts : Calories 245 kcal, Carbohydrate 29 g, Protein 2 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 185 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

CHOCOLATE MUD BROWNIE BARS



Chocolate Mud Brownie Bars image

Make and share this Chocolate Mud Brownie Bars recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 55m

Yield 16 serving(s)

Number Of Ingredients 14

1 cup flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups sugar (for a less sweeter taste reduce sugar slightly)
1/2 cup sifted unsweetened baking cocoa
1/2 cup Crisco shortening
1 large egg
1/2 cup water
2 teaspoons vanilla
3/4 cup caramel sauce
1 1/4 cups mini marshmallows
3/4 cup chopped pecans or 3/4 cup walnuts
1 cup miniature chocolate chip
2 tablespoons butter

Steps:

  • Set oven to 350 degrees.
  • Prepare an 8 x 8-inch foil-lined baking dish, then grease the foil.
  • In a bowl mix the flour, baking powder, salt, sugar and sifted cocoa powder until combined.
  • Using a pastry blender or a fork cut in the shortening until crumbled.
  • Add/stir in egg, 1/2 cup water and vanilla until combined.
  • Spread the mixture into prepared baking dish.
  • Bake for about 35 minutes or until the center is set.
  • Remove from oven then spread with caramel sauce.
  • Sprinkle with marshmallows and then chopped nuts.
  • Return to oven and bake for another 6-8 minutes more.
  • In the microwave melt the mini baking chips with butter until melted and smooth stirring once; drizzle over warm bars.
  • Cool and cut into small squares.

Nutrition Facts : Calories 309.8, Fat 15.6, SaturatedFat 5.1, Cholesterol 17.2, Sodium 211.9, Carbohydrate 44.3, Fiber 2.4, Sugar 24.1, Protein 3

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  • In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar and salt until blended. Using a wooden spoon, stir in the melted butter and mix until combined. (The batter may get hard like fudge at this point.) Add the eggs and vanilla extract and stir until blended and no clumps remain. Fold in ½ cup of the chopped pecans. Pour the batter into the prepared baking dish and bake for 35 - 37 minutes, or until a thin knife or skewer inserted into the center comes out with very moist crumbs attached.
  • Remove from the oven and sprinkle the marshmallows evenly over the top. Return the pan to the oven and bake until the marshmallows are slightly puffy, about 4 minutes. Remove from oven and place on a wire cooling rack. Allow the brownies to rest for 5 minutes, then toast the tops of marshmallows with a kitchen torch (this is optional).
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