MISSISSIPPI MUD BROWNIES (MARSHMALLOW BROWNIES)
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
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
PEANUT BUTTER MISSISSIPPI MUD BROWNIES
Make and share this Peanut Butter Mississippi Mud Brownies recipe from Food.com.
Provided by Pinay0618
Categories For Large Groups
Time 1h25m
Yield 30 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
- Beat 1 cup butter and 2 cups granulated sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13- x 9-inch pan.
- Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour, and add to peanut butter mixture, beating at low speed just until blended.
- Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together.
- Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven to a wire rack; sprinkle with marshmallows and peanuts.
- For frosting:.
- Cook butter, cocoa, and milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat. Whisk in powdered sugar and vanilla until smooth.
Nutrition Facts : Calories 369.5, Fat 20.7, SaturatedFat 9, Cholesterol 63.2, Sodium 231.2, Carbohydrate 43.6, Fiber 2.2, Sugar 31.9, Protein 6.7
MISSISSIPPI MUD BROWNIES
I found this recipe on the Duncan Hines web site. My family loved them. I only used half the chocolate icing as the recipe called for. Cook time includes cooling time.
Provided by Kathy in Fla
Categories Dessert
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 °F.
- Grease bottom of 13x9-inch pan.
- Combine brownie mix, eggs, water and oil in large bowl.
- Stir with spoon until well blended, about 50 strokes.
- Spread in pan.
- Bake at 350 °F for 27 to 30 minutes or until set.
- Spread marshmallow cream gently over hot brownies.
- Place frosting in microwave-safe bowl.
- Microwave on high power for 15 to 30 seconds.
- Stir until smooth.
- Pour frosing over marshmallow cream.
- Swirl with knife to marbleize.
- You can either cook the pecans in the brownies or sprinkle them on top.
- Cool completely.
- Cut into bars.
- Makes 20 to 24 brownies.
PEANUT BUTTER BROWNIES
Brownies won't get any better than this peanut butter and chocolate combo frosted with even more peanut butter. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. In small bowl, reserve 1/2 cup of the brownie batter; set aside. Spread remaining batter in pan.
- In small bowl, mix brown sugar, 1/4 cup peanut butter and 1 egg. Spoon peanut butter mixture by tablespoonfuls evenly onto brownie batter. Top with random tablespoonfuls of reserved brownie batter. Cut through batter several times with knife for marbled design.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
- In small bowl, mix Peanut Butter Frosting ingredients, until smooth and spreadable. Spread frosting over brownies. Cut into 5 rows by 4 rows. Store tightly covered.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 22 g, TransFat 0 g
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