The Pioneer Woman Tasty Kitchen
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Mississippi Mud Brownies

4.66 Mitt(s) 6 Rating(s)6 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 5

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Level: Easy

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Description

A dense brownie layer topped with crunchy pecans, sticky marshmallows, then drizzled with a thin chocolate frosting.

Ingredients

  • ¾ cups All-purpose Flour
  • 2 Tablespoons Unsweetened Cocoa Powder
  • ½ teaspoons Salt
  • ½ cups Unsalted Butter, At Room Temperature
  • 1 cup White Sugar
  • ¾ teaspoons Pure Vanilla Extract
  • 2 whole Large Eggs
  • ¾ cups Semi-Sweet Chocolate Chips
  • ½ cups Crunchy Peanut Butter
  • 1-½ teaspoon Canola Oil
  • 2 cups Mini Marshmallows
  • ½ cups Chopped And Toasted Pecans
  • 2 cups Confectioners Sugar
  • ⅛ teaspoons Salt
  • 4 Tablespoons Unsalted Butter
  • 2 Tablespoons Unsweetened Cocoa Powder
  • ¼ cups Plus 2 Tablespoons Of Milk
  • ¼ teaspoons Pure Vanilla Extract

Preparation

Preheat oven to 350 degrees F. Line an 8×8″ square baking pan with parchment paper or foil. If using foil, spray it with cooking spray.

In medium bowl, combine flour, 2 Tablespoons cocoa powder, and 1/2 teaspoon salt. Set aside.

In large mixing bowl, beat together 1/2 cup butter, sugar, and 3/4 teaspoons vanilla until creamy. Add the eggs one at a time. Stir dry ingredients into batter. Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. Bake in preheated oven for 22-25 minutes.

When brownie layer is done baking, combine peanut butter and oil in a microwave safe bowl or measuring cup and microwave on high for 20 seconds to soften. Pour this warm mixture over hot brownie and spread. Sprinkle the peanut butter covered brownies with marshmallows. Return to oven to bake for 3 more minutes, or until the marshmallows puff. Remove from oven and sprinkle puffed marshmallows with toasted pecans.

To make frosting, combine confectioners sugar and salt. In small saucepan, melt 4 Tablespoons butter over medium heat. When butter is melted, add the 2 Tablespoons of cocoa powder and 1/4 cup of the milk and heat until the mixture begins to boil. Pour this mixture into confectioners sugar/salt mixture and beat on high speed with an electric mixer until smooth and glossy. If frosting is not pourable at this point, add remaining 2 Tablespoons of milk (I didn’t have to do this). Lastly, beat in 1/4 teaspoon vanilla, then pour evenly over puffed marshmallows and pecans.

Let cool completely in refrigerator for 1-2 hours. Cut into squares and enjoy!

7 Comments

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Debbie on 4.30.2012

These were SO good. I made these for potluck at church but since I was pressed for time I made a few changes. First I used a good box brownie mix instead of making my own. I also made them in a 9×13 cake pan. Because they were a little bigger I increased the peanut butter & oil (3/4c of pb & 2t oil). I also chose not to make the icing but used a can of milk chocolate frosting, warmed it for 30 seconds in the microwave & poured it over the marshmallow & pecans. Really good & everybody LOVED them.

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Joyskitchen on 1.22.2012

These are delicious! I added another 1/4 cup of peanut butter to the peanut butter layer but that was the only change I made. I will definitely make these again. Thank you!

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sharonzc on 2.16.2011

I made this recipe for the nursing/medical staff in my unit…OMG!! You have made me extremely popular!!
Everyone wants the recipe but then they will know my kept secret of “Tasty Kitchen”.

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HealthyOne on 2.7.2011

These are really yummy – thanks for sharing!

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CookBakeandDecorate on 2.7.2011

Seriously, the first word that comes to mind is YUM!!!!

6 Reviews

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daycaresher on 3.5.2012

Loved these! I would add more nuts next time.

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Lindsey on 2.4.2012

VERY rich. Surprisingly, my husband wasn’t a fan. My favorite part was actually the frosting on top! I’ve always wondered how to make that! :)

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newchef on 1.23.2012

My husband (and guests) declared these the best brownies I have ever made :). Absolutely delicious!

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bacey on 1.22.2012

These were easy and delicious! My favorite thing is the texture — they are crispy and chewy at the same time because of the marshmallows and pecans. I made them in a 9″ cake pan and cut them into 12 wedges. They are so rich, so next time I’ll cut smaller pieces.

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Laurie - Simply Scratch on 1.18.2012

An absolute fun and delicious recipe!

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