Mississippi Mud Cake Brownies









For the cake:

1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)

2 cups sugar

1/2 cup unsweetened cocoa powder

4 large eggs (lightly beaten)

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 cups all-purpose flour

1 1/2 cups coarsely chopped pecans, toasted

1 (10.5-ounce) bag miniature marshmallows

For the chocolate frosting:

1 (16 oz) package powdered sugar, sifted

1/2 c. milk

1/4 c. butter, softened

1/3 c. unsweetened cocoa


Pre-heat oven to 350° degrees

Whisk together melted butter and next 5 ingredients in a large bowl.

Stir in flour and chopped pecans.

Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet).

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.

Remove from oven; top warm cake evenly with marshmallows.

Return to oven, and bake 5 minutes.

Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.

Drizzle Chocolate Frosting over warm cake.

Let the cake cool completely before cutting into squares!





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