Mississippi Mud Brownies

My mother jokes that if she had a nickel for every pan of these she’s made, she’d be wealthy! They are so rich, so sweet, and so good! Cut in small squares.

Original recipe makes 20 brownies

Ingredients

1 cup butter
1/3 cup unsweetened cocoa powder
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 pinch salt
1/2 cup chopped pecans
1 (10.5 ounce) package miniature marshmallows

1/3 cup unsweetened cocoa powder
1/2 cup butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/3 cup milk

PREP

15 mins
COOK

30 mins
READY IN

45 mins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in cocoa until smooth. Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in pecans and marshmallows. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan.
To make the frosting: In a medium saucepan, melt together 1/2 cup of butter and 1/3 cup of cocoa. Mix in confectioners’ sugar and 1 teaspoon vanilla until smooth. Gradually beat in the milk, a tablespoon at a time until icing is a nice spreading consistency.