Favorite Recipe: Mississippi Mud Brownies by Bev Church
Brownie Ingredients:
2 sticks butter
4 ounces unsweetened chocolate
2 cups sugar
1 ½ cup flour
4 eggs
¼ tsp. salt
1 tsp. vanilla
Topping Ingredients:
1 (10 ounce) package of mini marshmallows
1 ½ cup chopped pecans
1 box confectioner’s sugar
1 stick butter
2 ounces unsweetened chocolate
1 tsp. vanilla
6 Tbs. half and half
Preparation:
Melt the 2 sticks of butter in a medium saucepan and add the 4 ounces of chocolate. Cook on low until melted. Cool. Add flour, sugar and salt and beat the eggs into the mixture. Add vanilla and mix well. Pour into a 9 x 12 inch baking pan. Bake at 350 degrees for 20 to 25 minutes. Remove from oven. While brownies are still hot, sprinkle the marshmallows and pecans all over the top.
Melt the butter and chocolate. Add confectioner’s sugar a little at a time alternating with the half and half. Beat and cook on low until smooth. Remove from heat and stir in vanilla. Pour the hot mixture evenly over the marshmallows and pecans. Makes about 2 dozen brownies. |
