Alicia (justthere) wrote in bakebakebake,

Mississippi Mud Brownies

Hi there! First time posting, thoroughly enjoying the lurking. I thought I'd share with you this brownie recipe. It's kind of hard to go wrong with chocolate and marshmallows so I figured this would be a good introductory post. You can find the recipe  under the cut or at my blog, life@justthere.
You will need:

For the brownies:

6oz unsweetened chocolate, chopped

2 sticks unsalted butter

1 1/2 c. all purpose flour

1/3 c. cocoa powder (dutch processed, like most of you will probably already have in your cupboards)

1/2 tsp salt

3 c. sugar

5 large eggs

3/4 c pecans (honestly, I used a half cup because that was what was in the package, and they were just fine – also, this is totally optional, it will not affect the chemistry of the brownie if you hate nuts, just makes it less of a mississippi mud brownie and more of a…brownie.)


For the topping:

3/4 c. marshmallow creme/fluff/whatever they call it where you are

1/4 c. semisweet chocolate chips

2 tsp. vegetable oil

(for what it’s worth, I think you could use milk chocolate chips here and be just fine, and I’m also convinced a single teaspoon of oil would thin out the chocolate enough for drizzling, too. not only that, but if you hate marshmallows I think this would be a great place for a good rich buttercream (made with butter, not shortening!) spread very thin.)

First, get your chocolate all chopped like so:


Go ahead and preheat your oven to 325 degrees, with the rack set on the middle position. Grab a 13 x 9” baking dish and line it with aluminum foil with a little hanging over (so you can lift it out later) and spray with cooking spray.

Here is where the recipe calls for a double boiler setup to melt your chocolate and butter, like this:

which you want to melt your chopped chocolate and your 2 sticks of butter (!!!) in until it's all smooth and glossy and fabulous. You should have no more than half an inch of barely simmering water in your pan, and your boiler insert should not touch the water.  When it's melted, remove from heat and let cool slightly while you do other fun things like combining your flour, cocoa and salt in a separate bowl, like so:

Once you've got that all combined, in yet another separate bowl whisk together your 5 eggs and your 3 cups of sugar. No one said these have to be good for you, right? When your eggs and sugar are all having a party, pour in your melted chocolate and whisk a bit more until the chocolate has joined the party as well. Add your flour in (I recommend this in segments but the recipe just says to add it until no streaks remain, might as well make it easier on yourself right?)  and stir until everything is incorporated as uniformly as possible - no flour streaks remain. Should look like this:

Yum. Eat that, Duncan Hines.  Fold in your pecans if you're using them and plop it all into your prepared pan, spreading as evenly as you can manage, and then chuck it into the oven for about 35 minutes or until a toothpick in the center comes out with a few moist crumbs. Set on a wire rack to cool.

Now, grab that marshmallow fluff and scoop it (in sections is easiest imo) onto the hot brownies. Let it sit to soften while you microwave your chocolate chips and oil for 30 or so seconds, stirring to make sure it's all runny and amazing. Grab an offset spatula or knife or whatever tickles your fancy and smooth the marshmallow creme over the brownies. Grab a spoon and drizzle your melted chocolate over the top until you get something that looks like this:

Let your brownies of amazing awesome sit for two or more hours before lifting out with the aluminum foil and cutting into 2" squares. Bite in to one and discover nirvana, find world peace.

(recipe from



Tags: brownies, marshmallows, nuts

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