Easy Mississippi Mud Brownies Recipe
Mom Spark readers, I have such a great treat to share with you today! I came across this recipe while browsing my assigned blogger, Melanie at Fabulously Fun Food. This was a new blog to me so I had a fun time browsing through all of her archives for the perfect recipe to try. I had a few recipes in mind, like the Smothered Enchiladas or the Golden Macaroni and Cheese.
When I saw the post for Mississippi Mud Cake I knew I’d found the one. It did not disappoint at all. It is super-rich, gooey, sweet, chewy and delicious. After making these I have to say I think they are more brownies than cake, as they are very dense and rich. My little change was to rename them brownies instead of cake. 🙂
Ahhmazing. Ready for the recipe?
- I halved this recipe and baked it in an 8″ x 8″ glass baking dish that was liberally sprayed with baking spray (The kind with flour in the spray). Alternatively, you can butter the dish and dust with cocoa powder.
- The original recipe called for homemade chocolate frosting but I substituted pre-made frosting, which I don’t mind at all. If you are anti-prepared frosting, feel free to make yours from scratch. The frosting recipe can be found here.
- Originally the pecans are added to the cake batter, but I preferred to have them on top. Do whichever you prefer. They can be omitted if you have nut allergies in your family or if you just aren’t a fan of nuts in baked goods. They do add a great flavor and crunch so I recommend adding them.
Mississippi Mud Brownies
- 1 cup butter, melted
- 2 cups sugar
- 1/2 cup unsweetened cocoa
- 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
- 1 can prepared chocolate frosting (I used a milk chocolate frosting)
1. Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. (If you use a different size pan you will have to adjust cooking time. Just keep an eye on it and keep checking for doneness).
3. Remove cake from oven and cool completely. You can transfer the cake to thefridge once the pan is cooled enough. (Don't put a hot pan in a cold fridge).
4. When ready to serve, microwave the chocolate frosting for 30 seconds and stir. Spread the frosting over the cake, then garnish with chopped pecans. Using a sharp knife that has been sprayed lightly with Pam, cut into squares.
Slightly adapted from Fabulously Fun Food and The All New Ultimate Southern Living CookbookAll images and text ©