…or Mississippi Mud Cake as it is sometimes called.
Brownies are good all by themselves. But then if you add warmed marshmallows and a layer of chocolate frosting . . . heaven! These brownies are soft and melt in your mouth. And if you’re in a hurry, make brownies from a box and then add the marshmallows and frosting. You really can’t lose no matter what.
1 cup butter, melted
2 cups sugar
½ cup unsweetened cocoa
4 large eggs, lightly beaten
1 t vanilla extract
1/8 t salt
1 ½ cups flour
1 ½ cups coarsely chopped pecans (optional)
1 bag miniature marshmallows
Chocolate frosting (see recipe below)
Whisk together first 6 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15 x 10-inch jelly-roll pan. Bake at 350 for 18-22 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven. Top warm cake evenly with marshmallows. Return to oven and bake 3 ½ minutes. Drizzle chocolate frosting over warm cake. Cool completely.
Note: Substitute two 19.5 oz. packages brownie mix, prepared according to package directions for first 7 ingredients, if desired. Stir in chopped pecans. Bake at 350 for 30 minutes. Proceed with marshmallows and frosting as directed.
1 – 32-oz. package powdered sugar
1 cup evaporated milk
½ cup butter, softened
2/3 cup unsweetened cocoa
Mix butter with cocoa. Add milk and powdered sugar alternately while beating with an electric mixer at medium speed until smooth.