Mississippi Mud Brownies

From Cook's Country | April​/May 2008

Why this recipe works:

These moist, fudgy, marshmallow-topped brownies are related to Mississippi mud pie and Mississippi mud cake—desserts that share one trait: dense gooeyness that approximates the texture of the silt that settles in the Mississippi River Delta. Most mud brownie recipes call for unsweetened… read more

These moist, fudgy, marshmallow-topped brownies are related to Mississippi mud pie and Mississippi mud cake—desserts that share one trait: dense gooeyness that approximates the texture of the silt that settles in the Mississippi River Delta. Most mud brownie recipes call for unsweetened chocolate, but the flavor can be flat. Cocoa powder lends a deeper chocolate flavor to our brownies. We found that mini marshmallows turn hard and chewy after a stint in the oven. An easy solution was to swap the mini marshmallows out for a thin layer of marshmallow crème  which evenly coated the mud brownies and kept the sugar quotient in check. Since the brownie layer in our recipe is so chocolaty, the frosting can be minimized to just a melted drizzle. Using a spatula to spread the marshmallow crème evenly over the hot brownies made easy work of it, while using a spoon to drizzle melted chocolate on top created a decorative pattern. We took care not to overbake these mud brownies; they should be moist and fudgy.

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Makes 24

Be careful not to overbake these brownies; they should be moist and fudgy.

Ingredients

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