Guest Post! Mississippi Mud Brownies

31 Jan

I have a very special treat for you guys today! Taylor from Greens and Chocolate is sharing her recipe for Mississippi Mud Brownies! Taylor lives just across the river from me in St. Paul, Minnesota and I can’t wait to meet her some day! Her blog is amazing, check it out here!

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Hi Sutch a Delight readers!  I’m Taylor from greens & chocolate and I’m so excited to be doing this guest post for April.  My motto for cooking and baking is “everything in moderation” which means that I love to eat healthy but also enjoy my share of yummy indulgences.  Today we’re going to be exploring the more sinful side of my motto with a recipe for some over-the-top, knock-your-socks-off brownies.

These Mississippi Mud Brownies have so many layers of deliciousness going on. The bottom layer is a dense and fudgy brownie, which is topped with crunchy peanut butter, marshmallows, and pecans.  Then to top it all off there is a thin chocolate frosting that seeps into all of the little crevices between the marshmallows and pecans.  They are one of my favorite sweet indulgences and I hope you enjoy them as much as I do!

Mississippi Mud Brownies

from Cookie Madness

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup white sugar

3/4 tsp pure vanilla extract

2 eggs

3/4 cup all-purpose flour

2 tbsp unsweetened cocoa powder

1/2 tsp salt

1/2 cup crunchy peanut butter

1 1/2 tsp canola oil

3/4 cup semi-sweet chocolate chips

2 cups mini marshmallows

1/2 cup chopped and toasted pecans

 

For frosting:

2 cups confectioners’ sugar

1/8 tsp salt

1/4 cup (4 tbsp) unsalted butter

2 tbsp unsweetened cocoa powder

1/4 cup plus 2 tbsp milk

1/4 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F.  Line 8×8″ square baking pan with parchment paper or foil.  If using foil, spray it with cooking spray.

In medium bowl, combine flour, cocoa powder, and salt.  Set aside.

In large mixing bowl, beat together butter, sugar, and vanilla until creamy.  Add the eggs one at a time.  Stir dry ingredients into batter.  Pour batter into prepared pan and spread evenly.  Sprinkle with chocolate chips.  Bake in preheated oven for 22-25 minutes.

When brownie layer is done baking, combine peanut butter and oil in a microwave safe bowl or measuring cup and microwave on high for 20 seconds to soften.  Pour this warm mixture over hot brownie.  Sprinkle the peanut butter covered brownies with marshmallows.  Return to oven to bake for 3 more minutes, or until the marshmallows puff.  Sprinkle puffed marshmallows with toasted pecans.

To make frosting, combine confectioners sugar and salt.  In small saucepan, melt butter over medium heat.  When butter is melted, add the cocoa powder and 1/4 cup of the milk and heat until the mixture begins to boil.  Pour this mixture into confectioners sugar/salt mixture and beat on high speed with an electric mixer until smooth and glossy.  If frosting is not pourable at this point, add remaining 2 tbsp of milk (I didn’t have to do this).  Lastly, beat in vanilla, then pour evenly over puffed marshmallows.  Let cool completely in refrigerator for 1-2 hours.  Cut into squares and enjoy!

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