Description

These chocolate-loaded Mississippi Mud Brownies have a brownie base that is topped with peanut butter, marshmallows, pecans, and a light chocolate frosting. Just like the pie!

Ingredients

Units Scale

For the brownie layer

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 tablespoons unsweetened cocoa powder
1/2 tsp salt
3/4 cup semi-sweet chocolate chips

For the peanut butter layer

1/2 cup crunchy peanut butter
1 1/2 teaspoons canola oil

For the marshmallow layer

2 cups mini marshmallows

For the topping

1/2 cup pecans, chopped and toasted

For the chocolate frosting

4 tablespoons (1/2 stick) unsalted butter
3 tablespoons unsweetened cocoa powder
1/4 cup + 2 tablespoons whole milk (divided)
2 cups confectioners' sugar, sifted
Pinch of salt
1/2 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment paper or foil. If using foil, spray with cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In a large mixing bowl, beat together the butter, sugar, and vanilla until creamy. Add the eggs one at a time, beating after each.
Stir the dry ingredients into the batter until combined. Pour into the prepared pan and spread evenly. Sprinkle with chocolate chips.
Bake for 22–25 minutes.
While the brownie is baking, combine the peanut butter and canola oil in a microwave-safe bowl and microwave on high for 20 seconds to soften.
Remove the brownie from the oven. Pour the warm peanut butter mixture evenly over the hot brownie layer and spread gently.
Sprinkle the marshmallows over the peanut butter layer. Return to the oven for 3 more minutes, until the marshmallows puff.
Remove from the oven and sprinkle immediately with the toasted pecans.

Make the frosting

In a small saucepan, melt the butter over medium heat. Add the cocoa powder and ¼ cup of the milk and heat, stirring, until the mixture just begins to boil.
Remove from heat. Pour into a mixing bowl with the sifted confectioners’ sugar and a pinch of salt. Beat on high speed with an electric mixer until smooth and glossy.
If the frosting is not pourable, add the remaining 2 tablespoons of milk and beat again.
Beat in the vanilla extract. Pour the frosting evenly over the puffed marshmallow and pecan layer.
Refrigerate for 1–2 hours until completely set. Cut into squares and serve.

Notes

The frosting is intentionally thin and pourable — it seeps into all the gaps between the marshmallows and pecans, which is exactly what you want. Refrigerate until fully set before cutting for clean squares.

Category: Baking, Dessert