Mississippi Mud Browniescooks Country Recipes

MISSISSIPPI MUD BROWNIES (MARSHMALLOW BROWNIES)

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
• In a large mixing bowl, pour oil over cocoa powder and mix.
• Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing after each addition. Add vanilla and mix.
• Add flour and salt and stir to combine.
• Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
• Once brownies are cool, make the frosting.

MISSISSIPPI MUD BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup chopped cookies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In medium bowl, beat frosting and whipped topping with spoon until well blended. Spread over top of brownie. Sprinkle marshmallows over frosting layer. Top with remaining chopped cookies.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 45 seconds; stir. Continue to microwave in 15-second increments until chips are melted. Stir until smooth. Drizzle over top. Refrigerate about 1 hour or until chocolate is set.
• Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

MISSISSIPPI MUD BROWNIES(COOK'S COUNTRY)

Steps:

• Preheat the oven to 325 degrees F. Line a 9 x 13 inch baking dish with aluminium foil and spray with baking spray.
• Melt chocolate and butter in a double boiler over barely simmering water, stirring occasionally, until smooth, 5-7 minutes. Cool slightly.
• In a medium bowl, whisk together the flour, cocoa powder and salt.
• In the bowl of an stand mixer fitted with the paddle attachment, mix the eggs and sugar on low speed until completely mixed. Pour in the melted chocolate and continue to mix. Pour in the flour mixture until no streaks of flour remain. Remove the bowl from the mixer, and fold in the walnuts.
• Scrape the batter into the prepared baking dish and using a rubber spatula, smooth out evenly.
• Bake for 35 minutes or until a toothpick inserted in the center comes out with a few wet crumbs. Place on a wire rack.
• Scoop dollops of the marshmallow creme onto the hot brownies and let sit for one minute until softened. Spread the marshmallow creme evenly over the brownies. Meanwhile, in a heat proof bowl, combine the chocolate chips and oil and microwave until smooth, 30 - 60 seconds. Using a spoon, drizzle the melted chocolate over the marshmallow creme layer.
• Cool for at least 2 hours before removing from pan, cutting into squares, and serving.

MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease bottom of 13x9-inch pan.
• Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 degrees F for 27 to 30 minutes or until set.
• Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars.

MISSISSIPPI MUD PIE

Steps:

• Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.
• Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).
• Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.

MICROWAVE MISSISSIPPI MUD BROWNIES

Steps:

• Place butter in a 2 qt bowl; microwave on High 1 min or until butter melts.
• Stir in sugar and eggs; set aside.
• Combine flour, salt& cocoa; stir well.
• Combine with egg mixture.
• Stir in vanilla and pecans.
• Spread batter in a glass 8" square dish sprayed with Pam.
• Shield corners with triangles of aluminum foil, keeping foil smooth and close to dish.
• Place dish atop a micro safe ceral bowl inverted in the oven.
• Microwave at Medium 6- 7 mins, turning dish one half turn after 3 mins.
• Remove shields; microwave on High 2-3 mins or until top is almost dry.
• Remove from oven to cool Sprinkle marshmallows over brownies; cover with aluminum foil.
• Let stand 2 mins.
• Remove foil.
• Spread with frosting; cool completely on rack and cut into squares.
• Chocolate Frosting: Combine butter and milk and microwave on High 1 1/2- 2 mins.
• or until butter melts.
• Stir in cocoa and vanilla.
• Gradually add powdered sugar, beating at medium with electric mixer until smooth.

PEANUT BUTTER MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to 350°. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
• Beat 1 cup butter and 2 cups granulated sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13- x 9-inch pan.
• Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour, and add to peanut butter mixture, beating at low speed just until blended.
• Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together.
• Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven to a wire rack; sprinkle with marshmallows and peanuts.
• For frosting:.
• Cook butter, cocoa, and milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat. Whisk in powdered sugar and vanilla until smooth.