Almost everyone loves brownies, and these Southern brownie bars that became very popular in the 1970s are especially delicious. Appropriately named for our mighty and muddy Mississippi River, they feature cracking brownies topped with marshmallows and chocolate icing. This is my mom’s recipe that has been enjoyed many times by many people. These brownies are wonderful for fall and as a tailgating treat. Enjoy!
MISSISSIPPI MUD BROWNIES
2 sticks unsalted butter, melted
4 tablespoons unsweetened cocoa
2 cups sugar
1½ teaspoons vanilla
1 cup all-purpose flour
1 cup chopped pecans, plus more for garnish
1 (10-ounce) bag mini marshmallows
6 tablespoons unsalted butter, melted
3 tablespoons unsweetened cocoa
3 cups confectioners’ sugar
1 teaspoon vanilla
¼ cup evaporated milk
Preheat oven to 350 degrees. In a bowl, stir together melted butter and cocoa until cocoa is dissolved. Stir in sugar until creamy. Add eggs and vanilla. Stir in flour until combined. Stir in pecans. Pour batter into greased 9×13-inch baking dish. Bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into center. Remove from oven, sprinkle with marshmallows, and return to oven for 5 minutes to soften marshmallows, but do not brown. With a knife, lightly smooth marshmallows. For icing, in a bowl, stir melted butter and cocoa until cocoa is dissolved. Stir in confectioners’ sugar and vanilla. Add evaporated milk and stir until smooth. Pour over marshmallow layer, and sprinkle with pecans. Cool and cut into squares.
Yield: 12 bars