Mississippi Mud Brownies

Ingredients

For the Brownies:

½ cup all-purpose flour

½ cup unsweetened cocoa powder

¾ cup sugar

½ cup brown sugar

¼ ts salt

½ cup melted butter

2 eggs

1 ts vanilla extract

½ cup chopped pecans (optional)

2 ½ cups miniature marshmallows

For the Icing:

¼ cup butter

¼ cup milk

¼ cup unsweetened cocoa powder

½ ts vanilla extract

2 cups powdered sugar

pinch of salt

Directions

For the Brownies:

Preheat the oven to 325 °F. Line an 8x8in baking dish with foil or parchment paper and spray with non-stick cooking spray.

In a large bowl. mix the flour, cocoa, sugar, brown sugar, and salt until blended. Mix in the melted butter until combined, following with the eggs and vanilla extract. Stir until no clumps remain. Pour the batter into the prepared baking dish and bake for 35-37 minutes, or until a toothpick comes out with moist crumbs.

Spread the marshmallows evenly over the top, then return to the oven for another 4 minutes, until the marshmallows are slightly puffy. Move from the oven, to a wire rack and allow to rest for 5 minutes, while you prepare the icing.

For the Icing:

Melt the butter in a small saucepan over medium-high heat. Once melted, whisk in the milk and cocoa powder, and cook until thickened - about 1-2 minutes. Remove the saucepan from the heat and add in the powdered sugar, vanilla, and salt. Whisk until the frosting is smooth, then immediately pour over the top of the brownies. Smooth out the icing, then top with chocolate pecans. Wait until the brownies have cooled completely before removing from pan and cutting.

adapted from Brown Eyed Baker.

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