Mississippi Mud Brownies

Mississippi Mud Brownies

1 1/2 cups coarsely chopped pecans

1 (4 ounce) unsweetened chocolate baking bar, chopped

3/4 cup butter

2 cups sugar

4 large eggs

1 cup all purpose flour

3 cups miniature marshmallows

Preheat oven to 350 degrees F. Spread pecans in a single layer on a sheet pan and bake for 6 to 8 minutes or until lightly toasted and fragrant. Set aside.

Prepare a 9 x 13-inch baking pan by greasing or by spraying with cooking spray. In a large microwave safe bowl, combine chocolate and butter. Microwave on HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Add sugar and eggs, stirring until well blended. Stir in flour. Spread batter in prepared pan. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle top of warm brownies with marshmallows and toasted pecans. Prepare Chocolate Frosting. Pour over marshmallows and pecans; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

Chocolate Frosting

1/2 cup butter

1/3 cup milk

6 tablespoons unsweetened cocoa

1 (16 ounce) package powdered sugar

1 teaspoon vanilla extract

In a large saucepan, combine the butter, milk, and cocoa. Cook over medium heat, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.

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