"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mississippi Mud Brownies Recipe

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This recipe for Mississippi Mud Brownies, by , is from The Schultz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Crystal (Schultz) Endrulat
Added: Friday, May 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 squares (1 oz.) unsweetened chocolate
1 c. butter or margarine
2 c. sugar
1 c. flour
1/8 tsp. salt
4 large eggs, lightly beaten
1 c. chopped pecans
2 (1 oz.) squares chocolate
1/2 c. evaporated milk
1/2 c. butter or margarine
1/2 tsp. vanilla
4 1/2 to 5 c. powdered sugar
3 c. miniature marshmallows

Directions:
Directions:
Combine 4 squares chocolate and 1 c. butter. Cook over low heat until melted. Remove from heat.

Combine 2 c. sugar, flour and salt. Add to the chocolate mixture with eggs and pecans. Stir. Spoon batter into greased and floured 9 x 13 pan. Bake at 350 for 25 to 30 minutes.

Combine 2 squares chocolate, milk and 1/2 c. butter. Cook until melted. Remove from heat. Stir in vanilla. Add powdered sugar, beating at low speed until frosting is smooth.

Sprinkle marshmallows over warm brownies. Quickly pour frosting over marshmallows and spread evenly.

Let cool.

Number Of Servings:
Number Of Servings:
2 dozen
Personal Notes:
Personal Notes:
Crystal: Grand-daughter of Alvin and Marie

 

 

 

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