"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mississippi Mud Brownies Recipe

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

Contributor:  
Contributor:  
Kami Keeley

Category:
Category:

Ingredients:  
Ingredients:  
1 c butter, melted
2 c sugar
1/2 c unsweetened cocoa
4 large eggs, lightly beaten
1 tsp vanilla extract
1/8 tsp salt
1 1/2 c all purpose flour
1 1/2 c chopped pecans, toasted (optional)
1 10.5-oz bag miniature marshmallows

Chocolate Frosting
1 16-oz package powdered sugar, sifted
1/2 c milk
1/4 c butter, softened
1/3 c unsweetened cocoa

Directions:
Directions:
Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15 x 10 inch jelly roll pan. Bake at 350 for 20 - 25 minutes or until a wooden pick inserted in center comes out clean. Removed from oven; top warm brownies evenly with marshmallows. Return to oven and bake 5 more minues. Drizzle Chocolate Frosting over warm brownies. Cool completely before cutting.

Chocolate Frosting: Beat all ingredients at medium speed with an electric mixer until smooth.

 

 

 

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