"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kami Keeley


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

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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