Mississippi Mud Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box Duncan Hines® (or your favorite) 13-in. x 9-in. family size brownie mix
1 (7-oz.) jar marshmallow cream
chocolate ganache
Ganache
12 oz. dark chocolate or semi-sweet chocolate chips
1½ cups heavy cream
4 tbsp. unsalted butter
¼ cup granulated sugar
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Directions: |
Directions:Bake your brownies according to package directions for cakelike brownies, but add 1 cup of semi-sweet or dark chocolate chips.
While the brownies are baking, rest your jar of marshmallow cream in a container of very hot water. You may have to change the water once or twice to keep the temperature hot.
As soon as you remove the brownies from the oven, spread the warmed marshmallow cream over the top of the brownies. Let this cool for 8 hours or overnight.
Pour cooled chocolate ganache over the top of the marshmallow cream. If the marshmallow cream isn't somewhat firm or the ganache is too hot, the marshmallow cream will bubble up through the ganache.
Ganache
Place chocolate in a stainless steel bowl. Heat remaining ingredients in 2½ quart saucepan over medium-high heat and bring to a boil. Pour this over the chocolate and allow to stand 3-4 min. Stir until smooth. Keep at room temperature until use. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: My first few cakes were made from a recipe that included making the cake from scratch and using a chocolate buttercream icing. I quickly adapted that recipe to using a brownie mix, and changing the icing to a ganache, which I prefer. You can also add pecans to the brownies, if you like. I never know if someone is allergic to nuts, so when I take this dessert to a covered dish dinner or large picnic, I always omit any nuts. Also, if I use a 13-in. x 9-in. baking dish for the brownies, I will add a second smaller box of brownie mix to the batter to make sure that my bottom cake layer is not too thin.
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