Mud Cake (Print Version)
Ingredients:
01 -
1 cup melted butter (or 1 stick of butter and 1 stick of margarine).
02 -
2 cups sugar.
03 -
1/2 cup unsweetened cocoa.
04 -
4 large eggs, lightly beaten.
05 -
1 teaspoon vanilla extract.
06 -
1/8 teaspoon salt.
07 -
1 1/2 cups all-purpose flour.
08 -
1 1/2 cups coarsely chopped pecans, toasted.
09 -
1 (10.5-ounce) bag miniature marshmallows.
10 -
1 (16-ounce) package powdered sugar, sifted.
11 -
1/2 cup milk.
12 -
1/4 cup butter, softened.
13 -
1/3 cup unsweetened cocoa.
Instructions:
01 -
Preheat the oven to 350°F. Grease and flour a 15 x 10-inch jellyroll pan. In a large bowl, whisk together the melted butter, sugar, cocoa, lightly beaten eggs, vanilla extract, and salt. Stir in the flour and chopped pecans until well combined. Pour the batter into the prepared pan, spreading it evenly.
02 -
Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Remove from the oven and top the warm cake evenly with miniature marshmallows. Return to the oven and bake for an additional 5 minutes.
03 -
While the brownies are baking, beat together the powdered sugar, milk, softened butter, and unsweetened cocoa with an electric mixer until smooth.
04 -
Drizzle the Chocolate Frosting over the warm cake. Let the brownies cool completely before cutting into squares.
Notes:
01 -
These rich and decadent Mississippi Mud Cake Brownies are a perfect indulgence, featuring a layer of gooey marshmallows and a smooth chocolate frosting.