Mississippi Mud Brownies Recipes

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup chopped cookies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In medium bowl, beat frosting and whipped topping with spoon until well blended. Spread over top of brownie. Sprinkle marshmallows over frosting layer. Top with remaining chopped cookies.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 45 seconds; stir. Continue to microwave in 15-second increments until chips are melted. Stir until smooth. Drizzle over top. Refrigerate about 1 hour or until chocolate is set.
• Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 350 °F.
• Grease bottom of 13x9-inch pan.
• Combine brownie mix, eggs, water and oil in large bowl.
• Stir with spoon until well blended, about 50 strokes.
• Spread in pan.
• Bake at 350 °F for 27 to 30 minutes or until set.
• Spread marshmallow cream gently over hot brownies.
• Place frosting in microwave-safe bowl.
• Microwave on high power for 15 to 30 seconds.
• Stir until smooth.
• Pour frosing over marshmallow cream.
• Swirl with knife to marbleize.
• You can either cook the pecans in the brownies or sprinkle them on top.
• Cool completely.
• Cut into bars.
• Makes 20 to 24 brownies.

Steps:

• Preheat the oven to 325 degrees F. Line a 9 x 13 inch baking dish with aluminium foil and spray with baking spray.
• Melt chocolate and butter in a double boiler over barely simmering water, stirring occasionally, until smooth, 5-7 minutes. Cool slightly.
• In a medium bowl, whisk together the flour, cocoa powder and salt.
• In the bowl of an stand mixer fitted with the paddle attachment, mix the eggs and sugar on low speed until completely mixed. Pour in the melted chocolate and continue to mix. Pour in the flour mixture until no streaks of flour remain. Remove the bowl from the mixer, and fold in the walnuts.
• Scrape the batter into the prepared baking dish and using a rubber spatula, smooth out evenly.
• Bake for 35 minutes or until a toothpick inserted in the center comes out with a few wet crumbs. Place on a wire rack.
• Scoop dollops of the marshmallow creme onto the hot brownies and let sit for one minute until softened. Spread the marshmallow creme evenly over the brownies. Meanwhile, in a heat proof bowl, combine the chocolate chips and oil and microwave until smooth, 30 - 60 seconds. Using a spoon, drizzle the melted chocolate over the marshmallow creme layer.
• Cool for at least 2 hours before removing from pan, cutting into squares, and serving.

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream together butter and sugar.
• Add eggs and vanilla and mix well. Mix in salt, cocoa and flour until combined.
• Pour batter into a greased 9x13-inch baking pan.
• Bake for 20-25 minutes, or until set.
• Remove brownies from oven and sprinkle marshmallows on top in an even layer. Return to the oven and bake for 3-4 minutes or until marshmallows are puffy.
• Remove from oven and let cool completely.