Mississippi Mud Cake Brownies Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
• In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
• In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
• In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
• Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
• For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
• Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

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.
• Lightly grease a 9x13 inch pan.
• Melt the butter in a medium saucepan.
• Add the cocoa and stir.
• Remove from the heat.
• Pour butter mixture into a mixing bowl and add sugar and eggs.
• Mix until blended.
• Add the vanilla.
• Mix in the flour and salt.
• Stir in the pecans.
• Put batter into prepared pan and cook for 35 minutes or until done.
• Remove from oven and sprinkle with marshmallows.
• Cool in the pan on a wire rack.
• For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
• If your frosting is too thick, add more milk.

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:

• Prepare brownie mixes according to package directions, stirring in chopped pecans.
• Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.
• While brownie mix is baking combine powdered sugar, milk, butter and cocoa. Beat all ingredients at medium speed with an electric mixer until smooth.
• When brownie mix cake is done, remove from oven.
• Top warm cake evenly with marshmallows.
• Return to oven and bake 5 minutes.
• Remove from oven and drizzle chocolate frosting over warm cake.

Steps:

• Set oven to 350 degrees F.
• Grease a 15 x 10-inch jelly-roll pan.
• For the cake; in a large bowl beat the melted butter with the next 5 ingredients until combined and smooth.
• Add in flour; mix until blended.
• Pour the batter into prepared baking pan.
• Sprinkle the nuts over the top then push down slightly into the batter.
• Bake for about 20 to 22 minutes or until the cake tests done.
• At this point prepare the chocolate frosting while the cake is baking (the cake must be warm before adding on).
• For the frosting; in a medium bowl beat all ingredients together until smooth and blended; set aside to pour over warm cake.
• Remove from oven then sprinkle the mashmallows on top; return to oven for another 5 minutes.
• Drizzle the prepared chocolate frosting over top of the marshmallows.