MISSISSIPPI MUD BROWNIES (MARSHMALLOW BROWNIES)
Irresistible Mississippi Mud Brownies include an easy homemade brownie recipe topped with warm gooey marshmallows and chocolate frosting.
Provided by Lauren Allen
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
- In a large mixing bowl, pour oil over cocoa powder and mix.
- Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing after each addition. Add vanilla and mix.
- Add flour and salt and stir to combine.
- Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
- Once brownies are cool, make the frosting.
Nutrition Facts : Calories 245 kcal, Carbohydrate 29 g, Protein 2 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 185 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
MUDDY BROWNIES
I make these occasionally when I really want a chocolate fix. A few people on the site have requested that I post this.
Provided by VickyJ
Categories Dessert
Time 45m
Yield 20 brownies, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13 inch pan.
- In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in cocoa until smooth, then transfer to large mixing bowl.
- Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in chocolate/peanut butter chips and marshmallows. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan.
Nutrition Facts : Calories 689.4, Fat 37.8, SaturatedFat 19.4, Cholesterol 166.8, Sodium 297.2, Carbohydrate 83.5, Fiber 4, Sugar 59.5, Protein 11.4
FUDGY BROWNIES
When lining the pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil stay in place.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.
- Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.
- Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.
- Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.
- Use foil to lift brownie cake from pan; peel off and discard. Cut into 16 squares.
MUDDY ROAD BROWNIES (ROCKY ROAD WITHOUT THE WALNUTS)
These brownies are decadent, chewy and bursting with chocolate. They are a layered brownie with a chewy brownie on the bottom, melted Hershey's chocolate kisses in the middle and crispy-browned mini marshmallows on top. The perfect companion for these rich brownies is a tall, ice-cold glass of milk.
Provided by MarthaStewartWanabe
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a medium saucepan, melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat and cool slightly.
- To the saucepan of chocolate, add the sugar, eggs and vanilla.
- In a small bowl, stir together the flour and baking soda. Add flour to the chocolate mixture. Stir until combined. Pour batter into a greased 9-inch x 9-inch baking dish and spread evenly.
- Arrange Hershey Kisses evenly over the brownie batter. Then sprinkle evenly with mini marshmallows.
- Bake at 350 F for 25-28 minutes.
- Serve warm but not hot and enjoy!
Nutrition Facts : Calories 282.3, Fat 15.6, SaturatedFat 9.8, Cholesterol 23.6, Sodium 110.2, Carbohydrate 35.8, Fiber 1.8, Sugar 26.4, Protein 2.9
SUPER-FUDGY BROWNIES
If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.
MUDDY BUDDIES BROWNIES
these are great my family and friends love these they are easy and simple to make
Provided by Patsy Fowler
Categories Other Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. preheat oven to 350. grease 13x9 inch baking pan (or 11x7 for thicker brownies).
- 2. prepare brownies according to box (or make your own). pour brownies into prepared pan and bake for 19-23 minutes.
- 3. while brownies are baking, prepare peanut butter frosting. cream the butter and peanut butter until smooth. slowly blend in powdered sugar.
- 4. when brownies are baked and completely cooled (about 1 hour), frost with the peanut butter frosting. sprinkle frosting evenly with entire bag of chex mix brownie buddies mixture.
- 5. drizzle melted chocolate over the top of the brownies, cut into squares.
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- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
- Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
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