Mississippi Mud Brownies

There are lots of recipes for Mississippi Mud Brownies out there but this one is perfection. Moist brownies topped with marshmallows and a rich chocolate ganache. Everyone asks for this recipe when I make these.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Yield 24 bars

Author Christy Denney

Ingredients

Brownies:

4 ounces unsweetened chocolate (like Bakers)
1 cup (2 sticks) butter
4 eggs
2 cups granulated sugar
1 Tablespoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

Chocolate Ganache-Marshmallow Topping:

2 cups (12 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream
1 1/2 Tablespoon butter
3 cups mini marshmallows

Instructions

Preheat oven to 350 degrees and grease a 9x13 baking dish.
For the brownies: In a large glass bowl, combine the unsweetened chocolate and butter. Heat in microwave 1-2 minutes stirring intermittently until melted and smooth.
Beat in eggs, sugar, vanilla, and salt until well blended.
Stir in flour, blending well.
Spread evenly into prepared pan. Bake 25-30 minutes. Do not overbake! Brownies should be moist. Cool in pan.
For topping: Combine chocolate chips and cream in a large glass bowl. Heat in microwave 1-2 minutes stirring twice until melted and smooth. Add butter and stir until melted and smooth. Fold in marshmallows.
Spread topping evenly over the top of cooled brownies. Refrigerate several hours or overnight. Cut into bars. Store in the refrigerator.

Recipe Notes

Tips: Line the pan with heavy duty foil and then spray it. After brownies are done lift the whole pan of brownies out by the foil for easier cutting.
Source: my neighbor Julie Motes