Hmmmm….what is going on with me? I mean my blood sugar levels have barely recovered from my self-induced Halloween Candy Coma and here I am posting a recipe for more sweeties! Oh…and let me tell you, this isn’t just any old dessert. No sir-ee…this here is one of the most rich, decadent and utterly addictive brownie creations I have ever had the pleasure of sinking my teeth into…Mississippi Mud Brownies! Now I am well aware that there are countless Mississippi Mud Brownie recipes out there, not to mention the legions of Mississippi Mud Cakes, Mississippi Mud Pies and Mississippi Mud bars. Seems folks just can’t get enough of that good ole Mississippi Mud. What all of these delectable creations have in common is lots and lots of rich chocolate and oooey – gooey marshmallow. Many also have some nuts thrown into the mix and I even came across a few that make some good use of peanut butter. Yup many variations indeed. It seems like this quintessentially Southern dessert must have been around forever. But it looks like it actually originated in the 1970’s and was wildly popular back then. Apparently it wasn’t just a fad. Mississippi Mud desserts are still hot to this day!
This particular Mississippi Mud Brownie recipe will deliver you up a batch of moist, rich, dense chocolate chip filled brownies which are topped with a layer of fluffy marshmallow creme and lovingly drizzled with even more chocolate. I really think critical chocolate mass was achieved here. No nuts in these little gems, but as I’ve mentioned the recipe is easily customizable. Have a nut lover in your house? Throw a few handfuls into the mix or sprinkle them over the top. You can’t go wrong with this mouth-wateringly delicious creation. And perhaps if you hop to it you can have a batch ready before the final election results are in. I’m sure the resulting sugar rush will help soothe your frayed nerves. Though you might need to add something a bit more medicinal to that glass of milk – if you know what I’m saying. 😉
Mississippi Mud Brownies
recipe slightly adapted from: Pass the Sushi
For the Brownies:
- 6 oz unsweetened chocolate, chopped
- 2 sticks unsalted butter
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 3 cups sugar
- 5 large eggs
- 3/4 cup chocolate chips – I used semisweet
For the Topping:
- 3/4 cup marshmallow creme
- 1/4 cup semisweet chocolate chips
- 2 teaspoon coconut oil
Preheat the oven to 325° 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 a stand mixer fitted with the paddle attachment, mix the eggs and sugar on low speed until completely incorporated. Pour in the melted chocolate and continue to mix. Add the flour and beat mixture until no streaks of flour remain. Remove the bowl from the mixer, and fold in chocolate chips.
Scrape the batter into the prepared baking dish and using a rubber spatula, smooth out evenly.
Bake for 40 -50 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.
Mississippi Mud Brownies brought to you by: Runcible Eats (www.leaandjay.com)