- 1 cup butter
- 1/3 cup unsweetened cocoa powder
- 2 cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 pinch salt
- 1/2 cup chopped pecans
- 1 (10.5 ounce) package miniature marshmallows
- 1/3 cup unsweetened cocoa powder
- 1/2 cup butter
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/3 cup milk
- Preheat oven to 350 degrees F (175 degrees C). 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. Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in pecans 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.
- To make the frosting: In a medium saucepan, melt together 1/2 cup of butter and 1/3 cup of cocoa. Mix in confectioners' sugar and 1 teaspoon vanilla until smooth. Gradually beat in the milk, a tablespoon at a time until icing is a nice spreading consistency.
03/02/2017
recipepes.com
mississippi mud brownies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
