Mississippi Mud Brownies With
Marshmallow And Chocolate Glaze
Makes 24.Ingredients:
Brownies:
6 oz. unsweetened chocolate, chopped 1 cup unsalted butter
1 1/2 cups flour
1/3 cup cocoa powder
1/2 tsp. salt
3 cups sugar
5 large eggs
3/4 cup chopped lightly toasted pecans
Topping:
3/4 cup marshmallow crème
2 oz. semisweet chocolate, finely chopped Vanilla ice cream
*
Directions:
1. Preheat oven to 325 degrees. Line a 9 x 13 inch baking pan with aluminum foil, allowing excess to overhand edges. Spray foil with nonstick spray. In a medium bowl whisk together the flour, cocoa and salt; set aside.2. Melt chocolate and butter in a large glass bowl in the microwave on HIGH power, 2 minutes, stirring after 1 minute. Whisk in sugar and then whisk in eggs, 1 at a time. Stir in flour mixture until no streaks remain. Fold in pecans.
3. Scrape batter into prepared pan and spread evenly. Bake for about 35 minutes or until a toothpick inserted in center comes out with a few wet crumbs attached—do not overbake. Transfer pan to a wire rack.
4. Spoon marshmallow crème over hot brownies and let sit until softened, about 1 minute. Meanwhile, place chopped semisweet chocolate in a small dish and microwave on HIGH power for 45 seconds; stir and microwave for 30 seconds longer or as necessary to melt.
5. Spread marshmallow crème evenly over brownies and then drizzle with melted chocolate to create a decorative pattern. Cool brownies in pan for at least 2 hours. Using foil lift brownies from pan and cut into 2 inch squares. Serve with vanilla ice cream.
