Friday, September 10, 2010

Mighty delicious mud with a marshmallow topping

Cook’s Country magazine says Mississippi Mud Brownies are so named because of their “dense gooeyness that approximates the texture of the silt that settles in the Mississippi River delta.”
   I can see that. These brownies are dense and gooey, and do look a little like cakes of mud.
   Mighty delicious mud, that is, with a marshmallow topping.
   This treat would be great for a family gathering. The recipe yields quite a few brownies, and both young and old will love them.
   The brownies were quite easy to make.
   You will need a Cook’s Country log-in to fully access the recipe above.
   Chopped unsweetened chocolate and butter are melted in a bowl over simmering water, then left to cool. Sugar and eggs are whisked in.
   Flour, Dutch-process cocoa powder and salt are combined and stirred into the chocolate mixture. Pecans are added, and the batter is spread evenly into a 13-by-9 inch baking pan that has been lined with aluminum foil.
   After 35 minutes of baking, marshmallow crème is spooned over the hot brownies and left to sit until softened, about one minute.
   Semisweet chocolate chips and vegetable oil are melted in the microwave.
   The softened marshmallow crème is spread evenly over the brownies, then drizzled with the melted chocolate.
   The brownies are cooled for at least two hours, then sliced for serving.

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