Monday, July 12, 2010
Cookie Recipe #191 -Mississippi Mud Brownies
Marshmallow and chocolate-the winning combo for today's cookie recipe. I tried a piece when it was still warm - oolala!! A scoop of ice cream on the side would be a likable addition.
Ingredients: 4 eggs, 1 1/2 cups granulated sugar, 1 1/2 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 1/2 cup cocoa, 1/8 teaspoon salt, 1 cup (2 sticks)butter, melted, 1 cup chopped pecans (I made mine without nuts), 1 jar (7 ounces) marshmallow creme, 3 tablespoons butter, softened, 1 cup powdered sugar, 1/4 cup cocoa, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract.
Instructions: Preheat oven to 350 degrees. Grease and flour a 13x9x2 inch baking pan. In large mixing bowl, beat eggs until foamy. Gradually beat in sugar and vanilla. In separate bowl, stir together flour, cocoa and salt; add alternately with melted butter to egg mixture. Blend well. Stir in pecans, if using.
Pour batter into prepared pan, spreading evenly. Bake in preheated 350 degree oven 25-30 minutes or until wooden pick inserted in center comes out clean. While brownies are baking, prepare frosting as follows: In small mixing bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency. Blend in vanilla; set aside.
When brownies are done, remove from oven to heatproof surface. Immediately spread marshmallow creme gently over top with spatula or back of spoon. Spread frosting gently over warm marshmallow creme; swirl lightly for marbled effect. Cool completely before cutting into squares.
Makes about 24 brownies.
"Hershey's Homemade", Hershey Foods Corporation, 1991.