Monday, February 3, 2014

Dark Chocolate Mississippi Mud Brownies

With all the Valentine's displays in the stores, candy and chocolates everywhere, I had a real craving for something sweet this weekend.

Okay, not just sweet... something chocolately.

I love brownies, but the idea of brownies topped with toasted pecans, marshmallows and a little dark chocolate ganache sounded even better. Usually my husband isn't interested in loaded brownies. He says they are too sweet. So I went with dark chocolate - more intense flavor, less just ... "sweet".

I dubbed these Oregon Black Mud Brownies in our home... they are so dark, almost black. But, oh so good!

I made the sauce for these brownies using 100% dark cocoa. It was the perfect thing to take this batch of brownies up a notch. (Without hurting my wallet.)

So whether you have a sweet tooth or want to surprise your sweetie this Valentine's Day, give these Dark Chocolate Mississippi Mud Brownies a try.

Start off by toasting some pecans... Yeah, you know these are going to be good when they start out with pecans.

Then chop up some  baking chocolate.

Combine the chopped chocolate and butter in a microwave safe bowl and melt. I usually heat for around 30 seconds and then stir, repeat as necessary to achieve a smooth chocolate mixture.

See? Nice and smooth... shiny, too. Don't overheat the chocolate and butter. Stir it well between heating and don't get impatient and microwave too long.

Then finishing up the brownie batter is easy. Just mix in the eggs, flour, etc. Pour into a pre-greased baking dish and bake. Sprinkle the warm brownies with marshmallows and pecans.

Then drizzle with the simple dark chocolate sauce. Let it cool, slice and enjoy with a big glass of brownie solvent... er, milk.

Ready to dive right in?

Dark Chocolate Mississippi Mud Brownies

Print Friendly and PDF You Will Need:

  • 1 1/2 c. toasted pecans
  • 4 oz. unsweetened baking chocolate, chopped
  • 3/4 c. unsalted butter
  • 2 c. sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 c. flour
  • 3 c. miniature marshmallows

for the chocolate sauce

  • 1/2 c. unsalted butter
  • 1/3 c. milk
  • 6 Tbsp. dark 100% cocoa
  • 2 c. powdered sugar
  • 1 tsp. vanilla
Preheat the oven to 350 degrees.

Microwave the chocolate and butter in 30 second increments, stirring well between heating. Repeat until the chocolate is all melted. Whisk in the sugar, eggs and vanilla. Stir in the flour and pour into a greased 9" x 13" baking dish.

Bake for 27 to 30 minutes or until a toothpick comes out of the middle clean. Spread the nuts and marshmallows evenly over the top while the brownies are still warm.

On the stovetop heat the butter and milk to a low simmer. Turn off the heat and whisk in the cocoa, powdered sugar and vanilla. Drizzle over the top of the brownies.

Allow the brownies to cool completely and the chocolate sauce to set up before slicing and serving.


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