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Mississippi Mud Cake Brownies

by Iber
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Ingredients

For the cake:

  • 1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 large eggs (lightly beaten)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups coarsely chopped pecans, toasted
  • 1 (10.5-ounce) bag miniature marshmallows

For the chocolate frosting:

  • 1 (16 oz) package powdered sugar, sifted
  • 1/2 c. milk
  • 1/4 c. butter, softened
  • 1/3 c. unsweetened cocoa

 Directions

  1. Pre-heat oven to 350° degrees
  2. Whisk together melted butter and next 5 ingredients in a large bowl.
  3. Stir in flour and chopped pecans.
  4. Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet).
  5. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.
  6. Remove from oven; top warm cake evenly with marshmallows.
  7. Return to oven, and bake 5 minutes.
  8. Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.
  9. Drizzle Chocolate Frosting over warm cake.
  10. Let the cake cool completely before cutting into squares!

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