Mississippi Mud Brownies

Ingredients

Equipment Needed

• •9x13 inch baking pan
• •Parchment paper
• •Large saucepan
• •Medium saucepan
• •Offset spatula
• •Wire cooling rack

Instructions

1. 1

   Prepare your pan

   Preheat your oven to 350F. Line a 9x13 inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting. Butter the parchment and any exposed pan edges. This setup means you can lift the whole slab out for clean cutting.

   Brownies stick with a vengeance. The parchment is not optional.
2. 2

   Toast the pecans

   Spread one and a half cups of chopped pecans on a sheet pan and toast in the preheating oven for six to eight minutes, stirring once halfway through. You want them fragrant and slightly darker, not burned. Set aside one cup for the batter and reserve the rest for topping. Toasted pecans bring out their natural sweetness and add a depth that raw nuts simply cannot match.

   Louisiana pecans from the paper-shell varieties have the sweetest, richest flavor. Seek them out if you can.
3. 3

   Melt butter and bloom cocoa

   Melt one cup of butter in a large saucepan over medium heat. When it is completely liquid and just starting to foam at the edges, remove from heat and whisk in one-third cup of cocoa powder until smooth. The residual heat blooms the cocoa, releasing its full chocolate character. Let this mixture cool for five minutes. It should be warm but not hot enough to scramble your eggs.

4. 4

   Build the batter

   Whisk the sugar into the butter-cocoa mixture until combined. Add the eggs one at a time, whisking well after each addition. The batter should turn glossy and thick, like chocolate silk. Stir in the tablespoon of vanilla. Add the flour and salt, switching to a rubber spatula and folding just until no dry streaks remain. Overmixing makes tough brownies. Finally, fold in one cup of toasted pecans.

   Room temperature eggs incorporate smoothly and give you better rise. Cold eggs can seize up the warm butter and leave you with a grainy batter.
5. 5

   Bake until just set

   Scrape the batter into your prepared pan and spread evenly with an offset spatula. Bake for 25 to 28 minutes. You are looking for brownies that are set at the edges but still have a slight wobble in the center when you gently shake the pan. A toothpick inserted two inches from the edge should come out with moist crumbs, not wet batter. Do not overbake. These need to stay fudgy to support what comes next.

6. 6

   Add the marshmallow layer

   Remove the pan from the oven and immediately scatter the mini marshmallows evenly across the hot brownie surface. Return to the oven for three to four minutes, just until the marshmallows puff and begin to melt together into a cohesive, gooey blanket. They should look soft and slightly golden but not browned. The residual heat from the brownies will continue melting them. Set the pan on a wire rack.

7. 7

   Make the chocolate frosting

   While the brownies cool slightly, melt six tablespoons of butter in a medium saucepan over medium heat. Whisk in one-third cup of cocoa powder until smooth and glossy. Remove from heat. Add the powdered sugar alternately with the milk, about one cup of sugar and a tablespoon of milk at a time, whisking until smooth after each addition. Stir in the teaspoon of vanilla. The frosting should be pourable but thick enough to coat a spoon.

   If the frosting seems too thick, add milk a teaspoon at a time. Too thin, add more powdered sugar. You want it to flow but not run off the marshmallows.
8. 8

   Frost and finish

   Pour the warm frosting over the marshmallow layer while both are still slightly warm. Use an offset spatula to spread it gently, letting it fill the valleys between puffy marshmallows. Do not press down or you will deflate your beautiful clouds. Scatter the remaining half cup of toasted pecans across the top while the frosting is still tacky.

9. 9

   Cool completely before cutting

   Let the brownies cool completely in the pan, at least two hours at room temperature or one hour in the refrigerator. The layers need to set so they do not slide apart when cut. Use the parchment overhang to lift the entire slab onto a cutting board. Cut into 24 squares with a sharp knife, wiping the blade between cuts for clean edges.

Chef Tips

• •Dutch-process cocoa gives you a deeper, more mellow chocolate flavor than natural cocoa. For these brownies, that richness matters. Do not substitute.
• •Let your eggs come to room temperature for at least thirty minutes before baking. Cold eggs will cause the warm butter mixture to seize up and create a grainy texture.
• •If you cannot find mini marshmallows, you can cut regular marshmallows into quarters with kitchen scissors dipped in water to prevent sticking.
• •These brownies are even better the next day. The layers meld together and the flavors deepen. Keep them covered at room temperature.
• •For a Louisiana twist, drizzle cane syrup over the finished brownies along with the pecans. It adds a molasses sweetness that makes folks ask what your secret ingredient is.

Advance Preparation

• •Brownies can be made up to three days ahead and stored covered at room temperature. They actually improve with age as the layers meld.
• •For longer storage, refrigerate for up to one week. Let them come to room temperature before serving for the best texture.
• •Cut brownies freeze well for up to two months. Wrap individually in plastic wrap, then store in a freezer bag. Thaw at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 77g)