When is a brownie more than just a brownie?  When it’s topped off with gooey marshmallows, toasted pecans and smothered in chocolate.

These Mississippi Mud Brownies are highly addictive!  I don’t make them unless I know I have some place to take and share them – otherwise, I might just eat the entire pan myself!  This is one recipe you need to put at the top of your “must make soon” list-  You won’t be sorry, I promise!

Mississippi Mud Brownies

Ingredients

1/2 cup coarsely chopped pecans (more to taste)
1 cup butter
3 tablespoons dutch processed baking cocoa
3 cups sugar
6 eggs
2 teaspoons vanilla
2 cups flour
1/2 teaspoon baking powder
1 package (10 ounce) miniature marshmallows

For the Frosting
2 tablespoons butter
1/4 cup baking cocoa (can use the dutch processioned or regular)
1/3 cup milk
2 cups powdered sugar, sifted

Directions

Preheat the oven to 350 degrees.  Bake the pecans in a single layer in a shallow pan 6-8 minutes or until lightly toasted and fragrant.

Spray a 10×15 baking sheet with cooking spray.

In a large pot melt butter with the 3 tablespoons baking cocoa and sugar over medium heat.  When the mixture is combined and starts to bubble, remove from heat and allow to cool.

Stir into the pot the eggs one at a time.  Mix in the vanilla, flour and baking powder until just combined.  Pour into prepared baking sheet.  Bake for 25-30 minutes.  Immediately sprinkle with mini marshmallows and toasted pecans.

To make the Frosting:   Combine the butter, cocoa, and milk in a medium sauce pan.  Bring to a boil over medium heat, stirring constantly with a wire whisk.  Boil for one minute.  Remove from heat and whisk in powdered sugar until smooth.  Drizzle over marshmallows.

Let cool before serving.