Mississippi Mud Brownies

I made these delicious and messy brownies some time ago.  They were very popular, of course. They're kind of similar to these brownies.  I doubled the recipe to fit a 9x13 pan. Oh, I also made them nut-free.  Not sure if they're still Mississippi Mud, but oh well.

Mississippi Mud Brownies

adapted from Cooking Classy

makes an 8x8 baking dish; easily doubled for a 9x13

1/2 cup all-purpose flour
1/2 cup cocoa powder
3/4 cup granulated sugar
1/3 cup packed light-brown sugar
1/4 tsp salt
1/2 cup butter, melted and cooled slightly (I used salted)
2 large eggs
1 tsp vanilla extract
3/4 cup chopped pecans or almonds, divided, optional
2 1/2 cups miniature marshmallows

Chocolate Frosting:
1/4 cup salted butter
1/4 cup milk
1/4 cup cocoa powder
1/2 tsp vanilla extract
2 cups powdered sugar

1.  Preheat oven to 325 degrees. Line an 8x8-inch baking dish with parchment or aluminum foil, if using foil spray with cooking spray or brush with melted butter. (I skipped foil; just used cooking spray on my glass baking dish.) In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar and salt until well blended. Using a wooden spoon stir in melted butter and mix until combined. Add eggs and vanilla and stir until blended (mixture will be thick). Fold in 1/2 cup chopped pecans. Pour mixture into prepared baking dish and bake in preheated oven 30 - 35 minutes (underbake slightly as you'll be returning them to oven to cook marshmallows).

2.  Remove from oven and sprinkle top evenly with marshmallows then return to oven and bake about 4 minutes longer until marshmallows puff slightly. Remove from oven and allow to cool for 5 minutes then toast tops of marshmallows with a kitchen torch if desired (be very carefully around parchment paper). Pour and spread chocolate frosting evenly over top (just after preparing frosting as it will begin to set as it cools), sprinkle top with remaining nuts. Allow to cool completely if desired (and if you have the patience to wait, it will take about 2 hours), or allow to cool slightly (you'll have runny frosting and unevenly cut brownies - but they are amazing this way). Cut into squares and store in an airtight container.

For the chocolate frosting:
In a small saucepan, melt butter over medium-high heat, stirring frequently. Add milk and cocoa powder and cook whisking constantly until mixture has thickened, about 2 minutes. Remove from heat and using an electric hand mixer, stir in vanilla and powdered sugar. Use frosting immediately. (My hand-held mixer is broken, so I just poured into my stand mixer and went from there.)

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