Mississippi Mud Brownies

Hands-On: 15 minutes
Yield: Makes 4 dozen
 

Ingredients

• 1 1/2  cups  coarsely chopped pecans
• 1  (4-oz.) unsweetened chocolate baking bar, chopped
• 3/4  cup  butter
• 2  cups  sugar
• 4  large eggs
• 1  cup  all-purpose flour
• 3  cups  miniature marshmallows
• Chocolate Frosting

Preparation

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

2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.

3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.

4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.