These Mississippi Mud Brownies are affectionately referred to as Tim Riggins Brownies because they are extra in every way and so bad but so, so good.
1 1/2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoons table salt
1 cup (2 sticks) melted butter (no substitutions)
3 eggs, lightly beaten
1 tablespoon vanilla extract
1 cup dark or semi-sweet chocolate chips or chunks
3 cups mini marshmallows (or enough flat marshmallows to cover a 9×13″ pan)
1/2 cup melted butter
1/3 cup unsweetened cocoa powder
1/3 cup evaporated milk or whole milk
1 pound powdered sugar
1 teaspoon vanilla
- Preheat oven to 350. Lightly grease (and flour, if desired) a 9×13″ pan and set aside.
- Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl or the bowl of your stand mixer. Add the melted butter, whisked eggs, and vanilla. Beat on medium speed for about 3 minutes, scraping the bowl occasionally. Add in the chocolate chips and spread the batter in the prepared pan. Bake for 25-40 minutes (or a little less if using a metal pan; please check out the notes on baking times in the post because they can vary as wildly as a drunken party at Tim Riggins’ house) or until a pick inserted into the center of the brownies comes out clean.
- When the brownies are done, remove from the oven and spread the marshmallows on top. Return the pan to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and cool completely.
- While the brownies are cooling, beat together the frosting ingredients on high speed until light and fluffy. Spread over the cooled brownies and cut into squares. Makes about 24 brownies.