Mississippi Mud Brownies (Tim Riggins Brownies)
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.
Servings
Ingredients
- 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 9x13" pan
FROSTING
- 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
Instructions
- Preheat oven to 350. Lightly grease (and flour, if desired) a 9x13" 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.
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