Mississippi Mud Brownies

These are the most gorgeous, awesome brownies I’ve ever seen (and eaten). This is a fantastic substitute for birthday cake: You can serve it at a party and eat it without a fork.

This is the recipe I make for very, very important birthdays — so far, two 50th and one 60th. To package a batch for mailing, I cut it into tiny squares and wrap each one individually in plastic wrap.

4 1-oz squares unsweetened chocolate
1 C butter
2 C sugar
1 C flour
1/8 t salt
4 large eggs, beaten
1 C chopped pecans
2 1-oz squares unsweetened chocolate
1/2 C evaporated milk
1/2 C butter
1/2 t vanilla
4-1/2 to 5 C powdered sugar
3 C miniature marshmallows

Combine 4 squares chocolate and 1 C butter in large saucepan, melt over low heat. Remove from heat.
Combine 2 C sugar, flour, and salt, add to chocolate mixture. Add eggs and pecans, stir until blended. Spoon into a lightly greased and floured 13×9-inch pan.
Bake at 350 F for 25 to 30 minutes, until wooden pick inserted in center comes out clean.
Meanwhile, combine remaining chocolate, milk, and butter in saucepan. Cook over low heat, stirring often, until chocolate and butter melt. Remove from heat, transfer to bowl and stir in vanilla.
Gradually add powdered sugar, beating at low speed with electric mixer until frosting is smooth.
Sprinkle marshmallows over warm brownies. Quickly pour frosting over marshmallows, spreading evenly. Let cool completely before cutting.

The longer you wait to put the marshmallows on, the more they will retain their integrity. If you put them on immediately, they will mostly melt into the frosting layer, so wait about three minutes before putting them on.

Be sure the frosting layer is fairly runny, not stiff. You don’t want to have to spread it, or you will lose the pretty white marshmallows. We made about about three-quarters as much icing as the original recipe called for, and it was perfect.