Mississippi Mud Brownies

This one goes out to all the girls waiting by the phone for him to call. To all the girls who know they are worth more than some jerk ignoring them. To all the ladies who are fed up. Oh... and to all the girls who don't have Valentine's Day plans. I am not a cynic! I love love! It's wonderful and fantastic and rich and satisfying. But for those of us who cannot find it or do not have it, well, let me let you in on a little secret: chocolate. It comes in all shapes and sizes, flavors and consistencies. It is, perhaps, the best food on the planet. And you know I love it, don't you?

I posted this recipe about a year and a half ago, but it goes without saying that it should be posted again. So whether you are making these for your special someone or mournfully eating them straight out the the pan alone in your kitchen with The Notebook on in the background, this time of the year deserves Mississippi Mud Brownies; thank you Warren Brown!

Mississippi Mud Brownies

Dry Ingredients

7 oz AP Flour (1.5 cups)

3 oz Unsweetened Cocoa Powder (3/4 cup)

½ tsp Salt

Wet Ingredients

8 oz Unsalted Butter (very soft!)

16 oz Granulated Sugar (2 cups)

2 Whole Eggs

2 Egg Yolks

2 tbsp Heavy Cream

9 oz Unsweetened Chocolate, Melted

Topping

3 cups Mini Marshmallows

-OR- a favorite marshmallow frosting

“Mud” Icing Ingredients

4 oz Unsalted Butter, Melted (1 stick)

1 oz Cocoa Powder (1/4 cup)

2 tsp Vanilla Extract

6 oz Sifted Confectioners Sugar (4 cups)

5 oz Bittersweet Chocolate, melted

What ya do:

1. Preheat the oven to 325 and grease a 9x13 inch pan and melt the 9oz of unsweetened chocolate as directed on package. Add heavy cream, if necessary, to thin it out. Measure the dry and wet ingredients (not including melted chocolate) into separate bowls and set aside.

2. Combine butter and sugar in a standing mixer and mix on low for 3 minutes. Add eggs and yolks all together just before mixture creams.

3. Add dry ingredients and mix briefly, without fully combining. Stop mixer, scrape batter off beater and fold in melted chocolate by hand.

4. Pour into pan and bake 25-30 minutes, and beware, unlike a usual brownie, an inserted toothpick should come out with crumbs on it. Top the brownies with mini marshmallows and return to oven for 5 more minutes. Let it cool completely and top with "Mud" Icing.

5. For icing, combine all ingredients in bowl and whisk slowly to blend. When smooth, pour over cooled brownies and enjoy.