For the brownies:
1/3 cup cocoa
1/2 cup oil (canola or vegetable)
1/2 cup butter , softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon salt
3 cups mini marshmallows
For the frosting:
1/2 cup melted butter
1/3 cup unsweetened cocoa powder
1/3 cup evaporated milk
1 teaspoon vanilla
3 – 3 1/2 cups powdered sugar
- Preheat oven to 350 degrees F. Grease a 9×13” pan with non-stick cooking spray.
- In a large mixing bowl, pour oil over cocoa powder and mix. Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing really well after each addition. Add vanilla and mix. Add flour and salt and stir to combine. Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
- Once brownies are cool, make the frosting.
- For the frosting: Add melted butter, cocoa powdered, evaporated milk, vanilla, and 2 cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth. Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I usually use about 3 1/4 cups powdered sugar.
- Spread frosting over the cooled brownies and cut into squares. I’ve found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.
*If you don’t want to use the entire batch of frosting you can store any extra in a tupperware in your fridge for several weeks, or you can freeze it.
Original recipe visit: Mississippi Mud Brownies @ tastesbetterfromscratch.com