Gooey Mississippi Mud Brookies

The recipe Gooey Mississippi Mud Brookies could satisfy your Southern craving in approximately 40 minutes. This recipe makes 12 servings with 539 calories, 6g of protein, and 22g of fat each. For 77 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is liked by 121 foodies and cooks. If you have salt, flour, chocolate chips, and a few other ingredients on hand, you can make it. It works well as a side dish. It is brought to you by Beyond Frosting. Overall, this recipe earns a rather bad spoonacular score of 20%. If you like this recipe, take a look at these similar recipes: Mississippi Mud Pie, Mississippi Mud Cake, and Mississippi Mud Brownies.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350FIn a medium sized bowl, combine brownie mix, egg, vegetable oil and water according to the instructions on the box. Beat until thoroughly mixed.Line a 9x13 pan with parchment paper or a baking mat. Pour the brownie batter over the baking mat and spread evenly.Sprinkle the top of the batter with cup crushed pecans and cup of mini marshmallows and gently press into the brownie batter.Soften the butter in the microwave for 10-15 seconds. Combine the butter with both light brown sugar and granulated sugar. Mix until smooth and the mixture becomes fluffy.Add the egg and vanilla extract and beat until the egg is thoroughly incorporated.In a separate bowl, combine the flour, salt and baking soda. Slowly add the flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms. Add chocolate chips, remaining pecans and marshmallows last and fold into cookie dough.Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter. Do you best to cover evenly.Bake for 25-28 minutes at 350F. Remove from oven and allow to cool completely before cutting. Since I used a baking mat, I was able to completely remove the sheet of brookies from the pan before cutting. If the brownie is still too gooey, I suggest refrigerating before cutting.

 

Step by step:

1. Preheat oven to 350FIn a medium sized bowl, combine brownie mix, egg, vegetable oil and water according to the instructions on the box. Beat until thoroughly mixed.Line a 9x13 pan with parchment paper or a baking mat.

2. Pour the brownie batter over the baking mat and spread evenly.Sprinkle the top of the batter with cup crushed pecans and cup of mini marshmallows and gently press into the brownie batter.Soften the butter in the microwave for 10-15 seconds.

3. Combine the butter with both light brown sugar and granulated sugar.

4. Mix until smooth and the mixture becomes fluffy.

5. Add the egg and vanilla extract and beat until the egg is thoroughly incorporated.In a separate bowl, combine the flour, salt and baking soda. Slowly add the flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms.

6. Add chocolate chips, remaining pecans and marshmallows last and fold into cookie dough.Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter. Do you best to cover evenly.

7. Bake for 25-28 minutes at 350F.

8. Remove from oven and allow to cool completely before cutting. Since I used a baking mat, I was able to completely remove the sheet of brookies from the pan before cutting. If the brownie is still too gooey, I suggest refrigerating before cutting.

Nutrition Information:

covered percent of daily need