Hello, my name is Valentina, and my mission is to make you fat. Ha! Okay, okay, that’s a lie… my mission though, is to show you recipes and pictures that are so delicious, you won’t be able to resist them. Oh yes. It’s all part of my secret plan to look skinny by making everyone else around me fat. But I do it out of love. Anyways, you may be wondering what this delectable picture right here is! Well, let me enlighten you. Imagine… a super thick, rich brownie-cake, with pecan chunks and toasted coconut floating within. Then, top that with a layer of marshmallow and toast the heck out of them so they are golden and delicious and melty. And then, to top THAT, cover the whole thing with a ridiculous chocolate glaze, which is itself topped with more toasted coconut and more pecans. Um, yes please!
Just look at this amazing sea of golden-brown marshmallows and tell me that doesn’t make you drool! I dare you. No lying allowed. 🙂 This brownie/cake is basically the most decadent treat you could make. It’s like rocky road on crack. But better. I don’t even know how to explain! It’s a bunch of different textures: gooey, soft, crunchy, sticky, creamy… but they all work together in perfect harmony to deliver a flawless dessert. So.Stinkin.Good.
Helloooo, beautiful! This super-chocolatey diet killer is beyond words. Yes, your thighs will disapprove, but it’s so rich that you can eat just one small piece and be satisfied. That is, of course, not what you will want to do, but you could if you reeeaaallly tried. REALLY hard. I trust you. 🙂 So uh, I don’t know why you’re still sitting here reading this and haven’t made these yet. They are lifechanging! Make them to take somewhere so you’re not too tempted to eat them til your stomach hurts. You’ll want to… but I think sharing will make you feel even better. Everyone will love you. Don’t say I didn’t warn you if you suddenly become the most popular person in the office!
Mississippi Mud Bars
Adapted from: Good Housekeeping’s Best-Loved Desserts
Yields: one 9×13 pan
for the brownie cake
3/4 cup (1 1/2 sticks) unsalted butter or margarine
1 3/4 cup white sugar
3/4 cup unsweetened cocoa
2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups unbleached, all-purpose white flour
1/2 cup pecans, chopped
1/2 cup flaked coconut (sweetened or unsweetened)
1 bag mini marshmallows (more or less, just enough to cover the top)
for the fudge glaze
5 tbsp butter or margarine
1 oz unsweetened chocolate
1/3 cup unsweetened cocoa
1/8 tsp salt
1/4 cup heavy whipping cream
1 tsp vanilla extract
1 cup powdered sugar
1/2 cup pecans, coarsely chopped
1/4 cup flaked coconut, toasted
to make the cake
Preheat the oven to 350F, and prepare a 9×13 baking pan by either buttering and flouring it, or by lining with parchment. This is a messy recipe, so I suggest using parchment. 🙂
In a medium saucepan, melt the butter/margarine over low heat. Whisk in white sugar and cocoa, and remove from heat. Beat the eggs in, one at a time, being quick so you don’t end up with scrambled eggs. Beat in vanilla extract and salt until well-blended. With a spatula, stir in flour, pecans, and coconut. Spread the thick batter into your prepared baking pan. Bake the cake for 25 minutes, then remove from oven, top with marshmallows, and return to oven for 10 additional minutes. Watch the cake carefully to ensure you don’t end up with blackened marshmallows. Once ready, let the cake cool completely.
to make the glaze
In a medium saucepan, melt the butter and chocolate over low heat until smooth. With a whisk, mix in cocoa and salt until smooth. Stir in heavy cream and vanilla, then beat in the powdered sugar until smooth and blended. Mixture will be thick! Pour the glaze over your cooled cake. While the glaze is still wet, top the cake with remaining pecans and toasted coconut. Let cool completely before cutting or serving. To store, leave cake in the pan and wrap!
Look at how gooey they are! MAKE.THESE.NOW.