For the brownies:

  • 1/3 cup sugarless chocolate
  • 1/2 cup oil (vegetable or canola oil)
  • 1/2 cup butter , softened
  • 2 cups refined sugar
  • 4 massive eggs
  • 2 teaspoons vanilla
  • 1 one/2 cups general flour
  • 1 teaspoon salt
  • 3 cups mini marshmallows

For the frosting:

  • 1/2 cup molten butter
  • 1/3 cup sugarless chocolate
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 3 – three 1/2 cups granulated sugar


  1. Preheat kitchen appliance to 350 degrees F. Grease a 9×13” pan with non-stick preparation spray.
  2. In a massive bowl, pour oil over chocolate and blend. Add softened butter and blend till sleek. Add sugar and blend for one minute.
  3. Add eggs, one at a time, combining once every addition. Add vanilla and blend. Add flour and salt and stir to mix.
  4. Pour batter into ready pan. Bake for 25-30 minutes or till a strip inserted into the middle comes out clean.
  5. Remove brownies from the kitchen appliance and sprinkle the marshmallows equally on high. come to the kitchen appliance for 2-3 minutes or till the marshmallows square measure puffed. take away from kitchen appliance and permit them to cool down utterly.
  6. Once brownies square measure cool, create the icing.

For the frosting:

  1. Add molten butter, cocoa fine-grained, milk, vanilla, and a couple of cups of granulated sugar to a bowl and beat with electrical beaters till sleek.
  2. Add a lot of granulated sugar, a cup at a time, combining well, till you reach your required icing consistency. I typically use regarding three 1/4 cups granulated sugar.
  3. Spread icing over the cooled brownies and withdraw squares. I’ve found a plastic knife works best to chop them, or if you create them one day beforehand they’re abundant easier to chop.
  4. Have you tried Mississippi Mud Cake?

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