HOW TO MAKE MISSISSIPPI MUD BROWNIES
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for Mississippi mud brownies.
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Ingredients
1/2 Cup of plain flour
1/2 Cup of cocoa powder
3/4 Cup of sugar
1/3-1/2 Cup of firmly packed brown sugar
1/4 Teaspoon of salt
1/2 Cup of melted butter
2 Eggs
1 Teaspoon of vanilla extract
1/2 Cup of diced almonds
Add mini marshmallows to top after it's cooked
1/4 Cup of butter
1/4 Cup of milk
1/4 Cup of cocoa powder
2 Cups of icing sugar Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
THE BEST MISSISSIPPI MUD CAKE EVER!!!
HEY GUYS! Welcome to our first vid! We hope you enjoy! This is a delicious, fluffy cake that will leave u wanting more and more of this marshmallow, chocolate delight! Comment what we should make next!
Mississippi Mud Cakes | Delish
Prepare for chocolate overload.
DIRECTIONS
1. Preheat the oven to 350 degrees F.
2. Make the Ganache Filling: Heat heavy cream until it starts to simmer. As soon as bubbles form, remove from the heat and pour into a medium-sized mixing bowl. Add chocolate chips and whisk until combined. Place in the refrigerator to cool for at least 1 hour. Once cooled, beat in the powdered sugar until you have a thick frosting. Set aside.
3. Make the Cupcakes: Combine all ingredients in a large mixing bowl. Use an electric mixer to slowly mix ingredients until they¹re combined and all lumps of cake mix have been broken up. (This batter will be thicker than your typical cake mix; it¹s more like the consistency of buttercream frosting.) Bake until a toothpick inserted into the center of a cupcake comes out with just a few crumbs, about 20 to 22 minutes. Set aside to cool.
4. Make the Marshmallow Buttercream Frosting: Beat butter and Fluff on low until creamy. Shift electric mixer to low and add in powdered sugar and milk. Beat until smooth.
5. Assemble the Cupcakes: Cut a hole into the center of each cupcake, going about 1/2 deep. Fill each hole with ganache. Top the cupcakes with marshmallow buttercream.
6. Microwave the leftover ganache filling for 20 seconds and whisk to create a chocolate fudge sauce. Drizzle the sauce atop the cupcakes. Garnish with crumbled pecans and serve.
INGREDIENTS
CHOCOLATE FUDGE CUPCAKES
1 box Devil's Food Cake mix
1 (3.9-oz.) package chocolate pudding mix
1 (5.3-oz.) container plain Greek yogurt
4 eggs
1/2 c. water
1 stick butter, melted
GANACHE FILLING
1 c. heavy cream
1 (12-oz.) bag semisweet chocolate chip
1/2 c. powdered sugar
MARSHMALLOW BUTTERCREAM FROSTING
2 sticks butter, softened
1 (7-oz.) container Marshmallow Fluff
1 1/2 c. powdered sugar
1 tbsp. milk
1/2 c. chopped pecans
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mississippi mud bars
INGREDIENTS:
BARS:
1 1/3 cups (6.75 ounces) all-purpose flour
1 cup (7.5 ounces) granulated sugar
1 cup (7.5 ounces) brown sugar
1/2 cup (1.5 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces, 16 tablespoons) butter, melted
4 large eggs
1 teaspoon vanilla extract
10-ounce package mini marshmallows (4-5 cups)
1 cup (about 4 ounces) chopped pecans, toasted (optional but delicious)
CHOCOLATE TOPPING:
1/3 cup (about 1 ounce) unsweetened cocoa powder
1/4 cup milk
1/4 cup (2 ounces, 4 tablespoons) butter
Pinch of salt
2 cups (8 ounces) powdered sugar
1 teaspoon vanilla extract
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet (half sheet pan, about 12X18 inches) with parchment and lightly grease with cooking spray. Alternately, you can line with foil and grease the foil or leave the pan unlined and grease the pan.
For the bars, in a large bowl, whisk together the flour, sugar, brown sugar, cocoa (sift the cocoa into the bowl using a fine mesh strainer if it is overly clumpy), baking soda and salt. Add the melted butter, eggs, and vanilla. Mix together until combined (don't overmix; just whisk/stir until no dry streaks remain and ingredients are evenly combined).
Spread the batter evenly in a thin layer in the prepared pan. Bake for 15-20 minutes until the top is springy to the touch and a toothpick inserted in the center comes out clean. Watch closely so the thin bars don't overbake!
Remove from the oven, sprinkle the top evenly with marshmallows, and bake for 3-5 minutes more until the marshmallows are softened.
Sprinkle with pecans and let cool to room temperature before glazing.
For the chocolate topping, in a medium saucepan, whisk together the cocoa powder (I sift it in to avoid clumps), milk, butter, and salt. Bring the mixture to a gentle boil over medium heat, stirring or whisking constantly.
Remove from the heat and whisk in the powdered sugar and vanilla. Thin with additional milk, if needed, until the mixture is thick but pourable and can easily be drizzled across the bars.
Drizzle the glaze in a crisscross pattern across the bars. Serve the bars warm or at room temperature. They are easier to cut if they've been cooled completely.
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Mississippi Mud Cookie Bars | Pillsbury Recipe
Chocolate lovers, this one’s for you! A chocolate chip cookie base gets topped with chocolate fudge pudding, creamy marshmallow-Oreo™ filling, and drizzled with a chocolate-fudge sauce for a decadent brownie treat that’s oh-so-good.
Recipe: