These rich, chewy Mississippi Mud Brownies are sure to be your new favorite. Yummy deep chocolate brownies with homemade marshmallow and topped with creamy chocolate icing and toasted pecan halves.

Brownie Layer

Baking spray release
6 ounces or 1 cup Semi-Sweet chocolate baking bars, chopped or broken into small pieces
11 tablespoons butter
1 cup flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon espresso powder
3 whole eggs, plus one egg yolk, room temperature
1 ½ cups sugar
2 teaspoons vanilla extract

Preheat the oven to 350˚F. Line an 8 x 8” square pan with parchment paper, leaving one side with some extra overhang of the parchment. Lightly spray with baking spray release.

Place a bowl over a saucepan of simmering water. Break the chocolate into pieces and add to the
bowl. Cut the butter into tablespoons size pieces and add to the bowl. Melt the chocolate and butter gently; blending together. Remove from the heat and set aside to cool slightly.

In a medium bowl, whisk together the flour with the cocoa powder, salt, and espresso powder.

Using a stand mixer with a whisk attachment, combine the eggs, sugar, and vanilla. Whip on high speed until light in color, about 5 minutes. Turn the mixer down to stir, and slowly add one-third of the chocolate into the egg mixture. When combined add the balance of the chocolate, scraping down the sides of the bowls as needed. Then add the flour/cocoa powder mixture until just combined scraping down the bowl as needed. Pour into the pan and spread evenly.

Place in the oven and bake 38-40 minutes or until a toothpick comes out with just a few bits on it. Set on a rack and cool completely.

Marshmallow Layer

4 envelopes unflavored gelatin
3 cups granulated sugar
1 ¼ cups light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract

Soften gelatin in ¾ cup water, set aside. In a small saucepan combine ¾ cup water with sugar and corn syrup. Bring to a boil and cook to  252˚F on a candy thermometer to make a hot syrup.

Using a stand mixer fitted with a whisk, beat the gelatin mixture on high while slowly streaming in the hot syrup into the bowl with the gelatin. Then add the salt and extract and beat until stiff peaks form about 15 -20 minutes. Using a greased spatula, spread the marshmallow over the cooled brownies. Cool for 1 hour.

Chocolate Icing
¼ cup butter
3 tablespoons unsweetened cocoa
3 tablespoons milk
8-oz.powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans

Stir together the first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth. Spread over marshmallow, top with pecans. Cover and place in the refrigerator overnight. To serve, cut into 18 squares.