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Recipe: Mississippi Mud Bars
Similar Categories: Mississippi, Mud, Bars
Mississippi mud bars
Brownie:
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon salt
3/4 cup flaked coconut
7-ounce jar marshmallow crème
Icing:
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla
4 cups powdered sugar
1/3 cup cocoa
1/2 cup evaporated milk
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
Beat butter and sugar until fluffy. Beat in eggs, one at a time, and
vanilla.
Sift flour, cocoa, and salt. Stir this mixture into egg mixture, then
stir in coconut. Spread evenly in pan.
Bake 35 to 40 minutes or until a toothpick inserted in the middle comes
out clean. Remove and spoon crème over the top. Spread evenly and set
aside. Cool completely before icing.
Beat butter and vanilla. Combine sugar and cocoa and gradually beat into
butter mixture, alternating with milk.
Spread over cooled brownies. When the icing sets, cut the brownies into
16 pieces.
Serves 16.
Brownie:
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon salt
3/4 cup flaked coconut
7-ounce jar marshmallow crème
Icing:
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla
4 cups powdered sugar
1/3 cup cocoa
1/2 cup evaporated milk
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
Beat butter and sugar until fluffy. Beat in eggs, one at a time, and
vanilla.
Sift flour, cocoa, and salt. Stir this mixture into egg mixture, then
stir in coconut. Spread evenly in pan.
Bake 35 to 40 minutes or until a toothpick inserted in the middle comes
out clean. Remove and spoon crème over the top. Spread evenly and set
aside. Cool completely before icing.
Beat butter and vanilla. Combine sugar and cocoa and gradually beat into
butter mixture, alternating with milk.
Spread over cooled brownies. When the icing sets, cut the brownies into
16 pieces.
Serves 16.
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