Mississippi Mud Brownies

Oh my these are SO GOOD!  I made up a pan the other night and it's about half gone.  It's hard to eat just one, but once I start eating a second one I know it's too much.  I know what I'm taking to the next carry-in dinner at church.

Mississippi Mud Brownie:

• 1 1/2 cups coarsely chopped pecans
• 1 (4-oz.) unsweetened chocolate baking bar, chopped  (I used semi-sweet chocolate chips because my grocery store didn't have baking bars)
• 3/4 cup butter
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 3 cups miniature marshmallows
• 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
• 2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
• 3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.
• 4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.
• Chocolate Frosting:
• 1/2 cup butter
• 1/3 cup milk
• 6 tablespoons unsweetened cocoa
• 1 (16-oz.) package powdered sugar
• 1 teaspoon vanilla extract

Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.

I'm linking up with Diary of a Stay at Home Mom for Cooking Thursday

I'm linking up with Practically Functional Link Party #71

I'm linking up with Living Proverbs 31 link up #62