Best Peanut Butter Mississippi Mud Brownies Recipes

MISSISSIPPI MUD BROWNIES (MARSHMALLOW BROWNIES)

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
• In a large mixing bowl, pour oil over cocoa powder and mix.
• Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing after each addition. Add vanilla and mix.
• Add flour and salt and stir to combine.
• Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
• Once brownies are cool, make the frosting.

PEANUT BUTTER MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to 350°. Chop the chocolate into small pieces, place in a small heavy-bottomed pan and heat over low heat, stirring constantly, until melted. Remove from heat.
• Using an electric mixer, beat butter and 2 cups sugar at medium speed until light and fluffy. Add eggs one at a time, waiting until each egg is blended in before adding the next one.
• Add melted chocolate, and beat just until blended. Add flour and 1 teaspoon vanilla extract and beat on low speed until flour is moistened.
• Spread batter into 9X13-inch pan. Sprinkle semi-sweet chocolate chips on top and bake for 30 minutes if using a metal pan and slightly longer in a glass pyrex dish.
• Sprinkle marshmallows on top of brownies and return to oven on top rack for 1-2 minutes or until marshmallows are melted and lightly browned on top.
• Combine peanut butter and canola oil in a small bowl and microwave for 10 seconds on HIGH. Stir to combine and drizzle on top of marshmallow covered brownies.
• For chocolate frosting, combine ¼ butter, unsweetened cocoa, and milk in a saucepan and cook over medium heat, stirring constantly for 2-3 minutes.. Whisk in powdered sugar and vanilla extract until smooth. Drizzle on top of brownies.

PEANUT BUTTER MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to 350°. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
• Beat 1 cup butter and 2 cups granulated sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13- x 9-inch pan.
• Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour, and add to peanut butter mixture, beating at low speed just until blended.
• Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together.
• Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven to a wire rack; sprinkle with marshmallows and peanuts.
• For frosting:.
• Cook butter, cocoa, and milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat. Whisk in powdered sugar and vanilla until smooth.

MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease bottom of 13x9-inch pan.
• Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 degrees F for 27 to 30 minutes or until set.
• Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars.

MISSISSIPPI MUD BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup chopped cookies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In medium bowl, beat frosting and whipped topping with spoon until well blended. Spread over top of brownie. Sprinkle marshmallows over frosting layer. Top with remaining chopped cookies.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 45 seconds; stir. Continue to microwave in 15-second increments until chips are melted. Stir until smooth. Drizzle over top. Refrigerate about 1 hour or until chocolate is set.
• Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.