Mississippi Mud Brownies

Prep Time: 20 min
Cooking Time: 30 min
Serving size: 24 brownies

Ingredients:

Brownies:
1 package Martha White® Chewy Fudge Brownie Mix, (1lb. 6.5 oz)
1/2 cup Crisco® Vegetable Oil
1/2 cup water
1 egg
1 cup chopped pecans
2 cups miniature marshmallows

Icing:
1/2 cup butter, melted and cooled
1/4 cup cocoa
3 tablespoons milk
1 teaspoon vanilla
2 cups confectioners sugar
1/4 cup pecans

Preparation Directions:

1. Heat oven to 350º F. Grease bottom only of 13x9-inch pan. In large bowl, combine brownie mix, oil, water and egg; beat 50 strokes with spoon. Stir in 1 cup of pecans. Spread batter in greased pan.

2. Bake at 350º F. for 27 to 30 minutes. Do not overbake.

3. Sprinkle warm brownies with marshmallows; return to oven for 2 to 3 minutes or until marshmallows are soft and puffed. Remove from oven and cool.

4. Combine butter and cocoa in mixing bowl; add milk and vanilla. Gradually stir in confectioners sugar; beat with electric mixer until smooth. Stir in 1/4 cup of pecans. Spread over marshmallows. Chill before cutting into squares.

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