For the Media
Brownie Points
NASHVILLE, Tenn., February, 2006 - Do you ever need a quick dessert for a casual party, a thank-you gift for a friend or a donation for a bake sale? If so, then the answer is a batch of fudgy brownies. Always a hit, brownies are appropriate for almost any occasion, and they are easy to make, especially if you start with a good mix. "To add your personal touch to a mix, just stir in nuts, chocolate, peanut butter or white chocolate chips - and spread with icing," suggests Linda Carman, Martha White® baking expert.
For a special treat, try Mississippi Mud Brownies, inspired by a classic Southern cake recipe. The brownies are made with a convenient mix with pecans stirred into the batter. After baking, miniature marshmallows are sprinkled over warm brownies and allowed to soften. Then the whole thing is topped off with creamy chocolate icing. You are sure to get extra brownie points for these.
For more delectable brownie recipes, visit us at www.marthawhite.com
Mississippi Mud Brownies
Brownies
1 (1 lb. 6.5 oz.) pkg. Martha White® Chewy Fudge Brownie Mix
1/2 cup 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 confectioner's sugar
1/4 cup chopped pecans
Heat oven to 350° 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 pecans. Spread batter in greased pan. Bake at 350° F. for 27 to 30 minutes. Do not overbake.
Sprinkle warm brownies with marshmallows; return to oven for 2 to 3 minutes or until marshmallows are soft. Remove from oven and cool.
Combine butter and cocoa in mixing bowl; add milk and vanilla. Gradually stir in sugar; beat until smooth.
Stir in 1/4 cup pecans; blend thoroughly. Spread over marshmallows. Chill before cutting into squares.
24 Brownies