Elevated Mississippi Mud Brownies

Once you try these, you’ll realize you’ve never really experienced decadence - until this moment - and you’ll immediately want to make them again. And again.

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Elevated Mississippi Mud Brownies

Step 1: Hot Fudge Sauce

In a two quart saucepan, combine:

3/4 cup sugar

3 Tbsp cocoa

1 tsp shortening

2 tsp corn syrup

1/8 tsp salt

1/4 cup milk

Cook over medium heat, whisking constantly, until the mixture reaches a mild rolling boil. Reduce heat to low, simmer, without stirring, heating to soft ball stage (235F)*. Remove from heat.

Drop on top but don't mix yet:

5 Tbsp cold butter

Cool to lukewarm (maximum temp 110F), then blend at medium speed with an electric mixer until sauce is creamy. Set aside.

Step 2: Brenda Brownies

To your favorite mixing bowl add:

2 cups sugar

1/2 cup cocoa

Stir well, then cream in:

1 cup butter, softened

Next add:

1 tsp vanilla 

1 tsp salt 

4 eggs, mixing well after each

Finally, stirring until just incorporated, add:

2 cups flour 

Set oven to 350F. Spoon about half the batter into a greased 13x9 pan, sprinkle with:

3/4 cup miniature marshmallows

1/4 cup chocolate chips

Spoon and smooth the remaining batter evenly over the top.

Bake for 22-27 minutes, or until tests done with a toothpick.

Step 3: Finishing Touches

Over the top of the cooked brownies, sprinkle:

1 cup miniature marshmallows

Drizzle the prepared:

Hot Fudge Sauce

Evenly over the entire surface. Serve immediately, or allow the brownies to cool and the fudge to set (approximately 6 hours).

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Brenda’s tips:

• Servings: 12 - 24

• *Soft ball test: grab a small bowl and add about 1/2 cup cold water. After the sauce has cooked at a rolling boil for a few minutes and appears to have thickened somewhat, drop a spoonful into the cold water. If you can push it into a ball with your fingertip, the sauce has reached soft ball stage. If it dissolves, the sauce needs to cook longer. Test again after a few more minutes of boiling. The sauce reaching this stage is dependent on variables such as the humidity in your kitchen. Sometimes it can be reached in 5 minutes and at other times it takes nearly 20. 

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Window to B’s kitchen . . .

Snickers Brownies

Snickers Brownies

 These come together as quickly as any layered dessert and will wow all!

Prepare all the parts and layer together as follows:

1. Brenda Brownies: baked & cooled

2. Nougat: spread evenly using an offset spatula

3. Salted Caramel Sauce: drizzle using a criss-cross pattern 

4. Peanuts: spread then press into nougat & caramel sauce

5. Chocolate PB: don't melt until all other layers are assembled

Chill & cut. Serve.

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The details . . .

1. Brenda Brownies

Make brownies according to directions, but leave out the marshmallows & chocolate chips. 

Recommended to line 13"x9" baking dish with parchment paper, leaving longer parchment exposed on the ends as this will allow easy removal of the brownie for cutting after assembly & chill time are completed.

Leave in pan for now: let cool to room temp and then top with following layers.

2. Nougat

In a mixing bowl, combine:

1 (7 oz) jar marshmallow cream

3/4 cup peanut butter, creamy 

Whip together until combined. Set aside.

3. Salted Caramel Sauce

This recipe will change your life.

Make a batch and keep it in your fridge because you'll find you need it. Recipe makes ~3 cups, and the leftover will keep until you use it up.

Or, if you must, you can use caramel ice cream topping (but know that you are sacrificing flavor)

1/2 cup salted caramel sauce (approximate)

If using refrigerated caramel, heat slightly so that it will readily drizzle.

Set aside.

4. Peanuts

Measure out:

2/3 cup peanuts, roasted & salted

Set aside.

5. Chocolate PB

In a microwave safe bowl, combine:

1 1/4 cup milk chocolate chips

1/4 cup semi sweet chocolate chips

1/4 cup peanut butter, creamy

Set aside until all other layers are assembled. Then, only then, microwave until melted (30-60 seconds). Stir until smooth and immediately pour over the top of prepared layers, spreading as needed with an offset spatula. While the melted chocolate is hot, tap the pan lightly on the countertop for a smooth finish.

Chill until set, ~ 2 hours. Remove from pan and place on a large cutting board. Using a very sharp chef's knife, cut brownies:

• Trim 1/2" off all sides (definitely taste test!)

• Determine desired size: Brenda generally makes 1" to 2" squares (cutting grid of 8 by 4 or 8 by 6)

• Place knife and press down firmly, cutting an entire row at once

• After all rows are cut, turn board

• Using the same top-down motion, slice through to create brownie squares

Chill. Serve cooled.

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Brenda’s tips:

• Serving size: 24-48 servings, plus scraps for munching

• Salted caramel sauce: this is one of Brenda's very favorite recipes. She tries to always keep it stocked in her refrigerator. If you're searching for happiness, you just might find it in a jar of this stuff. It will appear in many future brenaloubakes.com recipes.

• This is a great dessert for parties as it looks very impressive and tastes even better.

• Share these brownies only if you want that person to love you forever.