Brenda Drake + Chelsea Kasen 7/4/22 Brenda Drake + Chelsea Kasen 7/4/22

Elevated Mississippi Mud Brownies

Decadent brownies with marshmallows & hot fudge sauce

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.

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).

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.

Window to B’s kitchen . . .

Brenda Drake + Chelsea Kasen 4/6/21 Brenda Drake + Chelsea Kasen 4/6/21

Brenda Brownies (Half Batch)

Use this half-batch Brenda Brownie recipe to make Brenda Brookies.

This recipe takes the standard Brenda Brownies recipe and scales it to fit an 8”x8” baking pan.

Use this recipe to make Brenda Brookies
Here’s the full batch recipe for Brenda Brownies, scaled for a 13”x9” baking pan

Brenda Brownies (Half Batch)

To your favorite mixing bowl add:

1 cups sugar

1/4 cup cocoa

Stir well, then cream in:

1/2 cup butter, softened

Next add:

1/2 tsp vanilla

1/2 tsp salt

2 eggs, mixing well after each

Finally, stirring until just incorporated, add:

1 cups flour

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

1/3 cup miniature marshmallows

2 Tbsp chocolate chips

Spoon and smooth the remaining batter evenly over the top.

Bake for 22-27 minutes. Serve cooled.

Brenda’s Tips:

Serving size: recipe made to fit an 8”x8” pan (~9 brownies)
Use this recipe to make Brenda Brookies
Stirring the cocoa into the sugar allows the granules to eliminate any lumps of cocoa, enhancing the texture of the finished brownies
If baking at sea level, reduce the flour to 3/4 cup
Recommended to use a metal pan, using glass will cause the brownies to cook differently
These brownies are Brenda’s favorite dessert that she makes

Window to B’s Kitchen…

Brenda Drake + Chelsea Kasen 7/16/20 Brenda Drake + Chelsea Kasen 7/16/20

Brownies Swirled with Goodness (aka Cream Cheese Brownies)

Another take on Brenda Brownies—adding cream cheese swirls for extra goodness.

Brownies Swirled with Goodness

(aka Cream Cheese Brownies)

Spray a 13"x9" baking dish with non-stick baking spray. Optional: line with parchment paper. Set aside.

1. Make brownie batter

Make one batch of the batter used in Brenda Brownies

Set aside.

2. Make cream cheese swirl filling

In a small mixing bowl, combine:

8 oz cream cheese, softened (microwave if needed)

3/4 cup sour cream

1/4 cup sugar

2 Tbsp flour

Stir together until smooth. Recommended: use a hand mixer if available.

Set aside.

3. Swirl

Layer 1: Spread 2/3 of the brownie batter in prepared 13"x9" pan
Layer 2: Spoon cream cheese mixture onto brownie layer, spreading evenly over brownie batter using an offset spatula.
Layer 3: Transfer remaining batter to a microwave-safe bowl. Microwave 10-20 seconds to slightly warm (DO NOT cook). Dollop spoonfuls of warmed brownie batter over cream cheese layer, approximately 12 evenly-spaced dots.
Using a butter knife, swirl the brownie dots by drawing the knife through from dot 1-2, 2-3, 3-4, etc., creating a marble design. Don't overdo the swirling or the cream cheese will mix in too much.

Bake at 350F for 40-50 minutes, or until a toothpick comes out clean.

Let cool ~60 minutes to allow the cream cheese to set up.

Best served cooled.

Brenda’s tips:

Serving size: 24
Brenda learned the tip to layer the cream cheese from America's Test Kitchen, this method results in an even distribution of cream cheese in every brownie
Timesaver Tip: If you don’t own an offset spatula, it would be a great item to add to your Christmas list, twice. Every kitchen should have 2 (or 5).
Brenda lines the baking pan with parchment for two reasons:
- Parchment allows the whole brownie dessert to be lifted out, placed on a cutting board and cut into perfectly portioned squares
- Brenda’s favorite pan for brownies is old & tired, so the parchment barrier allows the brownies to exit the pan without leaving the crust behind
Love chocolate? Add a generous sprinkling of chocolate chips between layer 1 & 2
These brownies are truly best eaten fully cooled

Window to B’s kitchen…

Layer 1

Layer 2

Layer 3

Swirl

*Brenda’s helpers distracted her and she dolloped without softening the batter . . . notice the struggle to swirl. Don’t worry, still delicious!

Swirl snapshot recap . . .

Brenda Drake + Chelsea Kasen 2/14/20 Brenda Drake + Chelsea Kasen 2/14/20

Snickers Brownies

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

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.

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.

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.

Brenda Drake + Chelsea Kasen 10/30/19 Brenda Drake + Chelsea Kasen 10/30/19

Cream Cheese Frosting

For the smoothest, fluffiest frosting, allow the cream cheese and butter to naturally reach room temperature.

BOOKMARK THIS. You’ll thank me later. This fluffy, creamy goodness is what Brenda uses on a few of her Fan Favorite recipes:

Cream Cheese Frosting

Add to bowl or stand mixer:

1 pkg (8 oz) cream cheese, softened

1 cube (4 oz) butter, softened

Mix until combined, then add:

1 tsp vanilla

1 lb powdered sugar

Stir until fully incorporated. Scrape bowl sides. Whip until fluffy, 3-4 minutes. Use immediately.

Brenda’s Tips:

Serving Size: one batch will frost:

one 3 tier cake
24-36 cupcakes
12-24 cinnamon rolls
3-4 dozen cookies

If possible, Brenda allows cream cheese and butter to naturally reach room temperature for the very smoothest, fluffiest frosting.

Brenda Drake + Chelsea Kasen 10/29/19 Brenda Drake + Chelsea Kasen 10/29/19

Brenda Brownies

I remember at the height of our Endurance Marathon Training Brenda would bake these brownies at least once per month. She’d eat the whole pan. NO LIE.

I remember at the height of our endurance marathon training (2015) Brenda would bake these brownies at least once per month. She’d eat the whole pan. NO LIE.

I’m still trying to perfect these brownies. The true test is to see if the brownies taste better over time, just like Brenda’s. She swears that day 4 is the best day to consume these brownies. I just can’t figure out how to keep these brownies around for that long…