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 . . .

3-Ingredient Chocolate Mousse

Chocolate craving? Let us introduce you to something we think you’ll enjoy. This recipe is inspired by one shared by Good Housekeeping.

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3-Ingredient Chocolate Mousse

Step 1: Make chocolate mixture

To a large, microwave-safe bowl add:

8 oz bittersweet chocolate (60% cacao or higher, chopped)

30 marshmallows, standard sized

1/2 cup heavy cream

Microwave on “High” for 2 minutes.*

Stir mixture until smooth.

• If the marshmallows have not melted, microwave in 15-second intervals, stirring in between

Let mixture cool to room temperature, ~45 minutes.

Step 2: Make whipped cream

When mixture is cool, to a medium mixing bowl, add:

1 1/2 cups heavy cream

1 Tbsp sugar

Whip until soft peaks form:

• Transfer 1/2 cup of whipped cream to a small bowl and refrigerate (topping)

Step 3: Combine chocolate and whipped cream

Using a stand or hand mixer, whip for ~1 minute:

Chocolate Mixture (Step 1)

Fold in, until fully incorporated remaining

Whipped Cream (Step 2)

Transfer mousse to serving dishes, allocating evenly:

• Recommended: 8 (4 oz) ramekins

Refrigerate for 2 hours** or up to 48 hours.

To serve, top with:

Reserved 1/2 cup whipped cream

Chocolate shavings

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Brenda’s tips:

• Serving size: 8 (4 oz) servings

• *You can use the double boiler method to melt the marshmallows, chocolate, and heavy cream together instead of a microwave, if desired

• **It’s impossible to require you to wait two full hours . . . this is delicious even if you can’t wait until chilled

• Love mousse but prefer a sweeter, mellower chocolate intensity? When preparing the whipped cream, increase the amounts as follows:

  • 3 cups heavy cream

  • 1/4 cup sugar

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Window into B’s kitchen . . .

Rice Crispy Treats

Rice Crispy Treats

Butter* the interior of an 8"x8" pan. Set aside.

Into a large mixing bowl, measure:

5 cups crisp rice cereal

1/2 cup miniature marshmallows

Set aside.

To a microwave-safe mixing bowl, add:

4 1/2 cups miniature marshmallows

5 Tbsp butter

Microwave on high for 30 seconds. Stir the mixture until smooth. *If it won't stir smooth, microwave in additional 20-second increments. 

Immediately pour melted marshmallow mixture into crisp rice cereal, folding together until cereal is coated in marshmallows.

Pour into prepared pan, pressing lightly to form treats into an even layer.

Cut into squares and serve.

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Brenda tips:

• Serving size: 16 (4x4 grid) or 9 (3x3 grid) treats

• Butter* simply means to coat the surface with butter. Easiest way is to use a refrigerated square so that it is still firm. Fold the wax paper back on one end (leaving the wax paper wrapped on the other end to hold on to) and lightly rub the butter over the surface, making sure to entirely coat, even into the corners.

• Brenda prefers to use the microwave for rice crispy treats . . . it's one of the few recipes that she prefers the microwave. A pot on the stove can be substituted, results may vary.

• Notice the ratio is 1:1:1. You can multiply or divide this recipe as needed. 

  • For instance, small batch:

    • 1 cup crisp rice cereal

    • 1 cup miniature marshmallows

    • 1 Tbsp butter

  • Note: recommended to keep batches in manageable sizes.

• A tip from Sheryl (Brenda's sister): Don't melt ~10% of the miniature marshmallows, but add them to the dry cereal instead. When the hot marshmallow is incorporated, pockets of marshmallow are created for a bakery-style treat.

• A tip from Chelsea: To add a peanut buttery flavor, melt 1/2 cup of peanut butter with the butter and marshmallows. Yum!