Mississippi Mud Dessert

Mississippi Mud bars, cake or dessert was a very popular dessert back in the 1980's. This rich, decadent chocolate dessert came in many forms, but I found this one to be the best and my family seemed to agree because it never lasted long. This recipe came from a cookie shop in Lake Arrowhead, California called The Bear's Brown Bag of Cookies via Bon Appetit Magazine in 1985. The brownie layer is chock full chopped nuts and coconut, the second layer is marshmallow cream that melts on top of the hot brownie and gets all gooey, and the frosting is one of the richest butter creams ever. Perfect for dessert  anytime you're craving something delicious and want to put a twinkle in the eyes of your loved ones. This dessert is very kid-friendly. Blessings...

Recipe:  

Brownie

1 cup butter, room temperature
2 cups sugar
4 eggs, room temperature
1 tsp. vanilla
1-1/2 cups unbleached flour
3 tbsps. unsweetened cocoa powder
1-1/2 cups pecans or walnuts, chopped fine
1-1/2 cups flaked coconut

1 7-ounce jar marshmallow cream

Frosting

1/2 cup butter, room temperature
1 tsp. vanilla
4 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/2 cup evaporated milk

For brownie:

1. Grease 9 x 13-inch baking pan. Preheat oven to 350 degrees.
2. Cream butter with sugar in large bowl of electric mixer until light and fluffy.
3. Beat in eggs 1 at a time until well incorporated. Blend in vanilla.
4. Combine flour and cocoa powder. Beat dry ingredients into butter mixture.
5. Fold in coconut and pecans. Spoon batter into prepared pan, spreading evenly.
6. Bake until tester inserted in center comes out clean, 30 to 40 minutes.
7. Immediately spoon marshmallow cream over brownie. As cream begins to melt, spread gently. Cool brownie completely on a wire rack.

For frosting:

1. Cream butter and vanilla in large bowl of electric mixer.
2. Combine sugar and cocoa powder. Gradually beat into butter mixture, alternating with milk.
3. Continue beating until frosting is light and fluffy, 3 to 5 minutes. Spread frosting over brownie. Cut into squares to serve.

Yield: 12 servings

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