Have you ever had one of those weeks when things should be very easy, but nothing seems to come together? This week has been a comedy of errors trying to get this post out to you. For one thing, Rhonda’s computer wifi card went bust, or that is what we think happened. If you ever think you don’t need the internet, try going without it for awhile. But we problem solved and prevailed. Our family motto is, “There is a workaround for everything!” We are happy to share a very twisted recipe with you: Twisted Mississippi Mud Brownies.
When Rhonda was young, her mother, (aka-Grandma Ruth) always made the most delicious Mississippi Mud Brownies to take to picnics and special occasions at church. Who doesn’t love all of that chocolately goodness topped off with marshmallows and more chocolate, right? We found this recipe in Southern Living Magazine’s October 2012 issue originally, but we Blind Pigged it up a little. We think this week’s treat, just might have perfected the Mississippi Brownie.
This recipe comes in three basic parts. You have the brownie base, then a layer of peanut butter yum. Topped with another layer of brownie and perfected with a layer of marshmallows, chocolate chips, peanuts, and chocolate frosting. Oh yea!
What do you need? Besides an enormous sweet tooth and an appetite for chocolate and peanut butter, you need several ingredients that may already be in your kitchen, like unsweetened chocolate baking squares, butter, granulated sugar, eggs, all-purpose flour, vanilla, peanut butter, light brown sugar, baking powder, mini marshmallows, Kerrygold Irish Cream, mini chocolate chips, lightly salted peanuts, and powdered sugar. Remember, if you are viewing this post in your email, you can visit www.theblindpig.blog to get a downloadable and printable complete recipe.
Your first step will be to melt the baking chocolate. We melted it slowly in a microwaveable bowl in the microwave using short bursts of cooking time. Once the chocolate is melted, add in 2 ounces of Kerrygold Irish Cream and stir together well. Set aside.
Next beat together softened butter and 2 cups of granulated sugar at medium speed with an electric mixer. Add eggs one at a time. Then add in melted chocolate mixture beating until just blended. Add in one cup of flour and stir in vanilla. Spread half of the batter in a 13 x 9 inch pan that was sprayed with baking spray.
Next you will make the peanut butter mixture. Beat the peanut butter, brown sugar and 1/3 cup of softened butter with 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs one at a time. Stir together baking powder and remaining flour. Add flour mixture to peanut butter mixture on low speed until blended.
Spoon the peanut butter mixture over the bottom layer of brownie mixture. Top with the remaining brownie mixture and swirl together with a knife.
Bake the brownies at 350 degrees for 45-55 minutes.
While brownies are baking make the frosting. Place 1/4 cup of butter, 3 tablespoons of unsweetened cocoa and 3 tablespoons of Kerrygold Irish Cream into a small sauce pan. Turn heat to medium and continue to stir constantly until mixture thickens. Remove from heat and stir in 2 cups of powdered sugar and 1/2 tsp. of vanilla extract. You may need to reheat the frosting some when you are ready to drizzle it over the brownies.
Insert wooden pick in the center to check for only a few moist crumbs. Remove from the oven.
Sprinkle with marshmallows, peanuts, mini-chocolate chips, and drizzle with frosting. Let cool completely before cutting. Then enjoy!
- 2 ounces if Kerrygold Irish Cream
- 2 ounces of unsweetened chocolate baking squares
- 1 1/3 cups butter softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 2 cups of all-purpose flour
- 1 teaspoon of vanilla
- 1/2 cup creamy peanut butter
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon baking powder
- 3 cups miniature marshmallows
- 1/2 cups lightly roasted salted peanuts
- 1/2 cup mini chocolate chips
- Chocolate Frosting
- 1/4 cup butter
- 3 Tbsp. unsweetened cocoa
- 3 Tbsp. Kerrygold Irish Cream
- 2 cups powdered sugar
- 1/2 tsp. vanilla
- Preheat oven to 350 degrees. Microwave chocolate in a microwave-safe bowl in short bursts. No more than 30 seconds at a time. Stirring in between until smooth and melted. Add in 2 ounces of Kerrygold Irish Cream and stir until smooth and creamy.
- Beat 1 cup softened butter and 2 cups granulated sugar at medium speed with an electric mixer. Add 4 eggs, one at a time, beating until blended. Add melted chocolate until just blended. Add 1 cup flour, beating at low speed until blended. Stir in vanilla. Spread half of batter in a 9 x 13 inch pan sprayed with baking spray.
- Beat peanut butter, brown sugar, and remaining butter and 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs one at a time. Beat until just blended. Stir together baking powder and remaining flour. Add flour mixture to peanut butter mixture, beating at low speed.
- Spoon peanut butter mixture over brownie mixture in pan. Top with remaining brownie mixture and swirl together with a knife.
- Bake at 350 degrees for 45-55 minutes. Check for doneness with a wood pick. The pick should come out with a few moist crumbs.
- While the brownies are baking prepare the frosting. Cook 1/4 cup butter, 3 tablespoons of unsweetened cocoa and 3 tablespoons of Kerrygold Irish Cream in a saucepan over medium heat. Stir constantly until slightly thickened. Remove from heat and add 2 cups of powdered sugar and 1/2 teaspoon of vanilla extract. Stir until smooth.
- Remove brownies from oven and sprinkle marshmallows, peanuts and mini-chocolate chips over the top. Wait for about 5 minutes for chips and marshmallows to slightly melt. Then drizzle with chocolate frosting. Cool completely before cutting and serving.
So what do you think? Are you ready for a Mississippi-sized sugar rush?