Mississippi Mud Brownies

You know how sometimes you eat something and then afterwards think, "ugh!  That TOTALLY wasn't worth all those calories."... ?... Well, this is NOT one of those times.  No, no.  These brownies are worth every decadent bite.

And baby, are they rich!  You'll definitely want to pour yourself a cold glass of milk or a steamy cup of dark coffee to go along with your brownie.  Choose your poison.

First there's the chewy brownie layer, followed with the saltiness of the peanut butter that contrasts perfectly with the sweetness of the marshmallow and frosting layers...Seriously!  You need to make these now. 

I have been eyeing these for quite some time now on one of my favorite blogs, Simply Scratch.
I finally gave in ~ and I am SO glad I did.  Give in yourself, and you too can be glad :)

Mississippi Mud Brownies
(from simplyscratch.com)

3/4 cup all purpose flour
2 Tbl. unsweetened cocoa powder
1/2 tsp. salt
1/2 cup unsalted butter, room temp.
1 cup sugar
1 tsp. real vanilla extract
2 large eggs, room temp.
3/4 cup semi or bittersweet chocolate chips
1/2 cup peanut butter
1 1/2 tsp. canola oil
2 cups mini marshmallow
1/2 cup pecans, toasted and chopped
2 cups powdered sugar
1/8 tsp. salt
4 Tbl. unsalted butter
2 Tbl. unsweetened cocoa powder
1/4 cup whole milk or half & half
1/2 tsp. real vanilla extract

Preheat oven to 350 degrees.  Grease an 8x8" pan, and line with parchment paper.

In a small bowl, combine flour, 2 Tbl. cocoa powder and 1/2 tsp. salt.  Whisk to combine.

In a large bowl, beat 1/2 cup butter, sugar, and 1 tsp. vanilla til creamy.  Add the eggs one at a time, mixing to combine.  Stir in dry ingredients.  Add batter to prepared pan.  Sprinkle with 3/4 cup chocolate chips.  Bake 22-25 minutes.

Remove from oven.  Mix together peanut butter and canola oil in a small bowl.  Microwave for about 20 seconds or until pourable.  Spread over brownies and then top with marshmallows.

Return to oven for about 3 more minutes or until marshmallows are puffy.  Then remove from oven and sprinkle with chopped pecans.

For the frosting, in a large bowl, combine powdered sugar and 1/8 tsp. salt.  In a small saucepan, melt 4 Tbl. butter.  Add 2 Tbl. cocoa powder, milk and vanilla until mixture comes to a boil.  Pour onto powdered sugar and beat until smooth and glossy.  Frosting should be pourable, but if not, add a couple more tablespoons of milk.
Spread evenly over brownies.

If you can stand the wait, chill the brownies for 1-2 hours before devouring ~ :)