Stacey came in town for a week to visit! Stacey loves many things, but two things she loves in particular are coffee and marshmallows. When I saw this recipe I emailed it her and told her I would make the next time she was in town. She came into town over spring break and Easter, so this brownie/cake monstrosity turned into the perfect Easter dessert.
When I say monstrosity, I mean monstrosity. This is one rich brownie, a small piece is all you need, although it is perfectly acceptable to eat a large piece. The original recipe calls it a cake, but personally, I find this much too rich for a cake. The density and fudginess are more brownie-like. Therefore, it is now a brownie.
The day after Easter we went with some co-workers to Citi Field for the Met’s home opener. It was a great day in the chilly Spring sun and the Mets won! After spending all day in the sun and imbibing a few beverages, Stacey and I were a little hungry by the time we got home. I ordered Chinese food and was patiently waiting for the food to be delivered. Stacey did not have as much patience and pulled out these brownies to snack on.
Needless to say, this much ooey, gooey, chocolate richness was too much before dinner for Stacey’s stomach. The next day when I went to cut myself a snack from the leftover brownies they were unevenly delved into. It appeared the top marshmallow/chocolate part had been scrapped off by someone’s fingers. Stacey ardently claimed she used a fork to pick off the chocolate/marshmallow part, but Ruth and I were skeptical.
Whether you enjoy these brownies elegantly served on a plate or from the pan, you are going to enjoy yourself. The brownie part is deep and chocolatey with the lightest touch of espresso flavor. The marshmallows on top are perfectly melted and extra sweet. A bit of chocolate fudge topping keeps the marshmallows in place and finishes the dish off. This is a brownie for all my chocolate & marshmallow loving friends!
One Year Ago – Oatmeal Chocolate Chunk Cookies made with Brown Butter
Mississippi Mocha Mud Brownies
Adapted from Bake at 350
Yield – 20-24 servings (9 x 13” pan)
1 cup (2 sticks) unsalted butter
1 1/2 teaspoons vanilla
1 teaspoon espresso powder
1/2 cup cocoa powder
4 eggs, room temperature
1/2 teaspoon salt
2 cups sugar
1 1/2 cups flour
For the topping:
10 ounces mini marshmallows
4 tablespoons unsalted butter
1/2 cup milk
1/2 teaspoon espresso powder
1/4 teaspoon salt
1/2 cup cocoa powder
4 cups powdered sugar
Preheat the oven to 350 F and grease a 9×13” glass pan with shortening. Dust with cocoa powder and shake out the extra.
Melt the butter in the microwave and add to a large bowl. Whisk in the vanilla and espresso powder. Whisk in the cocoa, salt, and eggs.
Whisk in the sugar and then stir in the flour until just combined.
Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted comes out clean.
Immediately after coming out of the oven, sprinkle the marshmallows evenly on top.
Make the topping by adding the butter, milk, espresso powder, salt and cocoa powder to a medium sauce pan. Whisk to combine as the mixture comes to a simmer.
Once simmering, whisk in the powdered sugar one cup at a time. Pour the topping as evenly as possible over the marshmallows.
Allow to cool completely before serving.
This is a rich brownie, cut into small pieces. Store in the fridge, but this is best eaten at room temperature.