Mississippi Mud Brownies with Pecan nuts
These filled, chocolate brownies have three yummy layers that are so delicious. Homemade fudgy brownies with a filling of marshmallow, pecan nuts, chocolate chips, and a crunchy brown sugar meringue. One of the best brownie recipes I know!
Ingredients
Brownies
- 3 oz. dark chocolate > 70 % cocoa
- 2 oz. dark chocolate > 50 % cocoa
- ½ stick butter
- 1 teaspoon vanilla extract
- 1 tablespoon Dutch sugar syrup or golden syrup
- ¾ cup sugar
- ⅓ cup dark brown sugar
- 2 eggs size L
- ¾ cup all-purpose flour
- 3 tablespoons Dutch unprocessed cocoa
- 1 teaspoon baking powder
- ⅛ teaspoon salt
Filling
- ⅓ cup pecan nuts finely chopped
- ⅓ cup Milk Chocolate > 50% cocoa, finely chopped
- ⅔ cup mini marshmallows or large cut into eight pieces
Meringue
- 2 egg whites size L
- 1 cup dark brown sugar
Ingredients you need per step are listed below the step in Italic
Instructions
Brownie
- Preheat the oven to
350 °F or 
320 °F. And place a baking paper at the bottom of the baking pan. - Put a pan of water on (about a 1 inch (2 cm) layer) and bring to a boil on medium heat. Hang a heatproof medium bowl over the water, where you melt the chocolate and butter.3 oz. dark chocolate, ½ stick butter, 2 oz. dark chocolate
- When the chocolate has melted, add the vanilla extract and syrup to the chocolate mixture and mix well with the spatula for about 30 seconds.1 teaspoon vanilla extract, 1 tablespoon Dutch sugar syrup
- Turn off the gas and place the bowl on the work surface.
- Place both sugars and the eggs in a second large bowl and mix with the electric mixer for a few seconds, until just combined.¾ cup sugar, ⅓ cup dark brown sugar, 2 eggs
- Gradually add about half of the egg mixture to the chocolate, stirring gently but continuously with the spatula.
- Mix the rest of the egg mixture with the mixer on high for 3 minutes. The egg mixture is nice and thick and the volume has doubled.
- Take a spatula and carefully fold the egg mixture into the chocolate.
- When the egg mixture is incorporated, add the dry ingredients: flour, cocoa, baking powder, and salt to the bowl.¾ cup all-purpose flour, 3 tablespoons Dutch unprocessed cocoa, 1 teaspoon baking powder, ⅛ teaspoon salt
- Mix everything with a spatula until blended.
- Pour the batter into the brownie pan (9 × 9 inch / 24 × 24 cm).
Filling
- Sprinkle marshmallows, pecans, and chocolate over the brownie batter.⅓ cup pecan nuts, ⅓ cup Milk Chocolate, ⅔ cup mini marshmallows
Meringue
- Mix the egg whites in a grease-free bowl until stiff.2 egg whites
- Sprinkle the brown sugar over the meringue and gently fold in with a spatula.1 cup dark brown sugar
- Divide this over the filling. Smooth with the back of a spoon.
Baking
- Bake for 35 minutes until the meringue on top is golden brown.
- Check with a skewer if the brownie is cooked. There may be a thin layer of chocolate on the skewer.
- Let cool in the mold before serving.
NOTES
1. Pecans: Use it for the filling. The delicious nutty taste combines well with the marshmallows and chocolate. You can also replace it with walnuts or almonds.
2. Marshmallows: Use mini marshmallows or cut the larger marshmallows smaller. This allows you to distribute the marshmallows evenly over the fudge. Baking in the oven will melt the marshmallows and make them wonderfully gooey.
3. Au bain-Marie: Melt the chocolate au bain-Marie so that it does not burn. To achieve this, bring a pan of water to a boil. Place a bowl on top of the pan that hangs over the water. In this bowl, you put the chocolate and melt it.
4. Make it Airy: First mix half of the egg through the chocolate. This is how the chocolate gets used to the egg. Then beat the egg until it is very fluffy, and you gently mix it into the batter. This will give you a light brownie.
5. Cool: Let the brownie cool in the tin. It will harden, which ensures a crispy top layer. The inside stays nice and creamy.
6. Storage
- Room Temperature: Store the brownies in an airtight container (or wrap in plastic wrap). You can keep them at room temperature for up to 3 days.
- Freezer: If you want to keep them longer, freeze them! Wrap the brownies individually in plastic wrap and then in a freezer box. You can keep them in the freezer for up to 2 months.
Nutrition
Calories: 248kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 69mg | Fiber: 2g | Sugar: 33g | Vitamin A: 133IU | Vitamin C: 0.04mg | Iron: 2mg
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