and these may be the best things i have ever put into my mouth. ya’ll go make them now.
i’m gonna call them Crunchy Mississippi Mud
aka the best mississippi
mud i’ve put into my mouth.
but if you know me, you know i can’t be in the kitchen without an apron. i can hear my mom when i was growing up perfectly, “abby, where’s your apron????” because let’s keep it real, i make a slight mess in the kitchen, always. mrs. elizabeth and laura sent me a package and i got it on friday. words can’t express how excited i was. there’s nothing like getting something from home. but this ADORABLE apron was in it. i’m o.b.s.e.s.s.e.d. thank you so much!
For those thick, chewy brownies (that go on the bottom)
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1¼ cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
For the chocolate and peanut butter crunch icing
enough marshmallows to cover the top of the cooked brownies
1 1/2 cups milk chocolate chips
1 cup smooth peanut butter (don’t use natural, go all out and use the good stuff : ))
1 tablespoon butter
1 1/2 cups rice krispies
Preheat the oven to 350 degrees. Grease a 9×13 pan
For the brownies: In a saucepan, melt the unsweetened chocolate, butter, and 1/4 cup semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a large bowl, whisk the eggs. Then add the sugar and vanilla. Stir the cooled melted ingredients into the wet mixture. Add the mixed dry ingredients. Add 1/2 cup of semisweet chocolate chips. Bake for 25- 30 minutes. When they are done, add the marshmallows directly on top and put back in the oven for about 2-3 minutes (just to melt the marshmallows).
For the delicious icing: put the milk chocolate chips, peanut butter, and a tablespoon of butter in a medium saucepan (i just used the one i already used without washing it, extra chocolate won’t hurt, right???) Melt over low heat, stirring occasionally. Remove from the heat, and add the rice krispies. Allow to cool for a few minutes. After the marshmallows have melted in the oven, put the icing on top and spread all over. Refrigerate for a few hours to set it.
Don’t skip on those rice krispies either. they make this dessert, no doubt. but i’m a texture guru.
***You might want to hide these from yourself, like my mother does : )
recipe from brown eyed baker!