Flourless Mississippi Mud Brownies Recipe
Servings: 9 - 12 brownies
Calories: 349kcal
Ingredients
- 6 Tbsp butter
- 1 cup (8 oz) bittersweet or semisweet chocolate chopped
- 3/4 cup sugar
- 2 eggs
- 1 Tbsp unsweetened cocoa powder (natural or Dutch process)
- 3 Tbsp cornstarch
- 1/4 tsp vanilla
- pinch of salt
- 1/4 cup mini chocolate chips
- 1/2 jar (7 oz) Kraft marshmallow fluff
- 1 cup mini Kraft marshmallows
Instructions
- Preheat oven to 350 degrees. Line an 8×8″ baking pan with foil, leaving about 1″ of overhang (so you can easily pull the brownies out). Lightly grease the foil with butter or non-stick cooking spray. Set aside.
- In a double broiler, melt the butter and chocolate over low heat, stirring constantly until smooth.
- Remove from heat and stir in the salt and sugar. Add eggs one at a time, mixing after each addition. Add vanilla and mix until incorporated.
- In a medium size mixing bowl, whisk together the cocoa powder and corn starch. Slowly add these dry ingredients into the chocolate mixture. Beat the batter vigorously for 1-2 minutes, until the batter is no longer grainy and nearly smooth (it will pull away from the sides of the bowl).
- Fold in the chocolate chips. Pour batter into the prepared pan.
- Bake for 26 minutes, remove from oven and top with marshmallow cream. Sprinkle mini marshmallows on top and bake for an additional 3-4 minutes or until the marshmallows begin to puff. Do not over bake. Remove from oven place pan on a wire rack. Cool completely (45 minutes) before cutting and serving.
Nutrition
Calories: 349kcal | Carbohydrates: 48g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 91mg | Potassium: 135mg | Fiber: 2g | Sugar: 37g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg