Gooey Mississippi Mud Brookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 1 Box Brownie mix
  • 3/4 cup Chocolate chips, mini
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 1 1/2 cups Marshmallows, mini

Found on beyondfrosting.com

Description

Ingredients

• 1 Box brownie mix
• Ingredients on the box (oil, eggs water)
• 1 ½ cups mini marshmallows, divided
• 1 cup chopped pecans, divided
• For the cookie dough:
• ½ cup (1 stick) unsalted butter
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 Large egg
• 2 teaspoons pure vanilla extract
• 1¾ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¾ cup mini chocolate chips

Directions

• Preheat oven to 350°F
• In a medium sized bowl, combine brownie mix, egg, vegetable oil and water according to the instructions on the box. Beat until thoroughly mixed.
• Line a 9x13” pan with parchment paper or a baking mat. Pour the brownie batter over the baking mat and spread evenly.
• Sprinkle the top of the batter with ½ cup crushed pecans and ¾ cup of mini marshmallows and gently press into the brownie batter.
• Soften the butter in the microwave for 10-15 seconds. Combine the butter with both light brown sugar and granulated sugar. Mix until smooth and the mixture becomes fluffy.
• Add the egg and vanilla extract and beat until the egg is thoroughly incorporated.
• In a separate bowl, combine the flour, salt and baking soda. Slowly add the flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms. Add chocolate chips, remaining pecans and marshmallows last and fold into cookie dough.
• Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter. Do you best to cover evenly.
• Bake for 25-28 minutes at 350°F. Remove from oven and allow to cool completely before cutting. Since I used a baking mat, I was able to completely remove the sheet of brookies from the pan before cutting. If the brownie is still too gooey, I suggest refrigerating before cutting.