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Aug 4, 2010

Mississippi Mud Bars | Country Cooking Recipes


1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon salt
3/4 cup flaked coconut
7-ounce jar marshmallow crème


1/2 cup unsalted butter, room temperature
1 teaspoon vanilla
4 cups powdered sugar
1/3 cup cocoa
1/2 cup evaporated milk

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
Beat butter and sugar until fluffy. Beat in eggs, one at a time, and 
Sift flour, cocoa, and salt. Stir this mixture into egg mixture, then
stir in coconut. Spread evenly in pan.
Bake 35 to 40 minutes or until a toothpick inserted in the middle comes out clean. Remove and spoon crème over the top. Spread evenly and set aside. Cool completely before icing.
Beat butter and vanilla. Combine sugar and cocoa and gradually beat into butter mixture, alternating with milk.
Spread over cooled brownies. When the icing sets, cut the brownies into 16 pieces.

Serves 16