I've made Mississippi Mud before and personally find it really sweet. I'm back for round 2 because my kids keep asking for it. They love how chocolaty it looks. So this is on the menu for Christmas this year.
1c melted butter
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs (lightly beaten)
1 tsp vanilla extract
1/8 tsp salt
1 1/2 c all purpose flour
1 1/2 c coarsely chopped pecans, toasted
1 10.5oz bag miniature marshmallows
1 16oz box powdered sugar, sifted
1/2 c milk
1/4 c butter, softened
1/3 c unsweetened cocoa
Whisk together melted butter and next 5 ingredients in a large bowl.
Stir in flour and chopped pecans.
Pour batter into a greased and floured 10x15 jellyroll pan.
Bake at 350° for 20-25 minutes or until a wooden pick inserted in center comes out clean
While baking, beat all the frosting ingredients together until smooth.
Remove brownies from oven; top warm cake evenly with marshmallows.
Return to oven and bake 5 minutes.
Drizzle chocolate frosting over warm cake.
Cool completely before cutting into squares!