Mississippi Mud Brownies
1 (18.4 oz.) package
1/4 cup water
2 large eggs
1/4 teaspoon almond extract
1 cup chopped pecans
1 (13 oz.) jar marshmallow creme
1/2 cup butter
1/4 cup unsweetened cocoa powder
2 tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar
1/4 cup chopped pecans
PREPARE brownie mix according to package directions using oil, water, eggs. Stir in almond extract and pecans.
BAKE in 13 x 9-inch baking pan according to package directions. Cool 5 minutes on wire rack. Spoon marshmallow creme evenly over hot brownie. Let stand 5 minutes to soften. Carefully spread.
MICROWAVE butter in medium microwave-safe bowl 45 to 60 seconds or until melted. Add cocoa, milk and vanilla. Beat with electric mixer on low speed until blended. Gradually beat in powdered sugar, beating until smooth. Drizzle by tablespoonfuls evenly over marshmallow layer. Sprinkle with 1/4 cup pecans. Chill before cutting into bars.
Serving Size (1 of 24 brownies), Calories 310 (Calories from Fat 130), Total Fat 15g (Saturated Fat 4g, Trans Fat g), Cholesterol 25mg, Sodium 115mg, Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 34g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.