Mississippi Mud Brownies

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 3/4 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1/4 tsp salt
• 1/2 cup butter, melted and cooled slightly, I used salted
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup chopped pecans or almonds, divided
• 2 1/2 cups miniature marshmallows
• 1/4 cup salted butter
• 1/4 cup milk
• 1/4 cup cocoa powder
• 1/2 tsp vanilla extract
• 2 cups powdered sugar

Directions

1. Set the oven to 325 degrees. Prepare an 8x8-inch baking dish with parchment or aluminum foil; if you choose foil, coat it with cooking spray or a little melted butter. Whisk the flour, cocoa powder, granulated sugar, brown sugar and salt together in a large bowl until everything looks evenly mixed. Switch to a wooden spoon, add the melted butter, and stir until incorporated. Mix in the eggs and vanilla; the batter will be thick. Gently stir through 1/2 cup chopped pecans. Spread the batter in the prepared pan and bake for 35 – 37 minutes, keeping it just a touch underdone because it will go back into the oven with the marshmallows.
2. Take the pan out of the oven, scatter the marshmallows evenly across the surface, and bake again for about 4 minutes, just until the marshmallows lift and puff a bit. Pull the pan from the oven and cool for 5 minutes. If you want, brown the marshmallow tops with a kitchen torch, taking extra care near the parchment paper.
3. Right after making the frosting, pour it over the brownies and smooth it across the top before it starts to firm up. Scatter the remaining nuts over the frosting. Cool completely if desired, which will take about 2 hours, or cool just a little if you do not mind softer frosting and messier slices. Cut into squares and keep in an airtight container.
4. For the frosting, melt the butter in a small saucepan over medium-high heat, stirring often. Add the milk and cocoa powder, then whisk constantly until the mixture thickens, about 2 minutes. Take the pan off the heat and, with an electric hand mixer, beat in the vanilla and powdered sugar. Use the frosting right away.