Ooey Gooey Mississippi Mud Brookies: These layered bars are filled with chocolate chips, pecan and mini marshmallows. You have to decide which layer you like better, the gooey chocolate brownie or the chewy chocolate chip cookie.
I know it’s been a week since my last post and I am very sorry about that. Right now life is sort of happening and I’ve been on the move all month. I started in Myrtle Beach, then I found myself in Lake Tahoe and finally in Las Vegas this past weekend. Oh and my dad made a 24 hour appearance all the way from Vermont during a work trip to Southern California.
I can’t tell you which trip was my favorite because each of these trips were very special to me. I keep poking fun at myself because all we did in Las Vegas was eat (a freaking lot!), sleep- as in afternoon naps and then dinner and more sleep. Lots of eating, lots of sleeping. I did a little bit of afternoon gambling and came out on top, and we did go to a concert one night. It was very relaxing, as far as Las Vegas goes!
While I love love love these adventures, it really sets me back with work at my full-time job and I crave a few extra hours of sleep. Every time I tell myself I need to plan ahead and get stuff ready for you guys, but sometimes I fail.
I hope these Gooey Mississippi Mud Brookies will make up for my lack of presence here over the past week. Let’s break these down.
Bottom layer: gooey chocolate brownies
Middle layer: mini marshmallows and pecans
Top layer: homemade chocolate chip cookies with more marshmallows
The mini marshmallows are quite magical. Some of them disappear into baked oblivion. They melt down into the layers below. The ones on top are ever so slightly toasted. The ones that are layered in between offer that extra ooey gooey effect that you want from a melted marshmallow. It’s pretty much a win-win here.
I prefer to use a boxed brownie mix, but you can certainly use your own homemade mix for a 9-inch by 13-inch pan. The chocolate chip cookies are from scratch, but if you really prefer something quick, you can use store-bought dough. The easiest way to spread the cookie dough is to flatten it between your hands and press it gently into the brownie mix. Do you best to cover the brownies.
I’ve been rocking the brookie game for quite some time now. The best part is, you don’t have to choose between the brownie and the cookie! Plus, you can fill them with all your favorite candies and cookies.
This recipe originally appeared on Chocolate Chocolate and More.
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These Gooey Mississippi Mud Pie Brookies are layers of fudge chocolate brownie and chocolate chip cookies mixed with pecans and mini marshmallows.
- 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
- 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 9×13” 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.
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