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Mississippi Mud Bars

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Submitted by eeschoe

YIELD

servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

1 237
CUP ML BUTTER
½ 118
CUP ML COCOA POWDER
unsweetened
5 ½ 1.3
CUPS L SUGAR
4 4
LARGE LARGE EGGS
large
1 ½ 355
1 15
TABLESPOON ML VANILLA EXTRACT
1 237
CUP ML PECANS
chopped
Chocolate frosting
2 473
CUPS ML POWDERED SUGAR
3 45
TABLESPOONS ML COCOA POWDER
unsweetened
½ 118
CUP ML BUTTER
melted
1 5
TEASPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML MILK
(1 to 2)
½ 118
CUP ML PECANS
chopped

Directions

Preheat oven to 350℉ (180℃).

Line 9 by 13 inch baking pan with aluminum foil.

Extend end of foil 1 inch over sides of pan, grease and flour foil, and set aside.

In a medium saucepan, melt 1 cup butter.

Stir in 1½ cups sugar and ½ cups cocoa. Remove pan from heat and beat in eggs, one at a time, until blended.

Stir in flour and pecans until well blended.

Pour into prepared pan and bake 25 minutes or until cake tester inserted into center comes out clean.

Cool in pan on wire rack.

Frosting: In a medium bowl, combine confectioner’s sugar and cocoa powder.

Beat in butter and vanilla until smooth.

Beat in enough milk until fluffy and spreadable.

Using ends of foil, lift brownie layer from pan.

Spread top with frosting. Sprinkle with ½ cup pecans.

Cut into 2 by 1 inch bars and store in air tight container.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 580g (20.5 oz)
Amount per Serving
Calories 2478 39% from fat
 % Daily Value *
Total Fat 106g 163%
Saturated Fat 49g 246%
Trans Fat 0g
Cholesterol 395mg 132%
Sodium 567mg 24%
Total Carbohydrate 128g 128%
Dietary Fiber 10g 40%
Sugars g
Protein 37g
Vitamin A 48% Vitamin C 1%
Calcium 11% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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