Mississippi Mud Brownies
Yield
18 servingsPrep
15 minCook
25 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 ½ | ounces |
brownie mix
reduced fat |
|
| 2 | whole |
eggs
|
*
|
| ⅓ | cup |
water
|
|
| 3 | tablespoons |
olive oil
|
|
| 7 | ounce |
marshmallow cream
|
|
| 1 ¼ | cups |
chocolate frosting
milk, reduced fat |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 592.4 | ml/g |
brownie mix
reduced fat |
|
| 2 | whole |
eggs
|
*
|
| 79 | ml |
water
|
|
| 45 | ml |
olive oil
|
|
| 202.3 | ml/g |
marshmallow cream
|
|
| 296 | ml |
chocolate frosting
milk, reduced fat |
* |
Directions
Preheat oven to 350℉ (180℃).
Prepare a 13 x 9 inch pan with cooking spray and flour; set aside.
In a mixing bowl, combine brownie mix, eggs, water, and oil.
Stir until well blended.
Spread into prepared pan.
Bake for 25 minutes or until set.
Spread marshmallow creme gently over hot brownies.
Pour melted frosting over marshmallow creme.
Swirl with knife to marble.
Cool completely.
