My recipe recommendation for This Tender Land is Mississippi Mud Brownies, which are the most decadent, yummy brownies with chocolate, marshmallows, pecans and chocolate frosting. I am blessed that my daughter-in-law, Sarah, loves to make these too. I was so busy eating some from her last batch that I almost forgot to take a picture.
1 1/2 cups coarsely chopped pecans
1 (4-oz.) unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all-purpose flour
3 cups miniature marshmallows
1/2 cup butter
1/3 cup milk
6 tablespoons unsweetened cocoa
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.
Prepare Chocolate Frosting: Cook butter, milk and cocoa over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.
Pour chocolate frosting over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.