Peanut Butter Mississippi Mud Pie Brownies
I think we are long overdue for a new brownie recipe. In fact, it has been an entirely unreasonable five months since my last brownie post – Mom’s recipe for York Sensation Brownies – and I think my brownie-to non-brownie ratio has slipped into unacceptable territory 🙂 If we are going to course correct, we should do so with gusto. And you aren’t going find a more over-the-top, indulgent option than these Peanut Butter Mississippi Mud Pie Brownies.
As I’m sure you know by know, I have a definite soft spot for any brownie that goes beyond the basics. I love a classic, fudgy brownie as much as anyone (they are classic for a reason, after all). But I am an absolute sucker for over-the-top, decadent, layered brownie creations and these brownies do not disappoint.
In my book, Mississippi mud pie demands intense chocolate flavor, a whisper (at the very least) of coffee and a crunchy element – Oreos, toasted pecans or, even better, both. These brownies tick every box and then add a salty, nutty, crunchy peanut butter twist that takes them straight from like, all the way through love and right in to need-to-have-it territory.
The base is a thick, fudgy brownie loaded with chocolate chips, crushed Oreos and just enough espresso to nudge the flavor toward mocha. On top of that goes a layer of unadulterated, crunchy peanut butter, followed by a cloud of coffee marshmallow, more Oreos and a scattering of toasted pecans. The whole towering creation is finished with a glossy layer of boiled fudge frosting. By the time you’re done assembling them, you’re looking at a to-die-for layered bar so tall you’ll wonder how on earth you’re supposed to fit it in your mouth (but I promise you’ll find a way).
I’ve only made these a handful of times, but they were an instant sensation from the very first batch. I’ll admit preparing all the layers is a bit of a time investment (though not quite as intense as the Snickers Brownies, so if you’ve survived making those, your more than ready for these). But if you love a truly decadent brownie as much as I do, I can assure you every step is absolutely, one-hundred percent, worth it.
Equipment
Ingredients
Method
- Preheat oven to 350° F. Lightly grease, or line with non-stick foil, a 9” x 13” brownie or cake pan.
- In a small bowl, whisk together the flour, cocoa powder and salt and set aside.96 g (¾ cup) flour, 20 g (¼ cup) cocoa powder, 1 tsp salt
- Place the dark chocolate, unsalted butter, and espresso powder in a large microwave safe bowl. Heat in 30 second intervals, stirring after each just until the chocolate is fully melted; set aside.272 g (1 ½ cups) dark chocolate, 180 g (¾ cup) unsalted butter, 2 tsp espresso powder
- In a large mixing bowl, whisk together the sugar, brown sugar, vanilla and eggs until thick and syrupy. The sugar should be dissolved, but avoid incorporating too much air or the brownies will become cakey or crumbly.160 g (⅘ cup) sugar, 90 g (⅖ cup) brown sugar, 15 ml (1 tbsp) vanilla, 4 eggs
- Whisk the chocolate mixture into the egg mixture until completely combined, uniform in color, and smooth, thick and glossy.
- Stir in the flour mixture just until the dry ingredients disappear. Fold in the crushed Oreos and chocolate chips.10 Oreos, 170 g (1 cup) chocolate chips
- Pour the batter into the prepared pan, smooth out to the edges in an even layer. Place the pan in the pre-heated oven and bake for about 30-35 minutes. The top should look dry and glossy, the edges will be set and slightly puffed. There may be some cracks in the surface.
- In a small microwave safe bowl, heat the peanut butter until it is a loose, pourable consistency. Pour the peanut butter over the surface of the baked brownies – use the back of a spoon or an offset spatula to spread the peanut butter until the entire surface is covered.320 g (1 ¼ cups) crunchy peanut butter
- Combine the gelatin, half of the cool water and vanilla bean paste in a small bowl, set aside to allow the gelatin to bloom.6 g (¾ tbsp) gelatin, 90 ml (0.38 cup) water, 1 tbsp vanilla bean paste
- Heat the remaining water, sugar, corn syrup, salt, and espresso powder (if you are using it) in a medium saucepan until it reaches 250° F. Immediately transfer to a large heat safe mixing bowl and cool to 212°F.90 ml (0.38 cup) water, 213 g (1 cup) sugar, 113 g (4 oz) light corn syrup, ½ tsp salt, ½ tsp espresso powder
- Add the gelatin and vanilla mixture and beat on high speed until it is very thick, white, and about tripled in volume.
- Quickly spoon, pour or pipe the marshmallow over the top of the peanut butter and spread it out to the edges of the pan. Don’t worry if the peanut butter and marshmallow swirl together a bit.
- Before the marshmallow can set, evenly distribute the crushed Oreos and toasted pecan pieces over the surface of the marshmallow. Allow the marshmallow to cool completely and set.5 Oreos, 56 g (½ cup) pecans
- Combine milk, butter, sugar, cocoa and salt in medium saucepan on the stove. Turn burner on to medium. Heat the mixture, stirring constantly, to bring to a boil.90 ml (3 floz) milk, 84 g (6 tbsp) butter, 267 g (1 ⅓ cups) sugar, 24 g (¼ cup) cocoa powder, 1/4 tsp (¼ tsp) salt
- When the mixture hits a rolling boil (a boil that cannot be stirred down), continue cooking and stir constantly for 1 minute (use a timer).
- Remove the pan from the heat. Quickly add the vanilla, and chocolate chips.1 tsp vanilla, 128 g (¾ cup) quality semi-sweet chocolate chips
- Stir continually with a wooden spoon or silicone spatula until blended and creamy. Watch closely, the boiled icing will go from shiny to flat in color. This means it is cooling and starting to set. Pour the frosting over the marshmallow layer and very quickly spread with spatula. (If the frosting is too hot or the marshmallow has not fully set you may see the marshmallow start to melt and push up through the frosting, don't worry if this happens, the brownies may look a little more rustic, but they will be just as delicious.)
- Allow the frosting to set completely before cutting into bars. Chilling the brownies in the refrigerator for about an hour or so can help ensure clean cuts.
Private Notes
Nutrition
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