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Mississippi Mud Brownies

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  • Prep 25 min
  • Total 2 hr 50 min
  • Servings 24
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A take on Mississippi Mud Pie, these gooey, chocolaty brownies, packed with Oreo™ cookies, marshmallows, ganache and a creamy filling, are the ultimate indulgence.
Updated Feb 16, 2018
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Brownie Base


Chocolate Ganache

  • 1/2 cup semisweet chocolate chips
  • 1/3 cup heavy whipping cream


  • 1
    Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • 2
    Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup chopped cookies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
  • 3
    In medium bowl, beat frosting and whipped topping with spoon until well blended. Spread over top of brownie. Sprinkle marshmallows over frosting layer. Top with remaining chopped cookies.
  • 4
    In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 45 seconds; stir. Continue to microwave in 15-second increments until chips are melted. Stir until smooth. Drizzle over top. Refrigerate about 1 hour or until chocolate is set.
  • 5
    Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can easily break cookies by placing them in a resealable food-storage plastic bag and pressing with a rolling pin a few times.
  • tip 2
    To serve pieces, cut with sharp knife, cleaning knife blade after each cut.


Nutrition Facts are not available for this recipe
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