Mississippi Mud brownies
6 oz. unsweetened chocolate, chopped
1 cup unsalted butter
1-1/2 cups all purpose flour
1/3 cup dutch process coca powder
1/2 teaspoon salt
3 cups sugar
5 eggs
3/4 cup chopped pecans (optional)
Topping:
3/4 cup marshmallow creme
1/4 cup semisweet chocolate chips
2 teaspoons vegetable oil
Heat oven to 350 degrees. Line a 13×9 inch baking pan with aluminum foil sling and grease the foil. Melt the unsweetened chocolate and butter in a saucepan over medium heat, stirring occasionally, then cool slightly. Combine flour, cocoa, and salt in another bowl; stir eggs and sugar together in another bowl. Stir the melted chocolate mixture into the sugar and eggs, then stir in the flour mixture. Fold in the pecans if using, and pour batter evenly into prepared pan. Bake until toothpick inserted in center comes out clean with wet crumbs attached, about 35 minutes. Place on wire rack.
Spoon marshmallow creme over hot brownies, and let sit for about a minute. Melt chocolate chips and oil, and spread cream over the brownies. Then drizzle the melted chocolate over the cream. Let cool for about two hours before serving. Freezes well.
If you or others you know are allergic to gluten, feel free to use any chocolate brownie recipe in a 13×9 in pan, and follow the directions for the topping.