It's Halloween candy-buying season, and what better way to put it to use than in a delicious gooey chocolate brownie?
The Pastry Chef's Baking
Almost without exception, I always love pics of various recipes for Mississippi mud brownies or cake. The frosting is always flowing and gooey atop decadent baked chocolate deliciousness. But I never make it. Why? Because I don't like marshmallows.
I don't like their taste (too sweet) or texture (too rubbery) and can only stand them melted down with butter and holding rice Krispies together. But I feel like I'm missing out on a whole repertoire of caloric, chocolate heaven. When I came across this recipe on Pinterest from Cooking Classy, it was so tempting to try and get over my dislike of marshmallows and make these as is. But I just couldn't do it. I have a hard time trying to eat rubbery sugar.
Fortunately it's Halloween candy-buying season and I remembered Midnight Milky Ways. They're like regular Milky Ways except with marshmallows to go with the caramel, and covered in dark chocolate. I wouldn't eat them "straight" (I rarely eat Halloween candy anyway) but baked in something? I'm OK with that. More to the point, I could chop them up and substitute them in for the marshmallow layer in the original recipe (skipping the torching them part), melt them down slightly in the last few minutes of baking, and cover them with the flowing, gooey chocolate frosting. That's about as close to the real Mississippi Mud anything I'm going to get.
Okay, this is the part where I shed any semblance of modesty and declare myself a brownie genius. Substituting the Midnight Milky Ways worked in spades. There was some marshmallow substance that provided some gooeyness and the glimpse of white marshmallow blanketed in chocolate but not enough to be rubbery. The Midnight Milky Ways melted slightly as you blanket the hot brownie with them in the last few minutes of baking then you cover them with freshly made, hot/warm chocolate frosting which melts them into further gooey deliciousness.