Low Sodium Classic Mississippi Mud Pie

Total time2 hr

Prep time25 min

Cook time35 min

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Ingredients

12 servings

For the brownie base

½ cup (1 stick) unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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½ cup unsweetened cocoa powder
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup chopped pecans

For the marshmallow layer

3 cups miniature marshmallows

For the chocolate frosting

½ cup (1 stick) unsalted butter
⅓ cup unsweetened cocoa powder
⅓ cup whole milk
3 cups powdered sugar, sifted
1 tsp vanilla extract
½ cup chopped pecans

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2
In a large saucepan over medium-low heat, melt the butter for the brownie base, stirring occasionally, until fully melted. Remove from heat and whisk in the cocoa powder until smooth.

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