Mississippi Mud Brownies
You're not just baking dessert—you're making something special. When Mississippi mud brownies come out of the oven, their rich smell fills the kitchen and draws everyone in. These brownies are soft, gooey, and full of chocolate, with melted marshmallows and smooth frosting on top.
Equipment
- 9x13-inch baking pan
- Saucepan
Ingredients
- 1 cup Unsalted Butter melted
- 2 cups Granulated Sugar
- 4 eggs Large Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Unsweetened Cocoa Powder
- 1 1/4 cups All-Purpose Flour
- 1/4 teaspoon Salt
- 3 cups Mini Marshmallows
- 1/4 cup Unsalted Butter (for Frosting)
- 1/3 cup Milk
- 1/4 cup Unsweetened Cocoa Powder (for Frosting)
- 3 cups Powdered Sugar
- 1/2 cup Chopped Pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or line a 9x13-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and sugar. Beat in the eggs one at a time, then stir in the vanilla.
- Sift in the cocoa powder, flour, and salt. Stir until smooth and well combined.
- Pour the batter into your prepared pan and bake for 25–30 minutes or until the center is set and a toothpick comes out with moist crumbs.
- Remove from the oven and immediately sprinkle the mini marshmallows evenly over the top. Let the marshmallows soften and melt naturally.
- For the frosting: Melt the butter over low heat. Stir in milk and cocoa powder. Bring to a gentle simmer. Remove from heat and whisk in the powdered sugar until smooth.
- Pour the warm frosting over the marshmallow layer and sprinkle with chopped pecans if using. Let the brownies cool completely before slicing into squares.
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Notes
Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!