Mississippi mud brownies are rich, chocolaty and delicious. With layers of brownie, marshmallows and a chocolate icing it is a fun dessert that is perfect for sharing.
This fun brownie recipe is a fun twist on Mississippi mud cake. It has a fudgy brownie base topped with gooey marshmallows and a quick chocolate icing. You can add nuts if you like, or let the chocolate flavor really shine on its own.
When you live on the edge of the Mississippi River, desserts called Mississippi mud catch your attention. We happen to know a little bit about the real mud, in fact Little Dude did some gold prospecting in that mud last weekend.
He didn’t strike it rich, but he had a good time. In the end, that is what really matters.
Mississippi mud desserts run the gamot of treats. There are everything from ice cream desserts to layered pudding desserts.
Then there is the cake these brownies are modeled off of. The thing they all have in common is chocolate and the characteristic brown muddy color.
Making the brownies
The recipe is built on a 9×13″ pan of brownies. You can make your favorite recipe or use a mix.
We made our own brownie mix in a jar. This particular batch had white baking chips inside and they were a lovely addition.
Feel free to add nuts, chocolate chips or whatever your brownie preference is. With all of the toppings, no mix ins are really required.
Topping the Brownies
Bake the brownies according to the recipe or package directions. Then top the hot brownies with marshmallows.
We used large marshmallows, so we cut them in half for even coverage. You can do a layer of mini marshmallows if you prefer.
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This is another chance to add nuts if you like them. Or just do the fluffy marshmallows.
Put the pan back in the oven for a few minutes. They should puff up a bit and get good and gooey.
That is what is going to stick them to the brownie base. I even ran the broiler for just a minute to give them a light golden brown color.
Let the marshmallows and brownies cool before adding the icing. That’s what takes these to the next level.
Then just drizzle the chocolate goodness over the top. The layers of rich flavor and all of the textures are so good together!
Tips for Serving
It is sometimes easier to use a plastic knife to cut through marshmallows. For whatever reason it seems to stick less.
The marshmallows will also cut easier the next day. So if you can make these a day ahead, feel free.
Though the gooey marshmallow pull from a fresh batch is worth the extra mess. So do whatever is easiest.
You will likely want a nice cold glass of milk or mug of hot coffee. Then just enjoy it!
Mississippi Mud Brownies
Ingredients
Brownies
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1½ cups granulated sugar
- 1 teaspoon salt
- 1 cup cocoa powder
- 1 cup chocolate chips
- 1 cup butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
Toppings
- 10 oz. bag marshmallows
- ½ cup butter
- ¼ cup milk
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar
Instructions
- Preheat oven to 350°F and grease a 9×13-inch pan.
- In a large bowl stir together the 1 cup all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 cup cocoa powder, and 1½ cups granulated sugar.
- Add the 1 cup butter, 1 teaspoon vanilla extract and 3 large eggs, Stir to combine. Fold in 1 cup chocolate chips (I used white chips, but your favorite will do.)
- Bake for 25-30 minutes.
- Top hot brownies with 10 oz. bag marshmallows and return to the oven for 2-3 minutes or until they are puffy. Broil them for a few seconds if you want them to toast slightly.
- Allow the brownies and marshmallows to cool.
- In a saucepan, melt ½ cup butter over medium heat. Stir in ¼ cup milk and ½ cup cocoa powder.
- Remove from heat and stir in 1 teaspoon vanilla extract and 3½ cups powdered sugar.
- Drizzle warm chocolate icing over marshmallows and brownies.
- Allow to set completely before cutting and serving.
- Store leftovers in an airtight container at room temperature for up to 5 days.
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What a great recipe!
aren’t they wonderful?!
I really wanted to love these, but even though I followed the recipe and baking times as indicated, the brownie part was over-done and dry with putting it back in the oven to soften the marshmallows. The icing was just way too sweet.
I’m sorry they weren’t your favorite.
Do you think if this recipe is tripled it would fit in a half pan?
Doubled probably would, I think tripled might be too much unless you sheet pan has 2-inch sides.
You are killing me with these. I seriously need these in my life.
Do it!!!
These sound so good. Could you use Marshmallow fluff instead of the regular Marshmallows and what would this be like for texture if the leftovers we’re refrigerated? Thank you for the recipe.
I don’t see why you couldn’t use marshmallow fluff. It may be a challenge to spread, but it would taste amazing. I think the texture would be good chilled, but would likely be better if eaten at room temperature.
What a delicious yummy sounding brownie! I will do a Mississippi mud theme Sunday dinner and make these when I make my Mississippi mud roast!
That is such a fun idea! Thanks, Andrea
@Andrea Nine, what is Mississippi mud roast?