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.
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.
Get out a saucepan and melt a stick of butter. Add some milk and cocoa powder and stir.
You don’t really need to bring it to a boil, but it will thicken a bit. Remove it from the heat and stir in vanilla and powdered sugar.
This is yet another point that you could add chopped nuts if you want. Relatively finely chopped pecans would be great.
While the icing is warm, drizzle it over your brownies. Let it set before cutting.
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!
More great easy chocolate desserts
Enjoy the goodness of s’mores without the campfire! Easy s’mores bars start with a cake mix, so they take just a few ingredients and hardly any prep.
Peanut butter chocolate cake mix cookies are the perfect way to make a sweet treat in a hurry. They only take 4 simple ingredients and a few minutes to put together, but that can be out little secret.
Start with a chocolate cake mix and just a handful of ingredients and whip up some gooey chewy turtle bars in no time.
Mississippi mudslide cake pairs a homemade chocolate cake with pecans, coconut, marshmallows and fudgy icing. It is decadent, delicious and loaded with goodness.
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Mississippi Mud 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 or other mix-ins
- 1 cup oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 10 oz. bag marshmallows
- ½ cup butter
- ¼ cup milk
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar
- Preheat oven to 350°F and grease a 9×13-inch pan.
- In a large bowl stir together the flour, salt, baking powder, cocoa powder, and sugar.
- Add the oil, vanilla and eggs, Stir to combine. Fold in chocolate chips (I used white chips, but your favorite will do.)
- Bake for 25-30 minutes.
- Top hot brownies with 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 butter over medium heat. Stir in milk and cocoa powder.
- Remove from heat and stir in vanilla and 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.