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.
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.