You’ll be hard-pressed to find a brownie I like better than these Mississippi Mud Brownies! They are fudgy, gooey, and absolutely delicious.
Mississippi Mud Brownies — It’s been a hectic few months, but these brownies are my peace offering. If you want to be friends again, bake these. They’re rich, chocolatey, and exactly the kind of dessert people beg for. No drama, just excellent brownies.
How to Make My Mississippi Mud Brownies
The base is a simple, reliable brownie batter that’s moist and fudgy — and easy to make. Combine flour, cocoa, sugar, baking powder, and salt, then add melted butter, eggs, and vanilla.
I use two sticks of melted butter and four room-temperature eggs. If your eggs are cold, set them in a bowl of warm water for a few minutes to warm them up — this prevents the melted butter from seizing when you mix them together and helps keep the brownies tender.
The original recipe recommends beating the batter for a few minutes with an electric mixer, but I prefer to whisk just until everything is combined. Over-mixing develops gluten and adds air, which can make brownies dry and cakey rather than dense and fudgy.
Spread the batter in a greased 9×13-inch pan and bake at 350°F. Baking time varies with altitude and ovens; start checking at 25 minutes. My pan usually takes about 35 minutes. The brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs attached.
What Kind of Marshmallows Should I Use?
As soon as the brownies come out of the oven, arrange large marshmallows in a single layer over the hot surface. Use full-size marshmallows rather than minis so they melt into nice, pillowy domes. Avoid the oversized novelty marshmallows — regular large marshmallows work best.
If you want a flavor twist, try toasted coconut marshmallows for extra depth — they complement the chocolate and coconut in the topping beautifully. Regular marshmallows are perfectly fine if you can’t find the coconut variety.
Return the pan to the oven for 3–4 minutes, just until the marshmallows are puffed and beginning to brown. Remove from the oven and allow the brownies to cool completely before frosting so the marshmallow layer sets.
While the brownies cool, make a simple chocolate frosting of melted butter, cocoa, evaporated milk, powdered sugar, and vanilla. Beat until light and spreadable. If you used coconut marshmallows, add a touch of coconut extract to the frosting for a cohesive flavor.
After frosting, sprinkle toasted coconut on top if you like. Let the frosting set, then cut into squares and serve. These brownies make about 24 pieces — rich, indulgent squares with a gooey marshmallow layer and creamy frosting.
Need More Chocolatey Dessert Recipes?
Try other favorites such as milk chocolate coconut cream pie or a quick hot fudge mug cake for a microwave-ready treat. Both are quick, chocolate-forward options when you want dessert without fuss.
📖 Recipe
Mississippi Mud Brownies
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Ingredients
For the Brownies
- 1 ½ cups all-purpose flour
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup melted butter 2 sticks
- 4 eggs lightly beaten and room temperature
- 1 tablespoon vanilla extract
- 1 bag large marshmallows toasted coconut covered highly recommended
For the Frosting
- ½ cup melted butter
- ⅓ cup unsweetened cocoa powder
- ⅓ cup evaporated milk
- 1 pound powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon coconut extract optional — add if using coconut marshmallows
Instructions
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Preheat oven to 350°F and lightly grease a 9×13-inch pan.
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In a medium bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Add melted butter, whisked eggs, and vanilla. Stir with a whisk until just combined and no dry lumps remain.
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Spread the batter evenly in the prepared pan and bake 30–40 minutes, checking at 25 minutes. Brownies are done when a toothpick inserted into the center comes out with moist crumbs but not wet batter.
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Remove the brownies from the oven and place large marshmallows in a single layer on top. Return to the oven for 3–4 minutes or until the marshmallows are puffed and just turning golden. Remove and cool completely.
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While brownies cool, beat the frosting ingredients until light and fluffy. Spread the frosting over the cooled brownies, sprinkle with toasted coconut if desired, and cut into about 24 squares.
Nutrition Facts
Nutrition and Food Safety Disclosure