Mississippi Mud Brownies (Marshmallow Brownies)
User Reviews
5
Mississippi Mud Brownies (Marshmallow Brownies)
Description
This recipe for Mississippi Mud Brownies starts with a batter made from cocoa powder, neutral oil, softened butter, sugar, eggs, vanilla, flour, and salt, yielding a moist, fudgy brownie base. After baking for 25-30 minutes until set, a generous layer of mini marshmallows is added on top and briefly returned to the oven until puffed, creating a soft, marshmallow crust. Once completely cooled, a cocoa-based frosting combining melted butter, cocoa powder, evaporated milk, vanilla, and powdered sugar is beaten to a spreadable consistency and applied over the marshmallow layer.
The final brownies have a rich chocolate flavor with contrasting textures: dense and chewy brownie, soft marshmallow topping, and smooth frosting. This combination provides a layered dessert popular for its sweetness and texture variety. The marshmallow topping adds a sticky, soft element that elevates traditional brownies.
Serving suggestions include slicing with a plastic knife to avoid sticking. The frosting can be made up to two weeks ahead and the brownies keep well, tasting better after a day as flavors meld. They can be frozen with or without frosting for up to three months, and thawed before serving.
Ingredients
For the Brownies:
- 1/3 cup cocoa powder unsweetened
- 1/2 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 1/2 cup butter , softened
- 2 cups granulated sugar
- 4 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3 cups mini marshmallows
For the Frosting:
- 1/2 cup butter , melted
- 1/3 cup cocoa powder unsweetened
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 3 - 3 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
- In a large mixing bowl, pour oil over cocoa powder and mix.
- Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing after each addition. Add vanilla and mix.
- Add flour and salt and stir to combine.
- Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
- Once brownies are cool, make the frosting.
For the frosting:
- Add melted butter, cocoa powdered, evaporated milk, vanilla, and 2 cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth.
- Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I usually use about 3 1/4 cups powdered sugar.
- Spread frosting over the cooled brownies and cut into squares. I've found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.
Notes
- For clean slices, use a plastic knife to cut the frosted brownies to avoid sticking.
- Mix in 1 cup nuts to the batter or add them with the marshmallows to create Rocky Road Brownies.
- The brownies often taste better the day after baking as flavors settle, and they become easier to cut.
- Frosting can be made up to two weeks in advance and stored airtight in the fridge.
- Brownies freeze well, frosted or plain, for up to three months; thaw to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 52mg | 17% |
| Sodium | 185mg | 8% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
