The Most Delicious (Healthy!) Mississippi Mud Brownies

Name: The Most Delicious (Healthy!) Mississippi Mud Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 9 serving
Ingredients: 1/2 cup protein powder; 1/4 cup oat flour; 1/3 cup cocoa powder; 1/4 cup granular sweetener; 1/2 tsp baking powder; 1/4 tsp baking soda; 1 cup pumpkin; 2 Tbsp butter; 2 Tbsp almond milk; 2 Tbsp chocolate chips; 1.5 cups marshmallows; 2 Tbsp cocoa powder; 2 Tbsp protein powder; 1/4 cup almond butter; 1/4 cup pancake syrup; 2 Tbsp almond milk

User Reviews

5

38 reviews

Excellent

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings
9
Calories
196 kcal
Course
Dessert
Cuisine
American

The Most Delicious (Healthy!) Mississippi Mud Brownies

Heidi Hunt

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These Mississippi Mud Brownies blend protein powder, oat flour, and cocoa with pumpkin for moisture, topped with mini marshmallows and frosted with a chocolate-almond butter mixture. The layering gives a moist, cakey brownie base topped with a soft, sweet marshmallow layer and creamy frosting. This recipe offers a different take on traditional brownies with added protein and pumpkin.

Description

The Most Delicious (Healthy!) Mississippi Mud Brownies start with a batter made by mixing protein powder, oat flour, cocoa, and sweetener, combined with pumpkin, softened butter, almond milk, and melted chocolate. After baking until mostly set, mini marshmallows are layered on top and briefly melted under residual oven heat. The final touch is a frosting made from cocoa powder, protein powder, almond butter, sugar-free syrup, and almond milk, spread over the warm marshmallows to create a rich, creamy finish.

The texture balances the dense, moist brownie with the fluffy, gooey marshmallows and smooth frosting, resulting in layered flavors and mouthfeel. Using pumpkin adds moisture and subtle sweetness, while protein powder increases nutritional value. The recipe is designed for an 8x8-inch pan, producing a fudgy, tender crumb.

For best flavor, chilling brownies overnight is recommended to let the layers set and flavors meld. Adjustments can be made to accommodate vegan preferences by substituting plant-based ingredients and checking marshmallow and chocolate compatibility.

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Ingredients

Servings

Brownie Layer:

1/2 cup protein powder or vanilla, 62g
1/4 cup oat flour 30g
1/3 cup cocoa powder 40g
1/4 cup granular sweetener Swerve brand, 48g
1/2 tsp baking powder
1/4 tsp baking soda
1 cup pumpkin canned, 244g
2 Tbsp butter softened, light, 28g
2 Tbsp almond milk unsweetened, 30g
2 Tbsp chocolate chips melted, semi-sweet, 30g

Marshmallow Layer:

1.5 cups marshmallows mini, 142g

Chocolate Frosting:

2 Tbsp cocoa powder 10g
2 Tbsp protein powder or vanilla, 15g
1/4 cup almond butter drippy is best, or peanut butter, 56g
1/4 cup pancake syrup sugar-free, 60g
2 Tbsp almond milk unsweetened, 30g

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Instructions

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Preheat the oven to 325 degrees F. Line a 8x8-inch baking pan with parchment paper and/or spray with nonstick cooking spray.

For the Brownies:

In a medium-sized bowl, add the protein powder, flour, cocoa powder, sweetener, baking powder and baking soda. Stir dry ingredients until they are mixed well. Then add the pumpkin, butter, milk and melted chocolate. Using a hand mixer, mix to combine. Pour the batter into the prepared dish.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean.

For the Marshmallow Layer:

Remove the brownies from the oven and immediately top with the marshmallows. Cut the oven off, then add the brownies with the marshmallows back in the oven for 5-6 minutes.

For the Frosting:

While the brownies are baking, mix all of the frosting ingredients together and beat until smooth. Set aside.
To frost, scoop dollops of frosting over the soft marshmallows while the brownies are still hot and then gently spread or nudge the dollops of frosting around to touch each other. It won't be perfect because the soft marshmallows make it tricky to truly "frost" the brownies, but it will be okay if marshmallows poke through in places. Frosting these brownies while they are still warm helps because the frosting will melt just a bit and make for extra gooey yumminess.
Let brownies cool in the pan for 15 minutes. If you wish to eat warm, cut into bars. If you prefer them cold, go ahead and store them in the fridge, covered, and cut into bars when you are ready to eat. They will be easier to cut the longer they have set.

Notes

For improved flavor, refrigerate brownies overnight before frosting to let flavors develop and layers set.
To make vegan, use vegan protein powder, vegan butter, pure maple syrup, and ensure marshmallows and chocolate chips are vegan-friendly.

Nutrition Information

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Serving 1brownie (83g) Calories 196kcal (10%) Carbohydrates 25.6g (9%) Protein 10.8g (22%) Fat 5.6g (9%) Saturated Fat 1.4g (7%) Fiber 3.6g (14%) Sugar 3.8g (8%)