Mississippi Mud Brownies are delicious Chocolate Brownies topped with toasted pecans and marshmallows and a rich chocolate frosting.
These brownie are the best of all worlds! You’ll get a rich and fudgy brownie with layers of marshmallow and pecans too. To make things even more decadent, there is a fabulous chocolate frosting slathered on top. You can’t bake much better than these Mississippi Mud Brownies!
Ingredients needed:
- unsweetened chocolate
- salted butter
- white sugar
- eggs
- all purpose flour
- pecans
- mini marshmallows
- milk
- unsweetened cocoa powder
- powdered sugar
- vanilla extract
How to make Mississippi Mud Brownies:
The complete, printable recipe is at the end of this post.
PREPARE THE BROWNIES:
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Preheat the oven to 350°F. Spray a 13×9-inch baking dish with nonstick spray.
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In a large microwave-safe bowl, microwave the chocolate and butter for 1 to 2 minutes, or until melted and smooth, stirring at 30-second intervals. Whisk in the sugar and eggs until well-blended. Stir in the flour Spread the batter into the prepared pan.
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Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Sprinkle the warm brownies with the toasted pecans and marshmallows.
PREPARE THE FROSTING:
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In a large saucepan, cook the butter, milk and cocoa, stirring constantly, for 4 to 5 minutes or until the butter melts. Remove the pan from heat, and use an electric mixer to beat in the powdered sugar and vanilla at medium speed until smooth.
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Pour the frosting over the pecans and marshmallows; spread to the edges.
Let the brownies cool for 1 hour on a wire rack. Cut into squares.
If they’re too messy, you may with to serve them on a plate with a fork! They won’t be messy to eat if you give them a chance to cool and set.
These are the kind of brownies that will fly off a dessert platter at a party. Everyone loves a good brownie. And this is definitely one to savor and celebrate. Enjoy!
Favorite Chocolate Desserts:
- Chocolate Ganache Cupcakes
- Chocolate Espresso Torte
- The Best Chocolate Pound Cake
- Chewy Gooey Flourless Chocolate Cookies
- Hersheys “Perfectly Chocolate” Chocolate Cake
Mississippi Mud Brownies
Ingredients
BROWNIES:
- One 4-ounce unsweetened chocolate baking bar, chopped
- ¾ cup (1½ sticks) salted butter
- 2 cups granulated white sugar
- 4 large eggs
- 1 cup all purpose flour
- 1½ cups coarsely chopped toasted pecans
- 3 cups miniature marshmallows
CHOCOLATE FROSTING:
- ½ cup (1 stick) salted butter
- ⅓ cup milk
- 6 tablespoons unsweetened cocoa powder
- 16 ounces powdered sugar
- 1 teaspoon vanilla extract
Instructions
PREPARE THE BROWNIES:
- Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray.
- In a large microwave-safe bowl, microwave the chocolate and butter for 1 to 2 minutes, or until melted and smooth, stirring at 30-second intervals. Whisk in the sugar and eggs until well-blended. Stir in the flour Spread the batter into the prepared pan.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Sprinkle the warm brownies with the toasted pecans and marshmallows.
PREPARE THE FROSTING:
- In a large saucepan, cook the butter, milk and cocoa, stirring constantly, for 4 to 5 minutes or until the butter melts. Remove the pan from heat, and use an electric mixer to beat in the powdered sugar and vanilla at medium speed until smooth.
- Pour the frosting over the pecans and marshmallows; spread to the edges. Let cool for 1 hour on a wire rack. Cut into squares. If they're too messy, you may with to serve them on a plate with a fork!
Nutrition
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