Mississippi Mud Cake Brownies Recipe – Deep, Gooey Chocolate With a Marshmallow Crown

Introduction

When the timer dings and the whole kitchen smells like warm cocoa and butter, I know a cozy moment is coming. Right away I think of Mississippi Mud Cake Brownies — gooey, nutty, and topped with pillowy marshmallows. When I make these, my house feels like a Sunday dinner hug. Also, if you love extra-decadent bars, try my take on the amazing slutty brownies for another crowd-pleaser.

Why You’ll Love It

• Quick and easy to make, and comforting from the first bite.
• Rich chocolate flavor with a crunchy pecan bite, then soft marshmallow magic.
• Made with simple pantry ingredients you likely already have.
• Great for family dinners, potlucks, or a rainy-night treat.
• Always a crowd-pleaser — people come back for seconds.

Also, these Mississippi Mud Cake Brownies feel fancy but they’re simple to pull off.

Ingredients You’ll Need

• 1 cup butter
  • Note: Use unsalted butter so you control the salt.
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped pecans
  • Note: Toast lightly for extra crunch and aroma.
• 4 cups mini marshmallows
  • Note: Fresh mini marshmallows puff best; stale ones won’t melt the same.
• 1/2 cup butter (for frosting)
• 1/3 cup unsweetened cocoa powder (for frosting)
• 1/3 cup milk
• 1 teaspoon vanilla extract (for frosting)
• 3 1/2 cups powdered sugar

Also, if you like nut-forward bars, you might enjoy the texture in my brown sugar pecan pie brownies.

How to Make It

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
   • When the oven warms, that cozy oven smell sets the mood.
2. In a large bowl, melt 1 cup butter until glossy. Then stir in 2 cups granulated sugar.
   • You’ll see the sugar dissolve slightly and send up sweet, buttery steam.
3. Add 4 large eggs and 1 teaspoon vanilla extract. Beat until smooth and a little shiny.
   • Meanwhile, your batter will smell like caramelized vanilla.
4. Stir in 1/3 cup unsweetened cocoa powder, 1 1/2 cups all-purpose flour, and 1/4 teaspoon salt. Mix until smooth.
   • Next, fold gently; the batter should be thick and fudgy.
5. Fold in 1 cup chopped pecans. Then pour the batter into the prepared pan and smooth the top.
   • When you spread it, the batter should feel dense and rich under your spatula.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
   • While baking, the kitchen will smell deeply chocolatey and warm.
7. Remove the brownies from the oven. Immediately sprinkle 4 cups mini marshmallows evenly over the top.
   • Then return to the oven for 5 minutes, until marshmallows puff and get slightly golden.
8. While the marshmallows puff, make the frosting: melt 1/2 cup butter in a medium saucepan. Stir in 1/3 cup cocoa powder and 1/3 cup milk until smooth. Remove from heat and stir in 1 teaspoon vanilla extract.
   • Gradually whisk in 3 1/2 cups powdered sugar until silky and pourable.
9. Remove the brownies from the oven and pour the warm frosting evenly over the marshmallows. Spread gently with a spatula.
   • Finally, let the pan cool completely before cutting so the frosting sets and the marshmallow layer settles.

Also, if you want a few crumb tips borrowed from cake baking, check techniques in this applesauce cake guide.

Kitchen Tips

• Time-saver: Toast pecans in a single layer for 5–7 minutes while the oven preheats. Then cool and chop.
• Fix for too-dry brownies: If they seem tight, rub a little simple syrup over the top while warm. Also, don’t overbake — check at 25 minutes.
• Flavor twist: Stir 1 teaspoon instant espresso into the batter for deeper chocolate notes, or sprinkle flaky sea salt before the frosting sets. For a fruity contrast, try serving with a slice of blackberry velvet gothic cake on the side.

Serving Ideas

• Serve warm with a scoop of vanilla ice cream for melting magic.
• Also great at potlucks: cut into squares and arrange on a platter with napkins.
• For holidays, add a dusting of cocoa or a few toasted pecan halves on top.
• Pair with strong coffee or a cold glass of milk to balance the sweetness.
• Family note: This always reminds me of family dinners on Sundays — everyone hovering around the pan, waiting for that first warm square.

Storing & Leftovers

• Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
• To freeze: wrap squares tightly and freeze for up to 2 months. Thaw at room temperature.
• Reheat gently in the microwave for 10–15 seconds for that fresh-baked warmth, or pop under a broiler for 10–20 seconds to re-crisp edges.
• Leftover idea: Turn cooled squares into ice cream sandwiches for a fun twist.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the flavors settle.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap pecans for walnuts or try a dairy-free butter. These Mississippi Mud Cake Brownies forgive many swaps.

Q: What’s the best way to serve it?
A: Fresh from the pan, while warm and aromatic, with ice cream or milk.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant chocolate smell — a toothpick should come out clean from the center.

Final Thoughts

Baking these Mississippi Mud Cake Brownies always feels like making a small, generous moment. Because they’re rich and simple, they slip into weeknight comfort or holiday sparkle with ease. So grab your bowl, melt that butter, and let the house fill with marshmallow and chocolate warmth — then share a pan with people you love. Mississippi Mud Cake Brownies make ordinary days feel a little brighter.

Conclusion

For more Mississippi-style brownie inspiration, you can compare techniques with this helpful recipe from Mississippi Mud Brownies recipe – Tastes Better From Scratch. Also, if you want another home-cook version to compare textures, see Mississippi Mud Brownies | The Girl Who Ate Everything.

Mississippi Mud Cake Brownies

Rich, gooey, and nutty chocolate brownies topped with fluffy marshmallows, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the brownies

• 1 cup butter Use unsalted butter so you control the salt.
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped pecans Toast lightly for extra crunch and aroma.

For the marshmallow topping

• 4 cups mini marshmallows Fresh mini marshmallows puff best; stale ones won’t melt the same.

For the frosting

• 1/2 cup butter
• 1/3 cup unsweetened cocoa powder
• 1/3 cup milk
• 1 teaspoon vanilla extract for frosting
• 3 1/2 cups powdered sugar

Method

 

Preparation

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large bowl, melt 1 cup butter until glossy. Stir in 2 cups granulated sugar.
3. Add 4 large eggs and 1 teaspoon vanilla extract. Beat until smooth and shiny.
4. Stir in 1/3 cup unsweetened cocoa powder, 1 1/2 cups all-purpose flour, and 1/4 teaspoon salt. Mix until smooth.
5. Fold in 1 cup chopped pecans. Pour the batter into the prepared pan and smooth the top.

Baking

1. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
2. Remove the brownies from the oven. Immediately sprinkle 4 cups mini marshmallows evenly over the top.
3. Return to the oven for 5 minutes, until marshmallows puff and get slightly golden.

Frosting

1. While the marshmallows puff, melt 1/2 cup butter in a medium saucepan. Stir in 1/3 cup cocoa powder and 1/3 cup milk until smooth.
2. Remove from heat and stir in 1 teaspoon vanilla extract. Gradually whisk in 3 1/2 cups powdered sugar until silky and pourable.
3. Remove the brownies from the oven and pour the warm frosting evenly over the marshmallows. Spread gently with a spatula.
4. Let the pan cool completely before cutting so the frosting sets and the marshmallow layer settles.

Notes

For best flavor, serve warm with a scoop of vanilla ice cream. Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. To freeze, wrap squares tightly and freeze for up to 2 months.