Go Back

Mississippi Mud Cake Brownies

Indulge in these rich, gooey Mississippi Mud Cake Brownies, filled with chocolate, toasted marshmallows, and crunchy pecans. A classic dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 1 cup unsalted butter to 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 lightly toasted for extra crunch
  • 4 cups mini marshmallows fresh ones puff up beautifully
Frosting Ingredients
  • 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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch dish.
  2. Melt 1 cup of butter in a large bowl until glossy.
Mixing the Batter
  1. Stir in 2 cups of granulated sugar, 4 large eggs, and 1 teaspoon of vanilla extract. Beat until smooth and shiny.
  2. Add 1/3 cup of cocoa powder, 1 1/2 cups of flour, and 1/4 teaspoon of salt. Stir until the batter is smooth.
  3. Fold in 1 cup of chopped pecans.
Baking the Brownies
  1. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean.
  2. Immediately sprinkle 4 cups of mini marshmallows over the warm brownies and return to the oven for 5 more minutes until puffy.
Making the Frosting
  1. In a medium saucepan, melt 1/2 cup of butter, then stir in 1/3 cup of cocoa powder and 1/3 cup of milk until smooth.
  2. Remove from heat, stir in 1 teaspoon of vanilla, and gradually whisk in 3 1/2 cups of powdered sugar until glossy.
Finishing Touches
  1. Pour the warm frosting over the marshmallows and spread gently. Cool completely before cutting into squares.

Notes

Toast pecans in a dry skillet for 3-4 minutes while the oven heats. Add instant coffee to the batter for deeper flavor.