These Mississippi Mud Brownies bring all the best parts of the classic dessert into a handheld form. This fan-favorite recipe has three distinct layers: a rich brownie bottom topped with gooey marshmallows followed by a decadent chocolate frosting. They take just 30 minutes in the oven and then a couple of hours for the remaining layers to set completely. 

Three brownies stacked on a tray.

Three Layer Mississippi Mud Brownie Recipe

Brownies are hard to make better, but I might have done it with this Mississippi Mud Cake-inspired recipe. The bottom brownie layer is rich, but not too sweet which balances out the sweet marshmallow layer and fudgy frosting. Not to mention the contrasting textures are absolute perfection! 

Brownies are an ideal dessert for potlucks, bridal or baby showers, game day, bake sales, pool parties, you name it. Who doesn’t love chocolate desserts? It’s universal, right?

Super fudgy with pecans, of course, topped with crazy sweet marshmallows and then while the cake is still hot the chocolate frosting is spread over the top for that distinct Mississippi Mud topping. While it’s similar to Mississippi mud cake, you can eat brownies with your fingers, no fork required.

Since the brownie is so fudgy, I made the frosting a little lighter using bittersweet chocolate instead of cocoa powder and evaporated milk instead of cream. It’s added while the cake is warm just like with a Coca-Cola Cake. These babies are sweet from the marshmallows so if that’s not your thing, you could make a brownie pie instead or just cut them into smaller pieces.

Marshmallow brownies don’t really need ice cream, just a tall glass of milk. 

Two brownies with a bite taken out of one.

My number one tip for these brownies is to only use real mini marshmallows. Marshmallow cream has the flavor, but not the texture that melted fluffy marshmallows have—and that’s a key part of making the distinct layers. 

Why You’ll Want to Make These Marshmallow Brownies

  • Amazing Texture – Each bite of these fudgy brownies are soft, sticky, and sweet thanks to the three distinct layers. 
  • Rich Chocolate Flavor – The combo of cocoa powder and dark chocolate amplify these brownies to new chocolate heights. 
  • Easy Recipe – While they seem more intense thanks to the extra ingredients, these are just as easy to make as a regular brownie! See for yourself below. 

Ingredients For Brownies With Marshmallows

Ingredients to make frosting.
Frosting ingredients.
The ingredients fro brownies.
Brownie ingredients.

Cayenne – A hint of cayenne enhances the chocolate flavor and doesn’t make them spicy.

Marshmallows – Mini marshmallows work best, regular size will take too long to melt. 

Chocolate – You’ll need both cocoa powder and chopped unsweetened dark chocolate.  Semi-sweet or milk chocolate will make these too sweet.

Pecans – ​I love the contrast in texture they add but these are totally optional.

Pantry Staples – Flour, regular sugar and powdered sugar, butter, eggs, and evaporated milk.

How To Make Mississippi Mud Bars

Step One: Melt Chocolate

In a large bowl, combine chopped chocolate and butter and microwave until the chocolate has melted. Whisk every 30 seconds for about 2 minutes. 

Melted chocolate and butter.
Melt chocolate.

Step Two: Prep Dry Ingredient

In a separate medium bowl, combine the flour, salt and cayenne pepper. Set aside. 

The dry ingredients in a bowl with a whisk.
Combine flour, salt, and cayenne.

Step Three: Combine Chocolates

Add cocoa powder and sugar to the melted chocolate and whisk. The mixture will be thick!  Add eggs and vanilla and whisk until smooth. Gently fold in the flour and mix until just combined. Then fold in chopped pecans. 

Sugar and cocoa added to melted chocolate.
Combine cocoa powder, sugar, and chocolate.
eggs added to brownie batter.
Add eggs and vanilla.
Pecans being folded into the batter.
Fold in pecans.

Step Four: Bake Brownies

Brownie batter in a baking pan.
Bake brownies.

Bake for 25-30 minutes or until the edges just begin to pull away from the sides of the pan. The top will be set and shiny. You’ll know their done when a toothpick has a few crumbs, but no brownie batter clinging to it.

Step Five: Make Frosting

While they’re baking, make the frosting In a large bowl, combine chocolate, evaporated milk, and butter. Microwave for up to 2 minutes, whisking every 30 seconds until the chocolate has melted. Mix in the powdered sugar and vanilla then beat with a hand mixer until smooth and creamy.

Chocolate frosting in a bowl with a hand mixer.
Make frosting.

Step Six: Sprinkle Marshmallows

Marshmallows sprinkled on top of a cake.
Sprinkle marshmallows on top.

Remove the brownies from the oven and immediately place a single layer of marshmallows on top of the brownies. Return to the oven for 2 minutes so the marshmallows get soft. 

Step Seven: Pour Frosting

Chocolate frosting spread over the top of a cake.
Spread frosting.

Remove and drizzle the frosting over the hot brownies. It’ll become easier to spread as it warms up. Let sit until completely cool before cutting, about 2 hours. 

Mississippi mud brownies on a tray.

Storing Marshmallow Brownies

​On the counter: Store these in an airtight container on the counter to avoid the marshmallow layer from getting too hard. They’ll keep for up to two to three days. After that store in the freezer.

Three chocolate brownies stacked on a tray with marshmallows.

Decadent Mississippi Mud Pie Brownies with Marshmallows

These Mississippi Mud Brownies bring all the best parts of the classic dessert into a handheld form. This fan-favorite recipe has three distinct layers: a rich brownie bottom topped with gooey marshmallows followed by a decadent chocolate frosting. They take just 30 minutes in the oven and then a couple of hours for the remaining layers to set completely.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 24
Calories: 403kcal

Ingredients

  • 18 tablespoons butter
  • 3 ounces dark chocolate chopped
  • 1 ½ cups flour
  • ½ teaspoon salt
  • teaspoon cayenne
  • ½ cup cocoa powder plus one tablespoon
  • 2 ½ cups sugar
  • 3 eggs lightly beaten
  • 1 tablespoon vanilla
  • 1 cup pecans chopped
  • 3 cups mini marshmallows
  • FROSTING
  • 2 ounces dark chocolate chopped
  • ½ cup butter 1 stick
  • 4 ½ cups powdered sugar
  • ½ teaspoon vanilla

Instructions

  • Preheat oven to 350º. Line a baking pan with parchment paper.
  • In a large microwave bowl, add chopped chocolate and butter and microwave on medium power until the chocolate has melted. About 2 minutes, whisking every 30 seconds.
  • In a separate bowl, combine the flour, salt, and cayenne pepper. Set aside.
  • Add cocoa powder and sugar to the chocolate mixture and whisk to combine, it will be thick. Add eggs and vanilla and whisk until smooth. Gently fold in the flour being careful not to overmix. Fold in chopped pecans. 
  • Bake for 25-30 minutes, until the edges just begin to pull away from the sides of the pan and the top is set and shiny. A toothpick may have a few crumbs but should not be dripping. 
  • In a large microwave safe bowl, add the chocolate, evaporated milk, and butter. Microwave on medium high for 1-2 minutes, whisking every 30 seconds until the chocolate has melted. Add the powdered sugar and vanilla and beat with a hand mixer until creamy and smooth. 
  • Remove the brownies from the oven and immediately place a single layer of marshmallows over the top and return to the oven for 2 minutes to let the marshmallows soften. 
  • Remove and drizzle the frosting over the top while still hot. As the frosting warms up, it will be spreadable. Use an offset spatula to spread it evenly over the marshmallows. Let sit until completely cool before cutting, about 2 hours. 

Notes

  • Make sure to use mini marshmallows
  • You can use bittersweet or unsweet chocolate, it will be too sweet with semi-sweet or milk chocolate. 
  • Make sure you add the frosting while the cake is hot it will not spread. 

Nutrition

Calories: 403kcal | Carbohydrates: 59g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 162mg | Potassium: 108mg | Fiber: 2g | Sugar: 48g | Vitamin A: 419IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 2mg
Tried this recipe?Mention @easy.southern.desserts or tag #easysoutherndesserts!

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