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Mississippi Mud Brownies

Discover the rich and decadent Mississippi Mud Cake Brownies, a symphony of fudgy brownies, melted marshmallows, and creamy fudge topping. Perfect for any occasion and easy to make!
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 pieces
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup chopped pecans (optional)
  • 1 cup mini marshmallows
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract

Equipment

  • Large mixing bowl
  • Whisk
  • 9x13-inch baking dish
  • Spatula
  • Small saucepan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together melted butter, granulated sugar, eggs, and vanilla until smooth.
  3. Stir in cocoa powder, flour, and salt until just combined; fold in pecans if using.
  4. Pour the batter into the prepared baking dish and smooth it out evenly. Bake for 25-30 minutes.
  5. Remove from oven and sprinkle mini marshmallows and chocolate chips on top, return to oven for 2-3 minutes.
  6. In a small saucepan, melt butter for fudge topping; stir in cocoa powder and milk, bring to a gentle boil.
  7. Remove from heat; whisk in powdered sugar and vanilla until smooth. Drizzle fudge over the brownies.
  8. Let the brownies cool completely before cutting into 16 squares.

Nutrition

Calories: 210kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 110mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

For a dairy-free option, substitute butter with margarine or coconut oil. Applesauce can replace eggs for a vegan version. Omit pecans for nut allergies or substitute with sunflower seeds. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
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