Mississippi mud brownies are a whole vibe.
The marshmallows cut through the fudgy brownie texture with chewy goodness. And the icing on top is rich, smooth, and super dreamy.
They’re a triple-layered chocolate dream that hits every sweet spot.
Trust me, Mississippi mud brownies are the ultimate crowd-pleaser. You’re gonna love them!
Why You’ll Love These Mississippi Mud Brownies
Rich Chocolate Flavor: Loaded with chocolate chips and cocoa, these brownies are super indulgent.
Soft & Gooey Texture: The brownies are wonderfully fudgy, and the marshmallows add a delightful, melty layer that’s hard to resist.
Fun Crowd-Pleaser: Perfect for parties—nobody can resist these brownies!
Easy to Customize: You can add your own twist with chopped nuts, crushed cookies, or even drizzles of caramel.
Ingredients
- All-Purpose Flour: Provides structure and helps create the classic brownie texture.
- Unsweetened Cocoa Powder: Delivers intense chocolate flavor and rich dark color. Use it in the brownies and icing for double the chocolate impact.
- Salt & Vanilla Extract: Enhance the chocolate flavor and balance sweetness.
- Unsalted Butter & Oil: Melted butter adds richness and creates a fudgy texture in the brownies and frosting. The oil amps up the tenderness.
- Granulated & Brown Sugar: Granulated sugar sweetens while brown sugar adds moisture and caramel notes.
- Eggs: Provide structure and richness and help create that signature crackly brownie top.
- Mini Marshmallows: They’re in the brownies and layered on top.
- Milk: Thins the chocolate icing to a spreadable consistency while maintaining a creamy texture.
- Powdered Sugar: Creates a smooth, glossy icing texture.
How to Make Mississippi Mud Brownies
This nostalgic treat brings back memories of family gatherings and potlucks across the South, where it’s been a beloved staple for generations.
But as indulgent as they are, they’re super easy to whip up.
1. PREHEAT the oven to 325°F and line a 9×13-inch baking pan with parchment paper.
2. MELT the butter and 1 1/2 cups of chocolate chips until smooth.
3. WHISK the sugars with the eggs until thick and pale. Stir in the melted chocolate, then the flour, cocoa powder, and salt.
4. FOLD in the remaining chocolate chips and marshmallows, stirring just until no flour streaks remain. Pour the batter into the baking dish.
5. BAKE for 25-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
6. WARM the butter, cocoa, and milk until melted and smooth. Remove from the heat and stir in the powdered sugar, vanilla, and salt.
7. TOP the hot brownies with the remaining 1 cup of marshmallows, then drizzle with the chocolate frosting.
8. COOL completely in the pan before slicing. Enjoy!
Tips For the Best Mississippi Mud Brownies
Whether served at room temperature or still slightly warm, these decadent squares will disappear quickly from any dessert table.
They’re perfect for sharing (if you’re feeling generous). And with these tips, they’ll be perfect.
- Use quality ingredients. Specifically, the cocoa and chocolate for the best, most robust flavor.
- Use room-temperature ingredients. Get everything out of the fridge early for easy mixing.
- Avoid over-mixing. Fold the flour into the batter gently by hand with a spatula to avoid over-mixing.
- Cutting strategy. Let the brownies cool completely, then refrigerate for a couple of hours. Use a warm, sharp knife and wipe clean between cuts for the neatest squares.
- Serving suggestions. Warm individual pieces in the microwave and serve with vanilla ice cream and a drizzle of caramel sauce. It’s also yummy with coffee whipped cream.
- Optional mix-ins. Enhance your brownies with chopped pecans, white chocolate chips, or crushed Oreos.
How to Store
I made these for a little weekend treat, and let me tell you, they didn’t last long.
But if you happen to have leftovers, here’s how to store them:
To Store: Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week. Layer with wax paper so they don’t stick, and let chilled brownies warm to room temperature for serving.
To Freeze: Wrap cooled brownies tightly in plastic wrap and place them in a freezer-safe container. Freeze for 2-3 months. Thaw on the counter until soft.
More Decadent Brownie Recipes You Have to Try
Oreo Brownies
S’mores Brownies
Pumpkin Brownies
Nutella Brownies
Mississippi Mud Brownies
16
25
minutes30
minutes460
kcalRich, fudgy, and loaded with layers of indulgence, these Mississippi mud brownies melt in your mouth. Every bite brings decadent flavors and textures.
Ingredients
- For the Brownies
1 cup unsalted butter
2 tablespoons oil
2 cups semi-sweet chocolate chips, divided
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
4 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
2 cups mini marshmallows
- For the Optional Topping
1/4 cup unsalted butter
2 tablespoons unsweetened cocoa powder
2 tablespoons milk
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup mini marshmallows
Instructions
- Preheat the oven to 325°Fahrenheit. Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
- Make the Brownies: In a microwave-safe bowl, combine the butter and 1 1/2 cups chocolate chips. Microwave in 30-second intervals, stirring well between each spin, until smooth.
- In a separate large bowl, whisk the sugars with the eggs on medium speed until thick and pale, about 2-3 minutes.
- Stir the vanilla and melted chocolate into the bowl, followed by the flour, cocoa powder, and salt. Mix until about halfway combined, add the remaining chocolate chips and the marshmallows, and stir just until no streaks of flour are visible.
- Pour the batter into the baking pan and spread it evenly. Bake for 25-35 minutes or until slightly puffed in the center with a crackly surface. A toothpick inserted into the center should come out with a few moist crumbs.
- Make the Frosting: While the brownies bake, combine the butter, cocoa, and milk in a small saucepan over medium heat. Cook and stir until melted and smooth.
- Remove the pot from the heat and mix in the powdered sugar, vanilla, and salt. Set aside.
- When the brownies come out of the oven, immediately sprinkle with the remaining 1 cup of marshmallows. Then, drizzle the warm chocolate frosting over the top.
- Cool completely in the pan before slicing and serving. For clean cuts, cover and refrigerate for 1-2 hours (after cooling to room temperature). Enjoy!
Notes
- Feel free to skip the toppings or just add the extra marshmallows or the frosting. Make them your own!
- Serve them warm with vanilla ice cream for an extra indulgent treat.
