Tastes Better From Scratch

Everything tastes better homemade!

You are here: Home / Brownies/Bars / Mississippi Mud Brownies

Mississippi Mud Brownies

Jump to Recipe Print Recipe

My favorite one-bowl brownie recipe topped with warm gooey marshmallows and chocolate frosting. 

Small brownie squares on top of parchment paper and topped with chocolate frosting.

Two things inspired this recipe.

First, I just love brownies. I have tons of different brownie recipes on my site too. I’m thinking of sharing my favorite “brownie in a mug” recipe soon. Anyone interested? It’s our go-to treat when my husband and I want something sweet, fast, that doesn’t make a mess.

Brownies are the best. Top them with marshmallows and the best creamy homemade chocolate frosting and I’m pretty much in heaven.

Second, my Mississippi Mud Cake recipe totally went viral on facebook–it’s had over 9 MILLION views. Say whhhaa?! Obviously you all love the chocolate/marshmallow combo as much as I do, so it’s high time I shared these insanely delicious Mississippi Mud Brownies!

These little beauties are really simple. They start with a super easy, one-bowl brownie recipe. That’s right–mix all the ingredients in just one bowl.

A 9x13 inch pan with brownies that are covered by miniature marshmallows.

Once they’re cooked you scatter mini marshamllows all over the top of the warm brownies and pop them back in the oven for a minute or two. The marshmallows will gently puff.

Next, you let them cool. You want them all the way cool so that the frosting is easier to spread.

Chocolate frosting being spread on top of miniature marshmallows, which cover a pan of brownies.

Once they’re cool, make the frosting. My mom taught me the trick to add evaporated milk to frosting. I always have some on hand because you can store it in your pantry.

It adds an awesome, creamy flavor. You could also substitute half and half, or milk if you’re desperate, but it wont be quite as creamy and delicious.

A pan of Mississippi mud brownies sitting on a wooden table.

Spread the frosting all over! I’m a frosting kind of gal, so I like to add it all, but if you don’t want to use the entire batch of frosting you can store it in an airtight container in your fridge for a few weeks or even freeze it for later.

Mississippi mud brownies cut into small square and sitting in two rows.

Cutting these bad boys can be a sticky situation, but I’ve found that a plastic knife works best. Just use good pressure as you cut down and wipe the knife clean with each cut.

The left side of a cake pan full of Mississippi mud brownies with a few brownies missing.

I almost like these brownies even better on day 2. Something about the way the flavors blend together and settle after several hours makes them even more irresistible. I also feel like they’re a little less “rich” on day two, and they are easier to cut. But, it may be hard to wait that long, so feel free to dig in right away.

To store these brownies:

If you don’t want to use the entire batch of frosting you can store any extra in a tupperware in your fridge for several weeks, or you can freeze it.

 

Consider trying some of my other favorite brownie recipes:

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

4.83 from 17 votes
Mississippi Mud Brownies
Print Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

My favorite one-bowl brownie recipe topped with warm gooey marshmallows and chocolate frosting. 

Course: Dessert
Cuisine: American
Keyword: mississippi mud, mississippi mud brownies
Unit: cup, large, teaspoon
Servings: 24
Calories: 245 kcal
Author: Lauren Allen
Ingredients
For the brownies:
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup oil (vegetable or canola oil)
  • 1/2 cup butter , softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 cups mini marshmallows
For the frosting:
  • 1/2 cup melted butter
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 3 - 3 1/2 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.

  2. In a large mixing bowl, pour oil over cocoa powder and mix. Add softened butter and mix until smooth. Add sugar and mix for 1 minute. 

  3. Add eggs, one at a time, mixing after each addition. Add vanilla and mix. Add flour and salt and stir to combine. 

  4. Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

  5. Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
  6. Once brownies are cool, make the frosting.
For the frosting:

  1. Add melted butter, cocoa powdered, evaporated milk, vanilla, and 2 cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth. 

  2. Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I usually use about 3 1/4 cups powdered sugar.

  3. Spread frosting over the cooled brownies and cut into squares. I've found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.

  4. Have you tried Mississippi Mud Cake?

Recipe Video

Recipe Notes

Don't miss my tips for making and storing these brownies in the post above.

HAVE YOU TRIED THIS RECIPE?! RATE AND COMMENT BELOW–I WOULD LOVE TO HEAR YOUR EXPERIENCE.
My favorite one-bowl brownie recipe topped with warm gooey marshmallows and chocolate frosting.  | tastesbetterfromscratch.com #easy #marshmallow #mud #chocolatefrosting #dessert
Pin
Share
Tweet
Email
+1

Comments

  1. Had the family over for dinner on Mother’s Day. I made this cake and pecan pie for dessert. The cake was so amazing that the pie was not even touched! Everyone loved the cake!
    I did not have enought cocoa powder so I used special dark for the cake, and the regular for the frosting. Even those who don’t care for dark chocolate loved it. This is a definite keeper. And I will continue to make the same way.
    Thanks for sharing this recipe.

    Reply

    • one advice i would really recommend is to skip her homemade brownie mix and just bake a box brownie. After that then melt marshmallows and make frosting. it will make the recipe a little better. No shade at the lady who has made up this recipe because the idea and frosting is really good, but the box brownie is better for this recipe. Another note is that i only added 2 cups of powdered sugar and it was really sweet so if u have a sweet tooth then the 3 1/4 cup might work, but the 2 cups for me is best. Overall your idea is great.?

      Reply

      • I think the recipe is so good, are u saying to use a box because its easier for you cause this recipe is amazing

        Reply

  2. My brownies did not cook all the way through, so the entire inside was mush! 🙁 But the parts that were done, were AMAZING!!!

    Reply

      • Hmm. Where you using a metal or glass baking pan? You elevation and humidity could have also played a role. Next time try placing a piece of tinfoil over the brownies and cook them longer, until a toothpick inserted into the center comes out clean.

        Reply

  6. These were absolutely delicious! My husband, who is not crazy about chocolate brownies of any type, remarked about these being the best he’s ever had!
    Thank you. Will be making these often.

    Reply

    • Hi Tara,
      You can use either. Baking recipes usually mean unsalted butter (especially if you see salt added, like in this recipe). If you have salted butter you can just cut down on the salt in the recipe 🙂

      Reply

  9. I used two boxes of brownie mix for the bottom. Tastes the same. Added chopped pecans in icing too. My favorite cake.

    Reply

  11. Whenever we have a family gathering I get at least 10 texts from people wanting to know if I’m bringing these brownies. They are a family favorite and absolutely amazing.

    Reply

  13. Hi Lauren,
    I would like to make this in a 8×8 pan , would I just half the recipe ? and change the bake time ?
    Thank you !
    They look delicious, can’t wait to make them.

    Reply

  15. If I make this a day in advance would you recommend putting it in the fridge?
    Thanks 🙂 I’m excited to try them!

    Reply

  18. Have you tried making these with coffee? If so, I’d love to know how to make that version. Definitely going to try this recipe out!

    Reply

  19. Excellent & easy. Making it now for the second time. Really a great recipe, that even a bachelor can do.

    Reply

  20. I made these and they were amazing, but I ended up having to removing most of the ganache and marshmallows; too sweet for my family’s taste. What I took off ended up being good to melt down and modify a bit for brownies my mom made that weren’t sweet enough, and planning to use the other half for homemade ice cream, adding pecans of course. Really wonderful overall though, even if it was a bit overbearing all together ❤️❤️

    Reply

  22. I was really hopeful about this recipe. Mostly because I love brownies. The brownie layer and frosting were spot on. However, I thought the marshmallow later would be creamier but they were very stringing and chewy. It was very difficult to eat and my kids didn’t like it. I wonder if I cooked the marshmallows too long? Or is that how they are supposed to be? Would a jar of marshmallow fluff work?

    Reply

  23. My Mom made these when I was kid, but added the frosting right away to the hot marshmallows and swirled everything together. They were always a special treat with the marshmallow frosting!!

    Reply

  24. I’ve made Mississippi Mud Brownies for years, but have always added coconut and nuts to either/both the brownie and the frosting. I thought it simulated mud – with “rocks” and “grass” etc. 🙂

    Reply

  26. I made this recipe tonight and the batter turned out perfectly. I had to add 10 minutes onto the cook time, but I think that was my oven. Delicious!

    Reply

  27. This is a great recipe. Right on queue for my style recipe. It turned out perfectly! Coworkers loved it. I will need to add choc chips to the brownie batter next time for a richer chocolate flavor. Or mini choc chips to the top of the marshmallows after it comes out of the oven for a sweeter treat! Great recipe!

    Reply

  28. I loved how easy it was to make and how yummy it is. I cut it into squares by diping a butter knife in warm watter before each cut, it made it a lot easier to cut.

    Reply

  33. just making this fabolous cake. the browwnie mixture just came ok. also the marshmallows. now the frosting, while brownie cake is cooling down. but l think, the frosting will just come out as well as the brownie cake did.
    thank zou so much for the delicious recipe.

    renata

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *