My favorite one-bowl brownie recipe topped with warm gooey marshmallows and 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.
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.
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.
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.
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.
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.
How to make Mississippi Mud Brownies:
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:
- Raspberry Truffle Brownies
- Reese’s Peanut Butter Brownies
- Caramel Poke Rocky Road Brownies
- Mint Brownies
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
My favorite one-bowl brownie recipe topped with warm gooey marshmallows and chocolate frosting.
- 1/3 cup unsweetened cocoa powder
- 1/2 cup oil (canola or vegetable)
- 1/2 cup butter , softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 1 teaspoon salt
- 3 cups mini marshmallows
- 1/2 cup melted butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup evaporated milk
- 1 teaspoon vanilla
- 3 - 3 1/2 cups powdered sugar
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
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.
Add eggs, one at a time, mixing after each addition. Add vanilla and mix. Add flour and salt and stir to combine.
Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 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.
- Once brownies are cool, make the frosting.
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.
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.
- 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.
Have you tried Mississippi Mud Cake?
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.
Becky says
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.
Jennie says
My brownies did not cook all the way through, so the entire inside was mush! 🙁 But the parts that were done, were AMAZING!!!
Kim says
Did you uze a 9×13 cake pan ? And you use plain baking flour.
Katy Okelberry says
These are by far one of the most amazing brownies I have ever had. Love them!
Gregory says
Do you use all-purpose flour or self-rising flour.
Lauren Allen says
All purpose flour!
Karen says
Can you use regular milk if you don’t have any evaporated milk or will it make a difference to the taste thank you
Lauren Allen says
Absolutely, it will still taste great! If you can, I would suggest a higher fat milk—-2% or whole milk.
Diane Jacobson says
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.
Lindsi says
What is the difference between the cocoa in the brownie recipe and the unsweetened cocoa in the frosting recipe?
Lauren Allen says
They are the same 🙂 Sorry–I just edited them to be consistent.
Tara says
Do you use salted, or unsalted butter?
Lauren Allen says
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 🙂
Deanna says
I used two boxes of brownie mix for the bottom. Tastes the same. Added chopped pecans in icing too. My favorite cake.
Betty says
Do I sift the powdered sugar
Lauren Allen says
No need to sift the powdered sugar. Enjoy!
Chelsie Fountain says
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.
Lauren Allen says
Thanks so much for sharing Chelsie! That is great to hear!
Sue says
no baking powder or baking soda??
Lauren Allen says
Nope! Not in this brownie recipe, they are not needed 🙂
Holly says
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.
Lauren Allen says
Hi Holly, yes you can just half the recipe and check it around 18 minutes or so, until a toothpick inserted into the brownies comes out clean. Enjoy!