Ultimate Mississippi Mud Brownies Recipe
Introduction
These Ultimate Mississippi Mud Brownies are rich, fudgy, and melt in your mouth with every bite. Topped with gooey marshmallows and a creamy chocolate frosting, they’re a decadent treat perfect for any chocolate lover.
Ingredients
- 1 cup unsweetened cocoa powder
- 1/2 cup oil
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups mini marshmallows
- 1/2 cup melted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F and grease a 9×13-inch pan with non-stick cooking spray.
- Step 2: In a large mixing bowl, whisk together the oil and 1 cup cocoa powder until smooth.
- Step 3: Add the softened butter and blend until creamy, then mix in the granulated sugar.
- Step 4: Add the eggs one at a time, mixing after each addition, then stir in 1 teaspoon vanilla extract.
- Step 5: Gently fold in the flour and salt, taking care not to overmix.
- Step 6: Pour the batter into the prepared pan and bake for 25-30 minutes.
- Step 7: Remove from oven, sprinkle the mini marshmallows evenly on top, and return to bake for an additional 2-3 minutes until marshmallows are melted.
- Step 8: Let the brownies cool completely in the pan before frosting.
- Step 9: In a bowl, combine melted butter, 1/4 cup cocoa powder, evaporated milk, and 2 cups powdered sugar; mix until smooth.
- Step 10: Gradually add the remaining powdered sugar until you reach your desired frosting consistency.
- Step 11: Spread the frosting over the cooled brownies, cut into squares, and serve.
Tips & Variations
- For extra richness, use unsalted butter to control the saltiness better.
- To enhance marshmallow gooeyness, broil the brownies for 30 seconds instead of baking again—watch carefully to avoid burning.
- Substitute mini marshmallows with chopped pecans for a crunchy twist.
- If you prefer a fudgier texture, slightly underbake the brownies and allow them to set as they cool.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly in the microwave to soften the marshmallow topping and frosting before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of evaporated milk in the frosting?
Yes, you can substitute regular milk, but the frosting may be slightly thinner and less creamy. Adjust powdered sugar to achieve the desired thickness.
How do I prevent the brownies from becoming dry?
Make sure not to overbake and use the recommended amounts of oil and butter to keep the brownies moist. Also, avoid overmixing the batter to maintain tenderness.
Print
Ultimate Mississippi Mud Brownies Recipe
- Total Time: 48 minutes
- Yield: 12–16 servings 1x
Description
Ultimate Mississippi Mud Brownies that melt in your mouth with a rich chocolate base, gooey marshmallow layer, and creamy cocoa frosting for an irresistible dessert experience.
Ingredients
Scale
Brownie Batter
- 1 cup unsweetened cocoa powder
- 1/2 cup oil
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Topping
- 2 cups mini marshmallows
Frosting
- 1/2 cup melted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup evaporated milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with non-stick cooking spray to ensure the brownies don’t stick.
- Mix Cocoa and Oil: In a large mixing bowl, whisk together the oil and 1 cup of cocoa powder until the mixture is smooth and uniform.
- Add Butter and Sugar: Add the softened unsalted butter to the cocoa and oil mixture and blend until creamy. Then stir in the granulated sugar thoroughly.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition for even distribution. Stir in the vanilla extract to enhance the chocolate flavor.
- Add Dry Ingredients: Gently fold in the all-purpose flour and salt into the wet mixture, taking care not to overmix to maintain a tender texture.
- Bake Brownies: Pour the batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Add Marshmallows: Immediately sprinkle the mini marshmallows evenly over the warm brownies and return them to the oven for an additional 2 to 3 minutes to soften the marshmallows
- Cool Completely: Remove the pan from the oven and allow the brownies to cool entirely in the pan, ensuring the marshmallows set properly.
- Prepare Frosting: In a separate bowl, mix together the melted butter, 1/4 cup cocoa powder, evaporated milk, and 2 cups of powdered sugar until smooth and creamy.
- Adjust Frosting Consistency: Gradually add the remaining powdered sugar until the frosting reaches your desired thickness and spreadability.
- Frost Brownies: Spread the frosting evenly over the cooled brownies.
- Serve: Cut the frosted brownies into squares and serve to enjoy their gooey, rich chocolate delight.
Notes
- Do not overmix the batter to keep brownies tender.
- You can use unsalted butter to better control salt levels.
- Ensure brownies are completely cooled before frosting to prevent melting.
- If mini marshmallows are not available, regular marshmallows cut into smaller pieces can be substituted.
- Store brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Mississippi Mud Brownies, chocolate brownies, marshmallow brownies, chocolate frosting, dessert recipe, easy brownies
