Mississippi Mud Brownies (Marshmallow Brownies) are a delightful treat that brings the best of both worlds: rich chocolate brownies topped with fluffy marshmallows and decadent frosting. Their layered textures and sweet, chocolatey goodness make them an irresistible dessert that is sure to please everyone at your next gathering. Whether it’s for a family reunion, a picnic, or simply an indulgent night in, these brownies offer a cozy, comforting experience that’s perfect for any occasion. Your taste buds are in for a treat as you dive into this gooey, sweet sensation!

The combination of soft, rich brownie base, pillowy marshmallow topping, and silky smooth frosting creates a dessert that is truly special and unforgettable. The brownies bring a deep chocolate flavor, softened by the marshmallows, while the frosting adds a creamy finish, making them incredibly satisfying. Plus, they are easy to make and can be prepared ahead of time, making them a convenient dessert for any busy kitchen.

Why You’ll Love This Recipe

• Decadent and Delicious: The combination of chocolate and marshmallow makes for an indulgent treat.
• Simple to Make: With straightforward instructions, even novice bakers can create these delicious brownies.
• Perfect for Any Occasion: Ideal for parties, holidays, or just a tasty snack at home.
• Make-Ahead Friendly: Prepare in advance and enjoy the flavors that develop overnight.
• Customizable: Easily adapt the recipe with different toppings or mix-ins to suit your taste.

What Makes This Recipe Special

Mississippi Mud Brownies (Marshmallow Brownies) stand out for several reasons. First, they utilize unsweetened cocoa powder and butter, creating a rich chocolate flavor that is not overly sweet, perfectly balancing with the toppings. The marshmallows add a delightful chewiness that contrasts with the brownie’s fudgy texture, while the frosting brings a creamy finish. The simple ingredients fuse together to create a dessert that feels indulgent yet is surprisingly straightforward to prepare.

The use of mini marshmallows instead of large ones allows for a fluffier topping that puffs up beautifully when baked, becoming a delightfully sweet contrast to the dark brownie. Moreover, the frosting made from evaporated milk lends a unique creaminess that enhances the overall experience. The result? A nostalgic dessert reminiscent of campfires and picnics, bringing warmth and joy to every bite.

Ingredients

• 1/3 cup unsweetened cocoa powder
• 1/2 cup 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 butter, melted
• 1/3 cup unsweetened cocoa powder
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract
• 3 – 3 1/2 cups powdered sugar

These ingredients combine to form a rich, satisfying dessert. You can easily substitute the vegetable oil with applesauce for a lighter option or replace granulated sugar with brown sugar for a deeper flavor.

Ingredient Notes and Easy Substitutions

• Cocoa Powder: To maintain the rich chocolate flavor, choose high-quality cocoa powder. Dutch-processed cocoa can also work in this recipe for a unique taste.
• Butter: Using softened butter ensures a smoother batter. If you’re in a pinch, you can microwave it for a few seconds to soften it, but be careful not to melt it.
• Eggs: Large eggs are ideal for providing moisture and structure. If you’re looking for a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce.
• Mini Marshmallows: Feel free to use large marshmallows, but cut them into smaller pieces. You can also replace them with chocolate chips for a different texture.

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan with non-stick cooking spray to prevent the brownies from sticking.

2. In a large mixing bowl, pour the vegetable oil over the cocoa powder and mix thoroughly. This step ensures the cocoa is well combined with the oil, leading to a smoother batter.

3. Add the softened butter to the oil-cocoa mixture and mix until smooth and creamy.

4. Gradually add the granulated sugar, mixing for about 1 minute until well combined.

5. Add the eggs one at a time, mixing well after each addition. Incorporating the eggs carefully will result in a fluffier brownie.

6. Stir in the vanilla extract and mix well.

7. Gently fold in the all-purpose flour and salt, mixing just until combined. Be careful not to overmix, as this can lead to dense brownies.

8. Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

9. Remove the brownies from the oven and sprinkle the mini marshmallows evenly on top. Return to the oven for an additional 2-3 minutes until the marshmallows are puffy and slightly browned.

10. Let the brownies cool completely in the pan.

For the frosting:

1. In a mixing bowl, combine the melted butter, cocoa powder, evaporated milk, vanilla extract, and 2 cups of powdered sugar. Beat until smooth.

2. Gradually add the remaining powdered sugar, one cup at a time, mixing well until you reach your desired frosting consistency, usually around 3 1/4 cups.

3. Spread the frosting over the cooled brownies and cut them into squares using a plastic knife for smoother edges.

Note: These brownies taste even better the next day as the flavors meld beautifully. You can freeze them for up to 3 months—just make sure they are well-wrapped!

Expert Tips for the Best Results

• Allow your butter to soften at room temperature for optimal mixing, but do not melt it.
• Chop your marshmallows if you prefer smaller bits that distribute better on the brownie surface.
• For a richer flavor, let your brownies cool overnight before cutting them; this enhances the textures and flavors.
• Keep an eye on baking time as oven variances can affect the cooking duration. The center should be set but not dry.

Variations

• Nutty Brownies: Add 1 cup of chopped nuts—like walnuts or pecans—into the brownie batter for added crunch and flavor.
• S’mores Brownies: Layer crushed graham crackers on top of the brownie mixture before adding the marshmallows for a s’mores twist.
• Peanut Butter Swirl: Drop spoonfuls of creamy peanut butter on top of the brownie batter and swirl it with a knife before baking for a nutty flavor.
• Mint Chocolate: Add a few drops of peppermint extract to the brownie mixture for a refreshing mint flavor.
• Flavor Variation: Substitute the vanilla extract with almond extract for an enticing twist.

Serving Suggestions

Pair your Mississippi Mud Brownies (Marshmallow Brownies) with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. They also work great with fresh strawberries or raspberries for a refreshing contrast to the sweetness. For drinks, consider serving them with a cold glass of milk, coffee, or a warm cup of cocoa to enhance the chocolate experience!

Storage and Reheating

Store your brownies in an airtight container at room temperature for up to 3 days. If you plan to keep them longer, wrap them tightly in plastic wrap or foil and freeze for up to 3 months. To reheat, simply thaw them at room temperature or warm them in the microwave for a few seconds until just warm—never overheat, as it can make them dry.

Common Mistakes to Avoid

• Overmixing: Once you add the flour, mix just enough to incorporate it. Overmixing can lead to tough brownies.
• Wrong Oven Temperature: Always preheat your oven to avoid uneven baking—using an oven thermometer is a good practice to ensure accuracy.
• Skipping the Cooling: Make sure to let the brownies cool completely before cutting; this ensures clean edges and prevents them from falling apart.

FAQ

What makes Mississippi Mud Brownies different from regular brownies?

Mississippi Mud Brownies have a specific layering of chocolate, marshmallows, and chocolate frosting, giving them a unique texture and flavor profile compared to standard brownies.

Can I use regular chocolate chips instead of mini marshmallows?

Yes, you can replace the mini marshmallows with chocolate chips if you prefer a more chocolatey brownie. This will change the texture and taste.

How do I know when the brownies are done baking?

Insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, the brownies are done.

Can I freeze these brownies?

Absolutely! These brownies can be frozen for up to 3 months. Just ensure they are well-wrapped to prevent freezer burn.

Why are my brownies too fudgy or dense?

If your brownies turn out too fudgy, it may be due to underbaking them or adding too much fat. Ensure you follow the baking time closely.

Can I make these gluten-free?

Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your other ingredients are gluten-free as well.

Conclusion

Mississippi Mud Brownies (Marshmallow Brownies) are a mouthwatering dessert that brings joy with every bite. Their rich chocolate flavor, fluffy marshmallow topping, and luscious frosting create a treat that is perfect for any occasion. Whether you’re serving them at a celebration or enjoying a quiet evening at home, these brownies promise to satisfy your sweet cravings. Don’t forget to make a batch for your next gathering—they’re sure to impress! Give this recipe a try, and savor the delightful experience it brings!

Mississippi Mud Brownies (Marshmallow Brownies)

Indulge in the rich chocolate and marshmallow goodness of Mississippi Mud Brownies, layered with creamy frosting for a delightful treat perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Brownie Base

• 1/3 cup unsweetened cocoa powder Use high-quality cocoa for the best flavor.
• 1/2 cup vegetable or canola oil Can substitute with applesauce for a lighter option.
• 1/2 cup butter, softened Ensure it’s softened, not melted.
• 2 cups granulated sugar Can be replaced with brown sugar for deeper flavor.
• 4 large eggs Can substitute each with 1/4 cup unsweetened applesauce for a vegan option.
• 2 teaspoons vanilla extract Consider almond extract for a different flavor.
• 1 1/2 cups all-purpose flour Can substitute with a 1:1 gluten-free flour blend.
• 1 teaspoon salt
• 3 cups mini marshmallows Can use large marshmallows cut into smaller pieces.

Frosting

• 1/2 cup butter, melted
• 1/3 cup unsweetened cocoa powder Use high-quality for best results.
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract
• 3 – 3 1/2 cups powdered sugar Add gradually to achieve desired consistency.

Method

 

Preparation

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan with non-stick cooking spray.
2. In a large mixing bowl, combine the vegetable oil with the cocoa powder thoroughly.
3. Add the softened butter and mix until smooth and creamy.
4. Gradually add the granulated sugar, mixing for about 1 minute until well combined.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in the vanilla extract.
7. Gently fold in the all-purpose flour and salt until just combined. Do not overmix.
8. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes.
9. Remove from oven and sprinkle the mini marshmallows on top. Return to oven for 2-3 minutes.
10. Let the brownies cool completely in the pan.

Frosting

1. In a mixing bowl, combine melted butter, cocoa powder, evaporated milk, vanilla extract, and 2 cups of powdered sugar. Beat until smooth.
2. Gradually add more powdered sugar until desired consistency is achieved.
3. Spread the frosting over the cooled brownies and cut into squares.

Notes

These brownies improve in flavor the next day. Freezing them is possible for up to 3 months if well-wrapped.