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Mississippi Mud Brownies Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 57 minutes
  • Yield: 24 servings

Description

Delight in these rich and indulgent Mississippi Mud Brownies topped with gooey mini marshmallows and a luscious chocolate cocoa icing. Made with a perfect blend of semi-sweet chocolate, cocoa powder, and butterscotch flavors, these brownies bake to a fudgy texture with a slightly crisp crust, finished with a soft and melty marshmallow layer and a smooth chocolate drizzle. Ideal for parties, family gatherings, or anytime you want a decadent dessert that stands out.

Ingredients

Dry Ingredients

  • 1 cup plus 2 tablespoons (160 g) all-purpose flour (spooned and leveled)
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ¼ cup (25 g) Dutch process cocoa powder (for batter)
  • ¼ cup (25 g) Dutch process cocoa powder (for icing)

Wet Ingredients

  • 4 large eggs (at room temperature)
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • ½ cup (120 ml) canola oil
  • 2 teaspoons vanilla extract (batter)
  • ½ cup (1 stick, 113 g) unsalted butter (for batter)
  • 8 ounces semi-sweet or bittersweet chocolate (chopped)

Topping

  • 3-4 cups mini marshmallows

Icing

  • ½ cup (1 stick, 113 g) unsalted butter
  • ¼ teaspoon salt
  • ¼ cup (25 g) Dutch process cocoa powder
  • 2 teaspoons vanilla extract
  • 3 cups (336 g) powdered sugar
  • 6 Tablespoons milk

Instructions

  1. Prep oven and pan: Position a rack in the center of your oven and preheat to 350°F (180°C). Line a 9″x13″ pan with parchment paper or grease with non-stick cooking spray to ensure easy removal and clean-up.
  2. Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, salt, and baking powder. Set this mixture aside to be added later to the batter.
  3. Mix wet ingredients: In a large mixing bowl, whisk the granulated sugar, eggs, light brown sugar, oil, and vanilla extract until the mixture is smooth and well combined.
  4. Melt chocolate and butter: Place the butter and chopped semi-sweet or bittersweet chocolate in a small saucepan over low heat. Stir continuously to melt the ingredients smoothly without burning. Remove from heat and whisk in cocoa powder until fully mixed.
  5. Combine chocolate and sugar mixtures: Whisk the melted chocolate and butter mixture into the sugar and egg mixture until smooth and homogenous.
  6. Add dry ingredients: Using a spatula or wooden spoon, gently stir in the flour mixture until just combined, being careful not to overmix to keep the brownies tender.
  7. Bake the brownies: Pour the batter into the prepared pan and spread evenly. Bake for 22 to 27 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from oven and place on a wire rack to cool completely.
  8. Add marshmallow topping: Evenly sprinkle 3 to 4 cups of mini marshmallows over the cooled brownies. Return to the oven for 3 to 5 minutes, or until the marshmallows puff up slightly but do not brown excessively.
  9. Prepare the icing: In a saucepan over medium heat, melt the butter for the icing. Stir in cocoa powder and salt, whisking until smooth and combined.
  10. Add vanilla to icing: Remove the saucepan from heat and stir in vanilla extract for flavor.
  11. Incorporate sugar and milk: Gradually whisk in powdered sugar and milk into the cocoa mixture until the icing is smooth and pourable.
  12. Finish with icing: Drizzle the warm chocolate icing over the marshmallow-topped brownies. Use an offset spatula or the back of a spoon to spread gently if needed.
  13. Cool and serve: Allow the entire brownie cake to cool completely to set the icing before slicing into bars and serving to ensure clean cuts and optimal texture.

Notes

  • Using parchment paper helps with easy removal of brownies from the pan.
  • A metal or glass pan can be used, but note that metal pans may produce slightly crisper edges.
  • Do not overbake to maintain a fudgy and moist center.
  • Watch marshmallows carefully while toasting to prevent burning.
  • Allow the brownies to cool fully before slicing to avoid messy cuts.
  • Room temperature eggs ensure better incorporation and texture.
  • Prep Time: 15 minutes
  • Cook Time: 42 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/mississippi-mud-brownies-recipe/