Description
Fudgy, gooey, and irresistibly rich, these Mississippi Mud Cake Brownies combine a dense chocolate base with marshmallows, pecans, and a silky chocolate frosting. A true Southern-inspired treat that’s worth every bite.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 4 cups mini marshmallows
- 1 cup chopped pecans
- 1/2 cup butter (for frosting)
- 1/3 cup cocoa powder (for frosting)
- 1/4 cup whole milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
- In a large bowl, whisk melted butter and sugar until smooth. Beat in eggs one at a time, then add vanilla.
- In another bowl, whisk flour, cocoa powder, and salt. Gradually mix into wet ingredients.
- Pour batter into the prepared pan and spread evenly. Bake for 25–30 minutes or until a toothpick comes out mostly clean.
- Remove from oven and scatter mini marshmallows evenly over the top. Return to oven for 3–5 minutes, until marshmallows puff up.
- Sprinkle with chopped pecans.
- In a saucepan, melt butter for the frosting. Stir in cocoa powder and milk until smooth. Remove from heat and whisk in powdered sugar and vanilla extract.
- Pour frosting over marshmallows and pecans. Let cool completely before slicing.
Notes
- Use high-quality cocoa powder for deeper chocolate flavor.
- Let the brownies cool fully before frosting for cleaner layers.
- Store leftovers in an airtight container to retain moisture.
- For clean slices, chill brownies and use a hot knife.
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg