MIssissippi Mud Brownies

By Eat More Chocolate Team

June 21, 2015

0.0 0
  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins



To make the brownies, pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.

In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.

Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.

Stir in the flour until just combined.

Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.

Sprinkle the marshmallows over the top of the brownies. Turn the oven to broil and return the pan to the oven, cooking just until the marshmallows begin to melt and brown, about 3 minutes.

Remove from the oven and set aside to cool for 30 minutes.

To make the frosting, melt the 1/2 cup of butter and stir in the cocoa. Remove from the heat. Whisk in the powdered sugar, vanilla, and milk until smooth. Pour over the brownies and smooth with an off-set spatula.

Sprinkle the chopped pecans over the top.


1 cup (2 sticks) butter

2 cups sugar

4 large eggs

1 1/4 cups cocoa powder (I use Hershey's Special Dark)

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder, optional

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

10 ounces mini marshmallows

For the frosting:

1/3 cup cocoa powder (I use Hershey's Special Dark)

1/2 cup butter

2 cups powdered sugar

1 teaspoon vanilla

1/3 cup milk

1/2 cup chopped pecans