Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang for easy lifting later.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until well combined.1 cup unsalted butter, melted, 2 cups granulated sugar
- Add the room temperature eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.4 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the 1 cup of semi-sweet chocolate chips.1 cup semi-sweet chocolate chips
- Pour the brownie batter evenly into the prepared baking pan and spread it out. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
- While the brownies are baking, prepare the marshmallow topping. In a small saucepan over low heat, combine the mini marshmallows and 1/4 cup milk. Stir constantly until the marshmallows are melted and the mixture is smooth and gooey.1 (10-ounce) bag mini marshmallows, 1/4 cup milk
- Once the brownies are almost done, carefully remove them from the oven. Evenly spread the melted marshmallow mixture over the hot brownies.
- Return the pan to the oven and bake for another 5-7 minutes, or until the marshmallows are slightly puffed and lightly golden.
- Remove the brownies from the oven and let them cool in the pan on a wire rack for about 15-20 minutes.
- While the brownies are cooling, make the luscious chocolate frosting. In a medium bowl, beat the softened butter until creamy. Add the cocoa powder and mix to combine.1/2 cup unsalted butter, softened, 1/3 cup unsweetened cocoa powder
- Gradually add the powdered sugar, alternating with the milk, beating until smooth and spreadable. Stir in the vanilla extract.3 cups powdered sugar, 1/4 cup milk, 1 teaspoon vanilla extract
- Once the brownies have cooled enough so that the marshmallow layer has set (but they are still warm), spread the chocolate frosting evenly over the top. If using, sprinkle with chopped pecans or walnuts for added crunch.1/2 cup chopped pecans or walnuts
- Allow the Mississippi Mud Brownies to cool completely in the pan at room temperature, and then chill in the refrigerator for at least 1 hour before cutting.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days. For shorter storage, they can be kept at room temperature for 1-2 days. Freeze for up to 2-3 months.