Mississippi Mud Cake Brownies are a decadent Southern classic that takes gooey chocolate to a whole new level. Featuring a rich chocolate brownie base, a layer of melty marshmallows, and a thick drizzle of chocolate frosting, this indulgent treat is perfect for chocolate lovers and anyone looking to wow a crowd.
If you enjoyed our Fudge Brownies or Rocky Road Bars, these ultra-rich, triple-layered brownies will be your new favorite. They’re ideal for parties, potlucks, or a serious dessert craving.
What Are Mississippi Mud Cake Brownies?
Named after the dark, rich soil of the Mississippi River, these brownies are a chocolate lover’s dream. The dessert starts with a dense, nutty brownie base, topped with fluffy marshmallows, and finished with a glossy layer of chocolate frosting. As the saying goes, “the way to a man’s heart is through his stomach,” and this indulgent recipe is love at first bite.
Why You’ll Love This Recipe:
Here’s what makes these brownies irresistible:
- Triple-layer goodness: Brownies, marshmallows, and chocolate frosting.
- Rich and gooey texture: Melts in your mouth.
- Great for sharing: Makes a big batch.
Whether it’s a holiday, birthday, or bake sale, this treat always steals the spotlight.
How to Make Mississippi Mud Cake Brownies
Quick Overview
Make the brownie base, top with marshmallows, bake briefly, and finish with a chocolate frosting drizzle.
Ingredients:
For the Cake:
- 1 cup melted butter (or 1 stick butter + 1 stick margarine)
- 2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups coarsely chopped pecans, toasted
- 1 (10.5 oz) bag miniature marshmallows
For the Chocolate Frosting:
- 1 (16 oz) package powdered sugar, sifted
- 1/2 cup milk
- 1/4 cup butter, softened
- 1/3 cup unsweetened cocoa powder
Step-by-Step Instructions:
- Preheat Oven: Set to 350°F. Grease and flour a 15×10-inch jellyroll pan or deep dish cookie sheet.
- Make the Brownie Batter: In a large bowl, whisk together melted butter, sugar, cocoa, eggs, vanilla, and salt. Stir in flour and toasted pecans until just combined.
- Bake the Brownies: Spread the thick batter evenly in prepared pan. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. (Reduce oven temp by 25°F for dark pans.)
- Add Marshmallows: Remove cake from oven and immediately top with miniature marshmallows. Return to oven and bake for 5 more minutes until marshmallows are soft and puffy.
- Make the Frosting: In a mixing bowl, beat together sifted powdered sugar, milk, butter, and cocoa powder until smooth.
- Frost the Cake: Drizzle frosting over warm marshmallow layer. Spread gently if needed.
- Cool Completely: Let cake cool completely before cutting into squares and serving.
What to Serve with Mississippi Mud Cake Brownies
Serve these bars with a cold glass of milk or a scoop of vanilla ice cream. They’re perfect on their own or paired with a dollop of whipped cream.
Top Tips for Best Results
- Use room temperature eggs: They blend more easily into the batter.
- Toast the pecans: Adds extra depth of flavor.
- Cool before cutting: Helps the layers set for cleaner slices.
- Use parchment paper: For easy removal from the pan.
Storing and Freezing Tips
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. These brownies also freeze well—just wrap tightly and thaw before serving.
FAQs
Can I use walnuts instead of pecans? Yes, any nut works.
Can I use store-bought frosting? Sure, but homemade tastes best!
Can I make this in a 9×13 pan? Yes, but bake a bit longer and expect thicker bars.
How do I keep marshmallows from sticking to the knife? Grease your knife or dip it in hot water before slicing.
Conclusion
Mississippi Mud Cake Brownies are a Southern-inspired chocolate treat layered with everything you love—rich brownie, gooey marshmallow, and velvety frosting. Make a batch for your next celebration or cozy night in and prepare for rave reviews.
Mississippi Mud Cake Brownies
Equipment
- Mixing Bowl
- Jellyroll Pan
Ingredients
For the Brownie Base
- 1 cup melted butter (or 1 stick butter + 1 stick margarine)
- 2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups coarsely chopped pecans toasted
- 1 bag (10.5 oz) miniature marshmallows
For the Chocolate Frosting
- 1 package (16 oz) powdered sugar sifted
- 1/2 cup milk
- 1/4 cup butter softened
- 1/3 cup unsweetened cocoa powder
Instructions
- Preheat oven to 350°F. Grease and flour a 15x10-inch jellyroll pan or deep cookie sheet.
- In a large bowl, whisk melted butter, sugar, and cocoa. Stir in eggs, vanilla, and salt. Add flour and toasted pecans; mix just until combined.
- Spread batter in prepared pan and bake for 20–25 minutes, until a toothpick comes out clean.
- Remove from oven, top with marshmallows, and return to bake for 5 minutes until puffy.
- For frosting, beat powdered sugar, milk, butter, and cocoa until smooth.
- Drizzle frosting over marshmallows and spread gently. Cool completely before cutting.