Mississippi Mud Brownies {AKA Frosted Marshmallow Brownies}


So I’m starting to think next year maybe the Easter Bunny should leave fruit baskets instead of baskets overflowing with candy and chocolate I can’t stop eating. What is my sugar problem (I say that as I sit here and shove snickers bars into my mouth)!? At least I’m not in denial, the first step to overcoming a problem is admitting you have one right? Okay well truthfully it’s not a problem I want to overcome. Sugar keeps me happy and emotionally healthy =). With that said, onto these luxurious Mississippi Mud Brownies. Can the words “luxurious” and “mud” go together? Oh yes! When it comes to these brownies.

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My sister always made a version of these when I was younger, she’d make them with the box brownie mix and I don’t think she ever added nuts in them. I always loved those, which inspired me to make this version with a homemade brownie base. There are plenty of Mississippi Mud Brownie recipes out there but I thought they could use a little more cocoa than what the average has – so I made these as such. Yes many recipes will say to wait for them to cool, but I say why? I say eat them like the “muddy” mess they become when you dig into them warm. The name must have come from someone who, like me, doesn’t have the strength to wait 2 hours for a pan of brownies to cool. 2 hours! That’s just painful if you ask me =). Yes if you want them cut nice and pretty for friends, a party, your grandma, then you can wait for the lengthy cooling process or you can shlop them on a plate and serve as they should be – something like a messy, warm brownie cobbler.

One side note, I didn’t mix the nuts into the brownie batter but I wished I would have because it kind of created a barrier that prevented my marshmallows from sticking to the top of the brownies (because that is where I added half of them on mine). So, I changed that accordingly in the recipe below. Also, I thought toasting the marshmallows would be a little something to make them even better and add a layer of roasty toasty goodness but it is completely optional so if you don’t have a kitchen torch simply skip that step. Enjoy, and try to keep the beautiful chocolate mess from covering the entire lower half of you face and smile with those chocolate covered teeth, oh how they’ll shine =)!

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Mississippi Mud Brownies {AKA Frosted Marshmallow Brownies}

Yield: 12 servings


  • 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 3/4 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1/4 tsp salt
  • 1/2 cup butter , melted and cooled slightly (I used salted)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup chopped pecans or almonds , divided
  • 2 1/2 cups miniature marshmallows

Chocolate Frosting

  • 1/4 cup salted butter
  • 1/4 cup milk
  • 1/4 cup cocoa powder
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar


  1. Preheat oven to 325 degrees. Line an 8x8-inch baking dish with parchment or aluminum foil, if using foil spray with cooking spray or brush with melted butter. In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar and salt until well blended. Using a wooden spoon stir in melted butter and mix until combined. Add eggs and vanilla and stir until blended (mixture will be thick). Fold in 1/2 cup chopped pecans. Pour mixture into prepared baking dish and bake in preheated oven 35 - 37 minutes (underbake slightly as you'll be returning them to oven to cook marshmallows).
  2. Remove from oven and sprinkle top evenly with marshmallows then return to oven and bake about 4 minutes longer until marshmallows puff slightly. Remove from oven and allow to cool for 5 minutes then toast tops of marshmallows with a kitchen torch if desired (be very carefully around parchment paper - I lit mine on fire. oops). Pour and spread chocolate frosting evenly over top (just after preparing frosting as it will begin to set as it cools), sprinkle top with remaining nuts. Allow to cool completely if desired (and if you have the patience to wait, it will take about 2 hours), or allow to cool slightly (you'll have runny frosting and unevenly cut brownies - but they are amazing this way). Cut into squares and store in an airtight container.
  3. For the chocolate frosting:
  4. In a small saucepan, melt butter over medium-high heat, stirring frequently. Add milk and cocoa powder and cook whisking constantly until mixture has thickened, about 2 minutes. Remove from heat and using an electric hand mixer, stir in vanilla and powdered sugar. Use frosting immediately.
  5. Recipe Source: Cooking Classy


  • Kimberley: So this is what they mean by divine!! This looks so rich and and full of yummy goodness…..it is going straight to my dessert collection! April 7, 2013 at 3:43pm Reply

  • Yammie @ Yammie’s Noshery: Beautiful pictures! April 7, 2013 at 4:20pm Reply

  • Averie @ Averie Cooks: They look sooo good. Love the pour shot. I never do those b/c I never drag out my tripod and I’m not the skilled one-handed with my camera.

    The marshmallows, the melted choc, the rich brownies. Nice job :) April 7, 2013 at 5:26pm Reply

  • Chung-Ah | Damn Delicious: To wait 2 hours for a pan of brownies to cool is just insane! I would dive right in this! April 7, 2013 at 10:20pm Reply

  • ATasteOfMadness: I also have a crazy sugar problem. This might just satisfy it, this looks fantastic! April 8, 2013 at 9:11am Reply

    • Jaclyn: Thanks – hope you get to try them soon! April 9, 2013 at 8:32am Reply

  • Georgia @ The Comfort of Cooking: Wow, these look incredible Jaclyn! Absolutely, without a doubt, if I had to dream up the perfect brownie these would be it! April 8, 2013 at 11:09am Reply

    • Jaclyn: Thanks Georgia! April 9, 2013 at 8:31am Reply

  • Amanda: These look amazing. I really want to make them tonight. I just had a quick question. Maybe I’m reading it wrong, but the directions say to whisk together the flour, sugar and salt. Then combine the other ingredients. However, after that, it says to sprinkle flour on top and stir to combine. Are we supposed to add more flour? Just a little confused. Sorry if I overlooked something obvious. Thanks for the recipe!! April 8, 2013 at 2:33pm Reply

    • Jaclyn: Hi Amanda – well that’s embarrassing =). It’s what happens when I get writing more than one recipe at a time, sorry. I made the change, thanks for pointing that out. I hope you love these! April 9, 2013 at 8:25am Reply

      • Amanda: I’m going to make them today, and I have no doubt that my family will love them. Thanks for the recipe! April 9, 2013 at 9:03am Reply

        • Jaclyn: You’re very welcome I hope you and your family do love them! I wish mine weren’t gone =). April 9, 2013 at 9:49am Reply

  • Kayle (The Cooking Actress): Ahhhhhhhhhh deliciousness!! April 8, 2013 at 3:00pm Reply

  • Monica: These look so delicious …I am going back to check out your other brownie recipes as well. April 8, 2013 at 7:55pm Reply

  • Linda: I love your site. Love all your recipes. You have an amazing talent. Thanks for sharing. I just made these brownies. Yummy!!!!! April 9, 2013 at 1:25pm Reply

    • Jaclyn: Thank you so much Linda =)! That really is so kind of you to say. Thank you for taking the time to leave me such a nice comment! I’m glad you liked these brownies! April 9, 2013 at 2:03pm Reply

  • Rosie @ Blueberry Kitchen: Oh wow yum, your brownies look and sound amazing! April 10, 2013 at 6:28am Reply

  • Curry and Comfort: Mmmm… what ooey-gooey perfection. I would love to take a big bite of this. :) April 12, 2013 at 4:19am Reply

    • Jaclyn: Me too :) I wish mine weren’t gone! April 13, 2013 at 8:50pm Reply

  • marla: These are tough to look at before bed ~ perfect brownies! April 12, 2013 at 7:42pm Reply

    • Jaclyn: Thanks Marla :)! I always feel the same way when I’m looking at your blog :). April 13, 2013 at 8:46pm Reply

  • Monique @ Ambitious Kitchen: Great photos. I just gained 1000 pounds. :) April 12, 2013 at 9:43pm Reply

    • Jaclyn: Thanks Monique :)! April 13, 2013 at 8:45pm Reply

  • Mary Frances @ The Sweet Tooth Life: Oh my goodness. Fudginess at maximum level! I love how little flour there is so as to ensure fudgy brownies – this is a winner in my book! May 11, 2013 at 8:23pm Reply

  • Shawna: I’ll have to try these. Sounds yummy! I wanted to give a quick tip: no need for a torch to toast the marshmallows. Just turn the oven broiler on and once it starts to glow (it doesn’t have to get up to broiler temp, just start glowing), set the pan in and watch it closely as the marshmallows toast up. It won’t take long and if you overdue, it will be a mess. June 5, 2013 at 6:06pm Reply

  • Salsera77: DELICIOUS… Not the lightest dessert but definitely worth every single calorie. I tosted the marshmallows under the broiler too since I don’t own a kitchen torch…worked perfectly fine. My invitees had asked for a chocolaty dessert and well, they got chocolate :-)))). thanks!!! May 27, 2014 at 5:45am Reply

    • Jaclyn: Im so glad you enjoyed this brownie recipe! Thanks so much for another review :)!! June 17, 2014 at 11:18pm Reply

  • homebaker: can i bake these into cupcakes? :) September 3, 2014 at 9:13am Reply

    • Jaclyn: I think that would be fine, they may sink in the middles a little (brownies usually do as cupcakes) but that would leave room for more filling :). September 22, 2014 at 9:38pm Reply

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