Description
Mississippi mud cake brownies blend rich chocolate with marshmallow and pecans for a Southern classic dessert. Chocolate lovers will savor this indulgent treat that promises pure comfort and delightful sweetness.
Ingredients
Scale
Main Ingredients:
- 2 cups sugar
- 1 cup (226 grams) melted butter
- 4 large eggs, lightly beaten
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
Additional Dry Ingredients:
- 1/8 teaspoon salt
- 1 1/2 cups coarsely chopped pecans, toasted
- 1 (16-ounce) package powdered sugar, sifted
Flavor and Topping Ingredients:
- 1 teaspoon vanilla extract
- 1 (10.5-ounce) bag miniature marshmallows
- 1/2 cup milk
- 1/4 cup butter, softened
- 1/3 cup unsweetened cocoa
Instructions
- Preheat oven to 350°F and thoroughly coat a 15 x 10-inch jellyroll pan with grease and flour, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine melted butter, sugar, cocoa powder, eggs, vanilla extract, and salt, whisking until the mixture becomes smooth and uniform in texture.
- Gently fold chopped pecans and flour into the batter, stirring carefully to maintain a consistent blend without overmixing.
- Transfer the batter to the prepared pan, using a spatula to distribute it evenly across the surface, creating a level layer.
- Bake for 20-25 minutes, checking doneness by inserting a wooden pick into the center – it should emerge clean when the brownies are fully cooked.
- Immediately after removing from the oven, sprinkle miniature marshmallows uniformly across the warm surface.
- Return the pan to the oven for an additional 5 minutes, allowing marshmallows to slightly melt and become puffy.
- While brownies are baking, prepare chocolate frosting by combining powdered sugar, milk, softened butter, and unsweetened cocoa in a mixing bowl.
- Use an electric mixer to blend frosting ingredients until achieving a smooth, glossy consistency.
- Once marshmallow layer is complete, drizzle chocolate frosting generously over the warm cake, ensuring even coverage.
- Allow brownies to cool completely at room temperature before cutting into squares for serving.
Notes
- Swap pecans with other nuts like almonds or walnuts for different flavor profiles and texture variations.
- Use gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
- When spreading marshmallows, ensure even coverage for consistent melting and attractive appearance.
- Allow brownies to cool completely before cutting to prevent crumbling and maintain clean, sharp edges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 440
- Sugar: 41 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg