Mississippi Mud Brownies That Melt in Your Mouth Recipe
These Mississippi Mud Brownies deliver a rich, fudgy chocolate experience with a gooey marshmallow layer and a creamy cocoa frosting that melts in your mouth. Perfectly moist and decadent, these brownies are an irresistible dessert for chocolate lovers.
- Prep Time: 15 minutes
- Cook Time: 30-33 minutes
- Total Time: 45-48 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Batter
- 1 cup unsweetened cocoa powder
- 1/2 cup oil
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Topping and Frosting
- 2 cups mini marshmallows
- 1/2 cup melted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with non-stick cooking spray to ensure the brownies do not stick.
- Mix cocoa and oil: In a large mixing bowl, whisk together the oil and 1 cup of unsweetened cocoa powder until the mixture is smooth and uniform in texture.
- Add butter and sugar: Add the softened butter to the cocoa-oil mix and blend until creamy. Then stir in the granulated sugar thoroughly to combine.
- Incorporate eggs and vanilla: Add the eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in the vanilla extract to enhance the chocolate flavor.
- Add dry ingredients: Gently fold in the all-purpose flour and salt, being careful not to overmix to keep the brownies tender.
- Bake the brownies: Pour the batter evenly into the prepared baking pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Add marshmallows: Remove the brownies from the oven and evenly sprinkle the 2 cups of mini marshmallows on top. Return the pan to the oven for an additional 2-3 minutes, until the marshmallows are soft and slightly melted.
- Cool completely: Let the brownies cool completely in the pan on a wire rack before frosting.
- Prepare frosting: In a separate bowl, combine the melted butter, 1/4 cup cocoa powder, evaporated milk, and 2 cups of powdered sugar. Mix until smooth.
- Adjust frosting consistency: Gradually add the remaining powdered sugar (about 1 cup more) until the frosting reaches a spreadable consistency.
- Frost the brownies: Spread the frosting evenly over the cooled brownies.
- Serve: Cut the brownies into squares and serve. Enjoy the rich, gooey chocolate goodness!
Notes
- Do not overmix the batter after adding flour to avoid tough brownies.
- Use unsalted butter for better control over saltiness in the final product.
- Ensure brownies are completely cooled before frosting to prevent melting the frosting.
- Store brownies in an airtight container to keep them fresh for up to 3 days.
- Mini marshmallows create the gooey top, but regular marshmallows can be chopped and used if mini size is unavailable.
Keywords: Mississippi Mud Brownies, fudgy brownies, chocolate brownies recipe, marshmallow brownies, homemade brownies, chocolate frosting
