This Mississippi Mud Brownies recipe makes a batch of pure chocolate decadence! Fudgy brownies topped with a layer of gooey marshmallows drowning in chocolate ganache.

Every bite is pure indulgence. So grab your ingredients and let’s get baking!

MUD BROWNIES PERFECTED!

The first time I made these brownies, I sprinkled marshmallows on top of the hot brownies and baked them for a couple minutes until they melted. I then poured chocolate over the top.

Unfortunately, after the brownies cooled, the marshmallow layer would slide right off the brownies when I tried to cut them. So frustrating!

I tried them with marshmallow cream, but it is ridiculously sticky and hard to work with. They were also a challenge to cut and serve.

I got the idea for combining the chocolate icing and marshmallows from Christy at The Girl Who Ate Everything. Works like a charm!! Every marshmallow is coated in chocolate, and they stay on the brownie.

Why is it called Mississippi Mud?

Mississippi Mud Cake originated in the southern states. It’s rumored that when people saw the dark, gooey layers of chocolate, they were reminded of the muddy banks of the Mississippi River. The name stuck, and it’s now a popular dessert all across the United States.

This brownie version is even more rich and decadent than the original delicious dessert!

How to Make Mississippi Mud Brownies

PREP – Line your 9×13″ pan with foil and spray with non-stick spray. Heat oven to 350 degrees.
WET INGREDIENTS – In a microwave-safe bowl, melt the butter. Whisk the sugar and cocoa into the melted butter, then whisk in the eggs and vanilla.
DRY INGREDIENTS – Add the flour and salt and stir just until well blended. Pour the batter into the 9×13-inch pan.
BAKE – Bake brownies at 350° for about 30 minutes, or just until a toothpick comes out clean. Place the pan of brownies on a wire rack to cool for at least 20 minutes.
CHOCOLATE MARSHMALLOW LAYER – Combine the cream, butter, salt, and chocolate chips in a glass bowl. Melt in the microwave, stirring every 30 seconds or so. Fold in the marshmallows.
Spread the mixture on top of the brownies. Let cool until the chocolate is set.

Brownies are much easier to cut after they have cooled for at least two hours. But I will definitely not judge if you dig into them right away!

overhead shot of plate of mississippi mud brownies

If you have leftover brownies, you can simply cover the pan with plastic wrap, or transfer the brownies to an airtight container. They will keep at room temperature for up to a week.

PRO TIPS:

For fudgy brownies, don’t overbake them. You want them to be barely set in the middle because they will continue to cook for a few minutes after being removed from the oven.
Make sure you use a fresh bag of marshmallows. If they are dried out at all, the brownies won’t be as soft and gooey.
Use a plastic knife to cut your brownies. I don’t know why it works, but it does!
For easier cleanup, you can first line your pan with foil or parchment before using cooking spray.

MISSISSIPPI MUD BROWNIE RECIPE VARIATIONS:

Add some chopped walnuts or pecans to the brownie batter, and sprinkle a little bit on the topping before it sets up.
If you are really in a pinch for time, you can buy a brownie mix box instead of using the home-made recipe.
For over the top decadence, stir some chocolate chips into the batter.

MORE FAVORITE DESSERTS:

Yield: 2 dozen

Mississippi Mud Brownie Recipe

A fudgy brownie base topped with marshmallows coated in simple chocolate frosting - a gooey decadent sweet treat everyone will remember!

Ingredients

Brownies:

1 cup salted butter, melted
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
4 eggs (at room temperature)
2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp salt

Topping:

3/4 cup heavy cream
1 1/2 Tbsp salted butter
pinch of salt
2 cups semi sweet chocolate chips
3 cups mini marshmallows

Instructions

Line a 13x9-inch pan with foil; spray with cooking spray. Preheat your oven to 350 degrees.
Melt butter in a large glass bowl in the microwave. Whisk in the cocoa powder and sugar. Add the eggs and vanilla and whisk just until smooth.
Stir in the flour and salt.
Spread the brownie batter evenly in the prepared pan. Bake at 350° for about 30 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Don't overbake.
Let brownies cool for at least 20 minutes, then prepare the topping.
In a microwave-safe bowl, combine the cream, butter, salt, and chocolate chips. Melt in the microwave, stirring often until melted and smooth. Fold in the miniature marshmallows.
Spread the topping over the warm brownies with the back of a spoon.
Let the brownies cool for several hours until the chocolate is set. Cut into squares and serve.

Notes

-It does take a while for the chocolate to set up, so you can place the pan of brownies in the refrigerator to speed up the process if you need to.

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Fudgy Mississippi Mud Brownies Recipe