Ultimate Mississippi Mud Cake Brownies (Print version)
Fudgy Mississippi mud cake brownies topped with melty marshmallows, pecans, and warm chocolate icing.
# Ingredients:
For the brownies
01 -
1 cup (226 g) unsalted butter, melted and slightly cooled
02 -
2 cups (400 g) granulated sugar
03 -
4 large eggs, room temperature
04 -
2 teaspoons vanilla extract
05 -
1 1/2 cups (190 g) all-purpose flour
06 -
3/4 cup (64 g) unsweetened cocoa powder
07 -
1/2 teaspoon baking powder
08 -
1/2 teaspoon fine salt
For the topping
09 -
4 cups (200 g) mini marshmallows
10 -
1 cup (110 g) chopped pecans, lightly toasted
For the chocolate icing
11 -
1/2 cup (113 g) unsalted butter
12 -
1/4 cup (21 g) unsweetened cocoa powder
13 -
1/3 cup (80 ml) whole milk, plus more as needed
14 -
3 cups (360 g) powdered sugar, sifted if lumpy
15 -
1 teaspoon vanilla extract
16 -
1/4 teaspoon fine salt
# Instructions:
01 -
Heat the oven to 350°F. Line a 9x13-inch metal baking pan with parchment, leaving overhang on two sides, and lightly grease the parchment.
02 -
Whisk melted butter and sugar in a large bowl until glossy. Whisk in the eggs one at a time, then add vanilla. Stir in flour, cocoa powder, baking powder, and salt just until no dry streaks remain.
03 -
Spread the batter evenly in the pan. Bake for 25-28 minutes, until the center is set and a toothpick comes out with moist crumbs.
04 -
Scatter mini marshmallows evenly over the hot brownie layer. Return the pan to the oven for 3-4 minutes, until the marshmallows puff but do not brown.
05 -
While the marshmallows soften, melt butter in a saucepan over medium-low heat. Whisk in cocoa powder, milk, powdered sugar, vanilla, and salt until smooth and pourable. Add a splash more milk if too thick.
06 -
Pour the warm icing over the puffed marshmallows and gently spread it to the edges. Sprinkle with toasted pecans. Cool completely, at least 2 hours, before lifting from the pan and slicing.
# Good to know:
01 -
Makes 24 rich brownie squares.
02 -
Cool completely before slicing for clean layers.
03 -
Store covered at room temperature for 2 days or refrigerate up to 5 days.