Irresistible Mississippi Mud Brownies include an easy homemade brownie recipe topped with warm gooey marshmallows and chocolate frosting.
There are so many things to love about this Mississippi Mud Brownie recipe, which is why it’s a guaranteed crowd pleaser! This recipe was inspired by my Mississippi Mud Cake recipe that has gone viral on facebook–it’s has nearly 30 MILLION views. Obviously you all love the chocolate/marshmallow combo as much as I do, so this brownie version is only appropriate.
How to make Mississippi Mud Brownies:
- Make the brownie batter. Mix cocoa powder and oil. Add softened butter and mix until smooth. Add sugar and mix well. Add eggs, one at a time, mixing after each addition. Add vanilla. Stir in flour and salt, just until combined.
- Bake. Pour batter into greased 9×13 inch pan and bake at 350 degrees F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Add Marshmallows. Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely. Once brownies are cool, make the frosting.
- Make the Frosting. Add melted butter, cocoa powdered, evaporated milk, vanilla, and 2 cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth. Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I usually use about 3 ¼ cups powdered sugar. Spread frosting over the cooled brownies.
Pro Tip for Cutting Frosted Brownies: Use a plastic knife! The frosting and marshmallows will cut smoother and easier, without making a sticky mess, if you use a plastic knife to cut the brownies.
Make Ahead and Freezing Instructions:
To Make Ahead: I almost like these brownies even better the second day. Something about the way the flavors blend together and settle after several hours makes them even more irresistible. I also feel like they’re a little less “rich” on day two, and they are easier to cut. But, it may be hard to wait that long, so feel free to dig in right away. The frosting can be made up to 2 weeks in advance, stored in an airtight container in the fridge.
To Freeze: The brownies can be frozen frosted or unfrosted, covered well, for up to 3 months. Allow to come to room temperature before serving.
Don’t miss my Mississippi Mud Cake recipe, or other Brownie recipes like:
- Raspberry Truffle Brownies
- Reese’s Peanut Butter Brownies
- Caramel Poke Rocky Road Brownies
- Mint Brownies
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
Mississippi Mud Brownies (Marshmallow Brownies)
Ingredients
For the Brownies:
- 1/3 cup unsweetened cocoa powder
- 1/2 cup oil (vegetable or canola oil)
- 1/2 cup butter , softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3 cups mini marshmallows
For the Frosting:
- 1/2 cup butter , melted
- 1/3 cup unsweetened cocoa powder
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 3 – 3 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13” pan with non-stick cooking spray.
- In a large mixing bowl, pour oil over cocoa powder and mix.
- Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing after each addition. Add vanilla and mix.
- Add flour and salt and stir to combine.
- Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
- Once brownies are cool, make the frosting.
For the frosting:
- Add melted butter, cocoa powdered, evaporated milk, vanilla, and 2 cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth.
- Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I usually use about 3 ¼ cups powdered sugar.
- Spread frosting over the cooled brownies and cut into squares. I’ve found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.
Notes
Nutrition
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I originally shared this recipe May 2017. Updated January 2021.
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My brownies came out really light in color. I used the correct amount of cocoa. Had this happened for anyone? Haven’t tasted yet – unsure about using my only marshmallows in case it isn’t good!
Lauren,
I just wanted to say THANK YOU so much for these wonderful easy recipes for our busy lifestyle. Most importantly a HUGE thank you for not having to ‘subscribe’ or jump through hoops to find the recipes, and it is so very easy to watch the videos, save the recipes, and/or print them. Do you know what I mean? Some sites take you in circles before you find the ACTUAL recipe. Ultimately…most times I just close my browser and my laptop and walk away without finding what I was looking for. THANK YOU!!! Happy New Year.
Jo Anne
I’ve made these every Christmas for my work place and it never fails! I always leave with my dish empty. I follow step by step and measuring but it always takes longer than 25-30min til my toothpick comes out clean, but not an issue; still comes out gooey and soft.
Freeze them? Not at our house! Grandkids were waiting at the table as soon as the frosting was on! Good!
Good
Can I use marshmallow cream?
Sure–it just wont give them same texture (will be gooier.)
I’m a chocolate lover.and it meali ‘s in your mouth.
Great recipe. I made these for Fathers Day and I’m sure they will be gone before they hit the table. Thanks for sharing.
I made these for the grandkids and they loved them! They are very rich but absolutely delicious! And, they are very easy to make. Thank you for this recipe.
I have my own from scratch recipe for brownies. Can I use that one or should I use this one specifically?
You can use your own, no problem. Enjoy!
This is a wonderful recipe that you can make without store bought mix.
When I ask my family what I should bake, it’s always these brownies.
I’ve been searching for this recipe for my southern husband. His mother died a few years back and she used to make a Mississippi mud pie. It sounds just like this , it was a brownie base with marshmallow fluff, except he said it had pecans. Would you just stir the pecans into the frosting?
I use marshmallow cream and allows add pecans to the cake and icing.
Mississippi mud pie is totally different than Mississippi brownies.
Do you think the marshmallow cream in the jars would be even better than the marshmallows on top ?
How far in advance can I make these? I am needing to serve 100 on Tuesday morning but won’t have time to make them over the weekend. Could I make them on Friday and serve them on Tuesday?
I would make them two days ahead.
The frosting was DELISH! Can I make the same basic recipe and instead of chocolate make say just vanilla or another flavor? Do I just omit the cocoa powder?
Hi Jackie–omitting the cocoa wont work well. I’d suggest using my blondies recipes (blondies are “vanilla” brownies). Leave out the chocolate chips and use the same toppings as these mud brownies–https://tastesbetterfromscratch.com/triple-chip-blondies/.
I could not get my frosting to thicken up. I used over 4 cups of powdered sugar.
My cake would not set. The edges were hard and the middle was soft. I’m a baker and never have this problem. Not sure what happened.
My whole family loved these. Definitely wait until the marshmallows/brownies are cooled before spreading the frosting. And use all the frosting! Perfect ratio of brownie/marshmallow/frosting. We will make these again!
Can you use condensed milk instead of evaporated milk?
No, but you could use regular milk, cream or half and half.
If I wait to cut and start eating them the day after it’s made so it’s not as rich, does it need to be refrigerated or can it stay out?
Can I use a box brownie mix instead of from scratch?
Yes, sure!
This is the second time I’ve made these. They are delicious. Everyone loves them. Unfortunately I was in such a hurry to make them this time that I put the frosting on while the marshmallows were still warm. Needless to say the toppings got all mixed together. They look a little odd but still delish!
Incredibly easy to make and fantastically delicious!!!
my mom used to make these, since i was a teenager and everyone loved them. we lost track of the recipe so thanks for posting this. her legacy lives on
That’s awesome Shandra Lewis! I’m glad she posted this too. Yum! Thank you for posting!
If you make it the day before using cream instead of evaporated milk for the frosting, do you have to refrigerate? Does it still taste good after refrigeration?
You don’t have to, but you can and if they are covered well they will taste good.
Made these for Christmas & they were very good. I did cheat with a boxed brownie mix, so technically just used your topping recipe. Rich & chocolatey! Yum!
I just made these and they look delicious, but it sank a little in the middle and has a raised crust around the edge. Can you tell me how to fix that?
Thanks,
Nancy
I’m not sure what your altitude is but you may need to add 2 Tb. extra flour.
I make these every weekend for my little Sunday School kids and they are perfect every time!
The icing is to die for!! I’ve used the evaporated milk as well as whipping cream, when I didn’t have the evaporated milk. Both are equally good. I’ve also forgotten to add the vanilla, and the icing was still FAB!! Also works great with your favorite boxed brownie mix! And I’m still rolling my eyes at the lady suggesting they are too sweet. Why make a dessert, much less a decadent brownie and then critique “it’s too sweet!”??? Isn’t that the point? Just use portion control and ENJOY!
My only critique is that these brownies are very sweet. I think they could do without the additional icing on top. But other than that, they’re delicious!
These Mississippi Mud Brownie is worth the effort. The only critique I have to offer is to avoid over-baking. To other bakers out there, keep checking the brownie throughout the process in the oven. Also, I added caramel to the icing/glaze which adds extra flavor. I’m all about trying new ingredients, so I suggest adding a little chocolate with the marshmallows. This is worth the effort!
What could be the reason for a few cracks on top of Mississipi mudcake The recipe cant be more fabouless Super!!!
My brownies came out very cakey and dry. I must have over-baked them but the toothpick didn’t come out clean until after 30 minutes. The frosting is amazing!!!!
Do the brownies need to be refrigerated? Thanks!
They don’t need to be, but you can!
These were fabulous! They are even better the next day!
Fahmazing!!! The frosting is out of this world! I just wanted a sweet treat one night and I saw these and decided that I had to try them. So easy and fast!
I made the Mississippi Mud Brownies and they were AMAZING. I also think they are better on the second day. Thank you so much. ~reese
I made these, I absolutely loved them. I truly think that they are better the second day. Thank you so much!!!
Marshmallows made for an awkward sticky mix. It was like a they separated from the brownie. The frosting and the brownie it was amazing but I just wish now I would’ve left the marshmallows out or used fluff.
Brittney, you probably let the marshmallows bake too long. That’s why they pulled away from the cake. You only let them bake until they start to puff a little bit then take them out of oven. Also you might not let them cool enough before you started to frost them. They have to be cooled throughly before you frost them. She has a photo above of the marshmallows just out of the oven and cooled. You can see from the photo how little the marshmallows rose before she took them out.
Can I bake this in a large cookie sheet?
That would be fine–they will probably cook faster, and will be thinner (obviously) 🙂 Enjoy!
just making this fabolous cake. the browwnie mixture just came ok. also the marshmallows. now the frosting, while brownie cake is cooling down. but l think, the frosting will just come out as well as the brownie cake did.
thank zou so much for the delicious recipe.
renata
Could you do these as cupcakes?
I’ve never tried that, but I don’t see why not! 🙂
I made for souper and it was delicious it a keeper
Can marshmallow creme be substitured for marshmallows? Thank you!
Sure 🙂
I made these tonight and these truly are the best brownies I’ve ever had.
I loved how easy it was to make and how yummy it is. I cut it into squares by diping a butter knife in warm watter before each cut, it made it a lot easier to cut.
This is a great recipe. Right on queue for my style recipe. It turned out perfectly! Coworkers loved it. I will need to add choc chips to the brownie batter next time for a richer chocolate flavor. Or mini choc chips to the top of the marshmallows after it comes out of the oven for a sweeter treat! Great recipe!
I made this recipe tonight and the batter turned out perfectly. I had to add 10 minutes onto the cook time, but I think that was my oven. Delicious!
I absolutely love these brownies! The frosting is out of this world!
I’ve made Mississippi Mud Brownies for years, but have always added coconut and nuts to either/both the brownie and the frosting. I thought it simulated mud – with “rocks” and “grass” etc. 🙂
My Mom made these when I was kid, but added the frosting right away to the hot marshmallows and swirled everything together. They were always a special treat with the marshmallow frosting!!
I was really hopeful about this recipe. Mostly because I love brownies. The brownie layer and frosting were spot on. However, I thought the marshmallow later would be creamier but they were very stringing and chewy. It was very difficult to eat and my kids didn’t like it. I wonder if I cooked the marshmallows too long? Or is that how they are supposed to be? Would a jar of marshmallow fluff work?
Hi Laura,
That’s how they are supposed to be. Next time you could definitely use a jar of marshmallow fluff if you wan’t them to be creamier!
all I have is the large marshmallows can I use these
Sure, I would just cut them into smaller pieces.
I made these and they were amazing, but I ended up having to removing most of the ganache and marshmallows; too sweet for my family’s taste. What I took off ended up being good to melt down and modify a bit for brownies my mom made that weren’t sweet enough, and planning to use the other half for homemade ice cream, adding pecans of course. Really wonderful overall though, even if it was a bit overbearing all together ❤️❤️
Excellent & easy. Making it now for the second time. Really a great recipe, that even a bachelor can do.
Thanks so much for sharing! I’m glad you liked it and found it easy to make 🙂
Have you tried making these with coffee? If so, I’d love to know how to make that version. Definitely going to try this recipe out!
I haven’t tried it, but you could try removing 1 -2 tablespoons of cocoa powder and adding espresso powder instead? Sounds yummy!
I just can’t wait to make these. Thanks for the recipes.
These are very good.! ?♥️
Thanks Mary–happy you liked them 🙂
If I make this a day in advance would you recommend putting it in the fridge?
Thanks 🙂 I’m excited to try them!
Hi Haley, you don’t “have” to put it in the fridge, but I would if it were me 🙂
Can I freeze these? I made these a couple weeks ago and they were delish!!!
I think they would freeze well! Enjoy!
Hi Lauren,
I would like to make this in a 8×8 pan , would I just half the recipe ? and change the bake time ?
Thank you !
They look delicious, can’t wait to make them.
Hi Holly, yes you can just half the recipe and check it around 18 minutes or so, until a toothpick inserted into the brownies comes out clean. Enjoy!
no baking powder or baking soda??
Nope! Not in this brownie recipe, they are not needed 🙂
Whenever we have a family gathering I get at least 10 texts from people wanting to know if I’m bringing these brownies. They are a family favorite and absolutely amazing.
Thanks so much for sharing Chelsie! That is great to hear!
Do I sift the powdered sugar
No need to sift the powdered sugar. Enjoy!
I used two boxes of brownie mix for the bottom. Tastes the same. Added chopped pecans in icing too. My favorite cake.
Do you use salted, or unsalted butter?
Hi Tara,
You can use either. Baking recipes usually mean unsalted butter (especially if you see salt added, like in this recipe). If you have salted butter you can just cut down on the salt in the recipe 🙂
What is the difference between the cocoa in the brownie recipe and the unsweetened cocoa in the frosting recipe?
They are the same 🙂 Sorry–I just edited them to be consistent.
These were absolutely delicious! My husband, who is not crazy about chocolate brownies of any type, remarked about these being the best he’s ever had!
Thank you. Will be making these often.
Can you use regular milk if you don’t have any evaporated milk or will it make a difference to the taste thank you
Absolutely, it will still taste great! If you can, I would suggest a higher fat milk—-2% or whole milk.
Do you use all-purpose flour or self-rising flour.
All purpose flour!
These are by far one of the most amazing brownies I have ever had. Love them!
My brownies did not cook all the way through, so the entire inside was mush! 🙁 But the parts that were done, were AMAZING!!!
Did you uze a 9×13 cake pan ? And you use plain baking flour.
I had the same problem. The time does not cook them long enough
Hmm. Where you using a metal or glass baking pan? You elevation and humidity could have also played a role. Next time try placing a piece of tinfoil over the brownies and cook them longer, until a toothpick inserted into the center comes out clean.
Had the family over for dinner on Mother’s Day. I made this cake and pecan pie for dessert. The cake was so amazing that the pie was not even touched! Everyone loved the cake!
I did not have enought cocoa powder so I used special dark for the cake, and the regular for the frosting. Even those who don’t care for dark chocolate loved it. This is a definite keeper. And I will continue to make the same way.
Thanks for sharing this recipe.
one advice i would really recommend is to skip her homemade brownie mix and just bake a box brownie. After that then melt marshmallows and make frosting. it will make the recipe a little better. No shade at the lady who has made up this recipe because the idea and frosting is really good, but the box brownie is better for this recipe. Another note is that i only added 2 cups of powdered sugar and it was really sweet so if u have a sweet tooth then the 3 1/4 cup might work, but the 2 cups for me is best. Overall your idea is great.?
I think the recipe is so good, are u saying to use a box because its easier for you cause this recipe is amazing