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Mississippi Mud Pie Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 26 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 24 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these decadent Mississippi Mud Pie Brownies featuring a rich chocolate batter studded with chunks of dark or milk chocolate, topped with a toasted layer of mini marshmallows and a luscious cocoa icing. Perfectly fudgy with a gooey marshmallow topping, these brownies offer a delightful combination of textures and flavors that satisfy any chocolate lover’s craving.

Ingredients

Scale

Brownie Batter

  • 1 cup unsalted butter (227g, Kerrygold preferred)
  • 2½ cups granulated sugar (500g, Domino recommended)
  • 2 tablespoons canola oil
  • 1 tablespoon vanilla extract
  • 5 large eggs (Vital Farms recommended)
  • 1 cup all-purpose flour (130g, King Arthur suggested)
  • ¾ cup + 1 tablespoon Dutch-process cocoa powder (80g, Ghirardelli preferred)
  • ¾ teaspoon salt
  • 8 ounces dark or milk chocolate, chopped (half a Trader Joe’s Pound of Chocolate bar)

Marshmallow Topping

  • 6 cups mini marshmallows (270g)

Cocoa Icing

  • 6 tablespoons salted butter (84g)
  • 2½ cups powdered sugar (288g)
  • 2 tablespoons unsweetened cocoa powder
  • ¼ cup whole milk
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch metal cake pan with parchment paper, ensuring some parchment hangs over the edges for easy removal. Use two sheets if necessary, positioning one along the length and one across the shorter width. Lightly spray the parchment with cooking spray.
  2. Melt Butter and Mix Sugar: In a heavy-bottomed saucepan over low heat, melt 1 cup unsalted butter. Stir in 2½ cups granulated sugar until smooth and emulsified, with no visible separation. Remove from heat and cool for 5 minutes, stirring frequently to release heat.
  3. Add Oil and Vanilla: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract using a rubber spatula until fully combined and no separation is visible.
  4. Incorporate Eggs: Beat in 5 large eggs, one at a time, mixing well after each to ensure full incorporation.
  5. Add Dry Ingredients: Sift together 1 cup all-purpose flour, ¾ cup plus 1 tablespoon Dutch-process cocoa powder, and ¾ teaspoon salt. Gently fold these into the butter-sugar mixture with a rubber spatula just until no dry streaks remain.
  6. Fold in Chocolate Chunks: Fold most of the 8 ounces chopped dark or milk chocolate into the batter, reserving some for topping.
  7. Bake Brownies: Pour the batter into the prepared pan and sprinkle the remaining chocolate chunks evenly over the top. Bake in the preheated oven for 25 minutes.
  8. Add Marshmallows: Remove the brownies from the oven and evenly sprinkle 6 cups mini marshmallows over the surface. Return to the oven and bake for an additional 3 minutes to toast the marshmallows.
  9. Cool Before Icing: Take the brownies out of the oven and allow to cool for a few minutes while preparing the icing.
  10. Prepare Cocoa Icing: In a saucepan over medium heat, melt 6 tablespoons salted butter. Sift in 2½ cups powdered sugar and 2 tablespoons unsweetened cocoa powder and whisk until smooth.
  11. Add Milk and Vanilla: Whisk in ¼ cup whole milk and 2 teaspoons vanilla extract until fully combined. Remove from heat immediately.
  12. Ice the Brownies: Pour the warm cocoa icing evenly over the toasted marshmallows, using a rubber spatula to cover as much surface as possible. The icing will set quickly.
  13. Set and Serve: Allow the icing to set completely before using the parchment paper to lift the brownies from the pan. For clean slices, use a plastic knife as marshmallows can stick to metal blades unless treated with nonstick spray.

Notes

  • Using parchment paper with overhang makes it easier to lift the entire brownie slab from the pan.
  • Ensure the butter and sugar mixture is well emulsified to avoid a greasy brownie batter.
  • Beat eggs in one at a time to prevent curdling and achieve smooth batter.
  • Reserve some chocolate chunks for topping to add texture contrast.
  • Use a plastic knife for cutting to avoid marshmallows sticking and tearing the brownies.
  • Allow icing to set fully to get that perfect fudgy top layer.
  • If Dutch-process cocoa powder is unavailable, natural cocoa can be substituted but expect slight flavor differences.

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Find it online: https://viralrecipefinds.com/mississippi-mud-pie-brownies-recipe/