Mud Pie Brownies

These Mud Pie Brownies are super easy to make thanks to a little cheat, but pack in the rich chocolate flavor with toasted marshmallow fluff!

 

I’m in Chicago for the weekend at a conference where I’m supposed to learn all kinds of good stuff, but really I’m here for the food and friends. It’s been a long few weeks and I’ve definitely been in serious need of a few girls nights loaded with laughs! Speaking of laughs, are you guys excited about the new Peanuts movie hitting theaters today?

These brownies are a little bit of a cheat, sometimes you just gotta simplify things, am I right? I used a store-bought brownie mix then topped it with chocolate syrup, marshmallow fluff, and chocolate chips; then I broiled it for a couple of minutes to get it all toasty and melty!

Mississippi Mud Pie Brownie Ingredients

The foundation of these decadent brownies is my Recipe For Chocolate Fudge Brownies, which is made with pantry staples such as granulated sugar, canola oil, vanilla extract, all-purpose flour, Dutch-process cocoa powder, salt, and of course, a chopped-up dark or milk chocolate bar.

Completing the brownie batter is unsalted butter and large eggs. When it comes to butter, I reach for a European-style butter such as Kerrygold or Finlandia. Since European-style butter has a higher fat content, it produces a richer flavor in these brownies, making them absolutely mouthwatering!

To give these brownies their signature mud pie flavor, they’re covered in mini marshmallows and a 5-ingredient homemade chocolate icing. To make the icing, you’ll need salted butter, powdered sugar, unsweetened cocoa powder, whole milk, and vanilla extract.

How To Make Mississippi Mud Pie Brownies

1. Preheat the oven and line a cake pan with parchment paper and then lightly spray it with nonstick cooking spray.
2. Melt unsalted butter over low heat and then stir in granulated sugar until the mixture becomes smooth. Remove the pot from the stove and allow it to cool, stirring often to release heat.
3. Beat canola oil and vanilla extract into the butter and sugar mixture until fully combined with no separation between the ingredients.
4. Add the large eggs in one at a time, beating each one with a spatula or fork after each addition.
5. Sift all-purpose flour, Dutch-process cocoa powder, and salt into the butter and sugar mixture. Mixing until the dry streaks are gone.
6. Fold a portion of the dark or milk chocolate into the brownie batter.
7. Pour the brownie batter into the prepared baking pan and then sprinkle the remaining chocolate chunks on top.
8. Bake the brownies in the preheated oven until done. Then remove them from the oven and evenly sprinkle mini marshmallows over the top of the brownies. Afterward, transfer the marshmallow covered brownies back into the oven to bake.
9. Remove the brownies from the oven and then allow them to cool while preparing the icing.
10. Prepare the icing by melting salted butter over medium heat.
11. Sift powdered sugar and unsweetened cocoa powder into the melted butter. Whisk until combined and then pour in the whole milk and vanilla extract.
12. Remove the icing from the heat and immediately pour it over the top of the mini marshmallows. Spreading it as evenly as possible before the icing sets.
13. Allow the iced brownies to set completely before removing the batch from the pan to slice into squares.

Rebecca’s Tips

• Be sure to prepare the pan well so the brownies can be easily removed with as minimal a mess as possible. Layering the pan with parchment paper may require two sheets, one going in each direction, allowing some to hang over the edges so you can grip it to remove them once they’re cooled.
  
• It’s important not to overcook the butter and sugar mixture on the stove. Therefore, be sure to remove the mixture from the stovetop once the butter and sugar have started emulsifying, with no butter separated from the sugar.
  
• If you prefer, you can use chocolate chips in place of chocolate chunks from the chopped chocolate bars.
  
• For a rocky road version, you can mix almonds, walnuts, or pecans into the brownie batter.
  
• The easiest and cleanest way to slice these brownies into squares is to use a plastic knife. I found that the marshmallows stuck to a metal chef’s knife unless it was sprayed with nonstick spray and wiped clean between each slice.

Storage Instructions For Mississippi Mud Pie Brownies

If you aren’t planning to eat these brownies the same day, I’d recommend leaving them in the pan and covering it tightly with plastic wrap or aluminum foil. Not slicing into the Mud Pie Brownies until you’re ready to serve them will preserve their freshness and protect their texture.

Once sliced, transfer the squares into an airtight container. If you need to layer the brownies in the storage container, then I’d recommend separating the layers with parchment paper to prevent them from sticking together.

Store the Mud Pie Brownies in an airtight container at room temperature to enjoy for up to 3 days.

How To Serve Mississippi Mud Pie Brownies

These Mud Pie Brownies are a delicious dessert as is, but for an extra gooey treat, you can pop slices in the microwave before enjoying them! Want to take things a step further?

Top your warm mud pie brownie with a scoop of vanilla ice cream or a dollop of whipped cream!

More Brownie Recipes

• Homemade Brownie Bites – The perfect bite-sized treat, great for parties!
• Brownie Cookies – Made from an adapted boxed brownie mix for an easy treat!
• Walnut Fudge Brownies – Fudgy brownies loaded with crunchy toasted walnuts!
• Coffee Brownies – An ultra-rich, chocolaty coffee dessert that coffee lovers will devour!
• Twix Caramel Brownies – Baked with Twix candy bars and drizzled with caramel!