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Mississippi Mud Pie Brownies


Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings 24 brownies
Mississippi Mud Pie Brownies sliced up on a table.
Indulge in the ultimate recipe for homemade Chocolate Chunk Brownies, topped with gooey marshmallows and finished with a rich chocolate frosting.

Ingredients  

Brownies

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

Topping

Instructions

  • Preheat oven to 350°F and line a metal 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
  • Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
    Sugar added to melted butter in a pot.
  • Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
    Melted butter and chocolate in a pot.
  • Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
    Eggs being mixed into a pot of melted butter and sugar.
  • Sift 1 cup all-purpose flour, ¾ cup + 1 tablespoon Dutch-process cocoa powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until the dry streaks are gone.
    Cocoa and flour sifted into a pot with butter and sugar and eggs to make brownie batter.
  • Fold most of the 8 ounces dark or milk chocolate into the batter.
    Chocolate chunks being added to a pot of brownie batter.
  • Pour the brownie batter into the prepared baking pan, sprinkle the remaining chunks on top, and bake for 25 minutes.
    Brownie batter in a 9x13-inch pan topped with chocolate chunks.
  • Pull the brownies out of the oven and evenly sprinkle 6 cups mini marshmallows over the top of the brownies, and put them back in the oven to bake for an additional 3 minutes.
    Mini marshmallows on top of brownies in a 9x13-inch pan.
  • Remove the brownies from the oven and allow to cool for a few minutes while the icing is prepared.
    A batch of brownies with warmed marshmallows on top.
  • Prepare the icing by melting 6 tablespoons salted butter in a saucepan over medium heat.
  • Sift in 2½ cups powdered sugar and 2 tablespoons unsweetened cocoa powder and whisk until combined, then whisk in ¼ cup whole milk and 2 teaspoons vanilla extract.
    Chocolate icing being whisked in a pot.
  • Remove from heat and immediately pour over the top of the mini marshmallows, using a rubber spatula to help cover as evenly as possible. The icing will begin to set quickly.
    Hot chocolate icing being poured over marshmallows in a cake pan.
  • Let the icing set completely before removing the brownies from the pan and slicing into squares for best results. Use a plastic knife for the cleanest cuts. The marshmallows will stick to a metal chef's knife unless it's been sprayed with nonstick spray and wiped down.
    Close up of brownies topped with marshmallows and chocolate icing.

Notes

  • Thicker chocolate bars are preferred for this recipe, so you have big chunks about the size of a penny. However, thinner baking chocolate, like Ghirardelli, can be used, as well as prepackaged chocolate chunks (although these usually tend to have additional ingredients added, which can impact the flavor).
  • Chocolate chips may also be used.
  • It's important to add the marshmallows and bake for a couple of additional minutes to help the marshmallows expand slightly and stick to the brownies.

Nutrition

Calories: 373kcal | Carbohydrates: 54g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 124mg | Potassium: 142mg | Fiber: 2g | Sugar: 43g | Vitamin A: 396IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 2mg
Find it online: www.sugarandsoul.co/mud-pie-brownies-recipe/