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Mississippi Mud Pie Brownies

These brownies combine rich chocolate with gooey marshmallows, creating a crowd-pleasing dessert perfect for family gatherings and busy days.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 1 cup unsalted butter Adds moisture and richness to the brownies.
  • 2 cups granulated sugar Sweetens the brownies and helps create a chewy texture.
  • 1/2 cup canola oil Contributes to a soft, tender crumb.
  • 2 teaspoons vanilla extract Enhances the overall flavor.
  • 4 large eggs Binds ingredients together and adds structure.
  • 1 cup all-purpose flour Provides structure to the brownies.
  • 2/3 cup Dutch-process cocoa powder Offers a deep chocolate flavor.
  • 1/2 teaspoon salt Balances sweetness and enhances chocolate flavor.
  • 1 cup dark or milk chocolate Melts into the batter for extra richness.
  • 2 cups mini marshmallows Provide a gooey top layer.
Icing Ingredients
  • 1/2 cup salted butter Adds depth of flavor to the icing.
  • 3 cups powdered sugar Sweetens the icing.
  • 1/2 cup unsweetened cocoa powder Adds extra chocolate flavor to the icing.
  • 1/4 cup whole milk Helps achieve the right consistency.
  • 1 teaspoon vanilla extract Enhances the flavor of the icing.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and prepare a metal 9x13-inch cake pan with parchment paper, lightly spraying it with cooking spray.
  2. In a saucepan over low heat, melt the unsalted butter. Stir in the granulated sugar until smooth, and let it cool for 5 minutes.
  3. Mix in the canola oil and vanilla extract into the butter and sugar mixture until fully combined.
Cooking
  1. Beat in each egg one at a time, mixing thoroughly after each addition.
  2. In a separate bowl, sift together the all-purpose flour, Dutch-process cocoa powder, and salt. Gently fold this dry mixture into the wet ingredients until just combined.
  3. Fold in most of the dark or milk chocolate, pour the batter into the prepared pan, and sprinkle the remaining chocolate on top. Bake for 25 minutes.
  4. Sprinkle the mini marshmallows over the brownies and return them to the oven for an additional 3 minutes.
Icing and Serving
  1. Melt the salted butter in a saucepan over medium heat. Sift in the powdered sugar and unsweetened cocoa powder, whisking until well combined. Add the whole milk and vanilla extract.
  2. Remove the brownies from the oven and pour the icing over the melted mini marshmallows. Allow them to set completely before slicing into squares.

Notes

Use high-quality chocolate for a richer flavor. Don't overbake the brownies for a fudgier texture. Let the brownies cool completely for cleanly cut edges.