Mississippi Mud Brownies

Mississippi Mud Brownies

prissycat 1

"My mother jokes that if she had a nickel for every pan of these she's made, she'd be wealthy! They are so rich, so sweet, and so good! Cut in small squares."


45 m servings 418 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 65.3g
  • 21%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in cocoa until smooth. Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in pecans and marshmallows. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan.
  4. To make the frosting: In a medium saucepan, melt together 1/2 cup of butter and 1/3 cup of cocoa. Mix in confectioners' sugar and 1 teaspoon vanilla until smooth. Gradually beat in the milk, a tablespoon at a time until icing is a nice spreading consistency.
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  1. 66 Ratings


I have this exact recipe that I got from the lady I used to babysit for when I was 13 (I'm 40 now...yikes). It's only different in the way that the marshmallows are not added to the batter. I ...

If you need a chocolate fix, this is it! There is more sugar than needed in this recipe. I cut it down to 1-1/2 cups for the brownie (the flour/sugar ratio should be the same). Instead of mix...

Wow!! Very rich, and very good! My family has had this recipe for years. The only difference is that we cover the brownies with the marshmallows after they've baked (as one reviewer suggested...