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Mississippi Mud Brownies

Mississippi Mud Brownies

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
prissycat

prissycat

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.

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 65.3g
  • 21%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HOLLYJOLLY
41

HOLLYJOLLY

4/27/2008

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 suppose it has morphed like tons of other recipes...but adding the marshmallows to the batter makes it a lot more gooey (although it is called "mud" pie). For this recipe, in my opinion, it works better if you put the marshmallows on top after it's baked and cook it for 2 more minutes until the marshmallows melt. Then let it cool and frost with chocolate frosting and sprinkle with nuts when the frosting is soft.

Valerie's Kitchen
37

Valerie's Kitchen

6/11/2007

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 mixing the marshmallows into the batter I just scattered about 1 cup of them on top and then baked as directed. Don't add 4 cups of confectioners' sugar to the frosting! I used a generous 2 cups and it was plenty sweet. These were a huge hit in my house.

KRANEY
33

KRANEY

1/26/2005

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), so that they have their own layer. Very pretty when cut and served! Thanks for the recipe!

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