Mississippi Mud Brownies are a beautiful combination of chocolate and marshmallow, sweetness and decadence in every bite. These are treats that have everyone begging for seconds!
These brownies are a fun spin on the classic Mississippi Mud Cake. This time we’re using brownies as the base for a slightly denser bite with extreme chocolate flavor, perfect for chocoholics in your life!
Some recipes for the cake version are more difficult than others but you’ll be happy to hear this one is quite simple. If you want to make it even easier, use a box mix for the brownies!
One thing that is challenging in traditional mud cake recipes is spreading the whipped marshmallow over the cake. Boy does that make a mess. I’ve gotten rid of that by using a thick layer of mini marshmallows that soften on the hot brownies and in the oven. So much easier and much neater!
Mini marshmallows scattered over the top of the hot brownies fresh from the oven
While milk chocolate is an option for the ganache topping, you can use semisweet chips if you want more intense chocolate flavor. Both are delicious and the choice is entirely up to you!
An offset spatula is a safer way to spread the ganache without hitting the sides of the hot baking pan. It keeps your knuckles above the surface and minimizes chances of messing up the coating.
The recipe is written to make the batter by hand with a whisk, but you can certainly use your hand or stand mixer. Just be sure not to overbeat it.
Unsweetened chocolate is an important ingredient in these brownies
If you want to streamline this recipe and make it even simpler, use a boxed brownie mix instead of making them from scratch! Be sure it makes a 9×13-inch (23×33 cm) pan of brownies. Just mix as directed, mix in the nuts and chocolate chips if desired, and pour into the prepared baking pan. Then top with the mini marshmallows and follow the rest of the recipe.
The ganache almost covered the entire top of marshmallows but there is a border of plain white marshmallows. It makes a beautiful presentation, but if you want to make a little more ganache to fully cover the top, I would suggest you increase it to 1 cup (237 ml) heavy cream and 14 oz (397g) chocolate chips. Note that mini chips will melt more quickly and easily than regular chocolate chips. Be sure the cream is hot enough before you pour it over the chocolate.
I hope you give these Mississippi Mud Brownies a try and enjoy every luscious bite! They are a true indulgence that you will love.
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Mississippi Mud Brownies:
- Brownies: Unsweetened chocolate, butter, semisweet chocolate,
- Flour, baking powder, salt, eggs, sugar, vanilla, pecans, mini marshmallows
- Ganache: Heavy cream, milk or semisweet chocolate chips
PRO Tip:
If you forgot to leave your eggs out to warm up, you can place them (in their shells) in a bowl of very hot tap water and leave for about 8 minutes to warm. Pat dry and they are ready to be used in the recipe.
How to make Mississippi Mud Brownies:
- Melt the unsweetened chocolate, butter and 3/4 cup (128g) semisweet chocolate chips together in a saucepan. When melted and smooth, set aside to cool.
- Whisk the eggs with the sugar and vanilla until well blended. Stir in the melted chocolate mixture until smooth. Sift the flour, baking powder, and salt into the batter, stirring well. Fold in the pecans if you are using them.
- Pour into a buttered and parchment-lined 9×13-inch (23x33cm) baking pan. Bake at 350°F (177°C) for 35 minutes or until a toothpick inserted in the corner of the pan comes out with a few moist crumbs – the center will not be baked yet.
- Remove from the oven and sprinkle the top with the mini marshmallows until the entire surface is covered. Return to the oven and continue baking another 3 to 5 minutes until the marshmallows are puffed and beginning to melt together.
- While the brownies are baking, make the ganache by bringing the cream to a simmer and pouring the hot cream over the chocolate in a heatproof bowl. Stir, starting in the center and working out to the edges until the entire bowl is smooth and creamy.
- When the brownies are out of the oven, pour the ganache over the top of the marshmallows, smoothing it as evenly as possible with an offset spatula. Sprinkle the top with chopped pecans if desired. Set aside to cool to room temperature then chill for 30 minutes to make slicing easier.
- Use the parchment sling to lift the brownies out of the pan and place on a cutting board. Use a long, sharp knife to cut them into squares and serve.
PRO Tip:
You really do need unsweetened chocolate for this recipe, you can’t substitute bittersweet chocolate and adjust the sugar without changing the delicate balance of the brownies.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Parchment paper sheets
- Stand mixer or hand mixer
- Small saucepan
- Offset spatula
- Long, sharp knife
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Mississippi Mud Brownies (Gluten Free)
Mississippi Mud Brownies are the beautiful combination of chocolate and marshmallow, sweetness and decadence in every bite. These are treats that have everyone begging for seconds!
Ingredients
Brownie Base
- 4 oz (113g) unsweetened chocolate, chopped
- 2/3 cup (151g) unsalted butter, cut into slices
- 3/4 cup (128g) semisweet chocolate chips
- 1-1/3 cups (160g*) gluten-free all-purpose flour* or regular all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 4 large eggs (200g), at room temperature**
- 2 cups (396g) granulated sugar
- 2 tsp vanilla extract
- 1/2 cup (85g) semisweet chocolate chips (for folding in), optional
- 1 cup (114g) chopped pecans, optional
Marshmallow Layer
- 10 oz (283g) bag miniature marshmallows
Ganache Topping***
- 3/4 cup (177 ml) heavy cream
- 12 oz (340g) chocolate chips (milk or semisweet)
- Extra chopped pecans, for garnish (optional)
Instructions
- Preheat the oven to 350°F (177°C). Butter a 9×13-inch pan (23x33cm) and line with parchment, leaving two ends hanging over the sides to create a sling.
- Prepare the Brownies: In a medium saucepan, melt the unsweetened chocolate, butter and 3/4 cup (128g) semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
- In a large bowl, using your stand mixer, hand mixer, or whisking by hand, mix the eggs thoroughly. Add the sugar and vanilla, and whisk until well blended. With the mixer running on low or whisking constantly, stir the melted chocolate mixture into the egg mixture, mixing well. Sift the flour, baking powder and salt into the mixture and stir well. Fold in the extra chocolate chips and nuts if using.
- Pour the batter into the prepared pan, being sure it is spread into all the corners. Bake for about 31 minutes or until a toothpick inserted about 1-inch in from the corner of the pan comes out with moist crumbs. The center will not be completely done yet. Do not turn off the oven!
- Remove the brownies from the oven and immediately sprinkle the marshmallows over the top, covering the surface completely. Be careful not to touch the hot pan. There should be no brownie visible and you’ll have some double-covered areas. Return the pan to the oven for 4 more minutes or until the marshmallows are puffed, softened, and just beginning to melt a little. Do not brown them.
- Make the Ganache:*** While the brownies are baking, bring the cream to a simmer over medium heat in a 1-quart saucepan. Place the chocolate chips in a heatproof bowl. When hot, pour the cream over the chocolate chips and let sit for a few minutes. Then, starting in the center and working out to the edges, whisk the cream and chocolate together until fully melted and incorporated, smooth, and creamy with no streaks.
- When the marshmallow layer is finished and the brownies are out of the oven, pour the ganache over the top, smoothing it evenly with an offset spatula. Sprinkle with the chopped pecans if desired. Set aside to cool to room temperature.
- Use the parchment sling to lift the brownies out of the pan and place them on a cutting board. Use a long knife to cut them into squares and serve.
- The brownies can be stored, covered, at room temperature or in the refrigerator for up to one week.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
** If you forgot to leave your eggs out to warm up, you can place them (in their shells) in a bowl of very hot tap water and leave for about 8 minutes to warm up. Pat dry and they are ready to be used in the recipe.
*** If you want the ganache to fully cover the entire top, I would suggest you increase the heavy cream to 1 cup (237 ml) and 14 oz (397g) chocolate chips. Note that mini chips will melt more quickly and easily than regular chocolate chips. Be sure the cream is hot enough before you pour it over the chocolate. If the ganache is too thick, you can add a touch more cream.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Brown Eyed Baker
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 229Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 33mgSodium: 139mgCarbohydrates: 29gFiber: 2gSugar: 4gProtein: 5g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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