September 13, 2010

Monday Sweets: Mississippi Mud Brownies

They're rich. They're gooey. They're chocolatey. They're almost as messy as that kind of mud your that your feet instantly sink into. Can you really ask for more than brownies topped with marshmallows and chocolate frosting? 

Usually I think of brownies as more of a simple grab-one-after-lunch kind of dessert, but these can be served on dessert plates like cake (and then eaten with hands for subsequent meals), especially if they're still warm. Mississippi Mud Cookies are tasty too, but these are thicker and richer and therefore better in my book.

Mississippi Mud Brownies
Adapted from Southern Living

1 package brownie mix (plus the eggs & oil it calls for)
1  (10.5-oz.) bag miniature marshmallows
Chocolate Frosting (see below)

Prepare brownies according to package instructions and bake in a 13x9-inch pan. Remove from oven 5 minutes before the brownies are finished cooking, pull out the pan and sprinkle the dough with marshmallows. Return to oven and bake for remaining time.

Drizzle warm brownies with frosting.
Chocolate Frosting

1/2  cup  butter
1/3  cup  unsweetened cocoa
1/3  cup  milk
1  (16-oz.) package powdered sugar
1  teaspoon  vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth.


  1. yum. That looks soooo good! It's almost like rocky road brownies but without nuts.

  2. It was very tasty, thank you for sharing! I would suggest 1/2 the marshmallows and 1/2 the frosting. Very good flavor combination, but the amount of the toppings was far too much for me. Hope that helps.


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