Name: Mississippi Mud Brownies That Melt in Your Mouth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsweetened cocoa powder (Adds deep chocolate flavor); 1/2 cup oil (Keeps brownies moist); 1/2 cup butter, softened (Use unsalted for better control); 1 cup granulated sugar (Sweetens mix and helps create a crust); 4 large eggs (Bind ingredients and add richness); 1 teaspoon vanilla extract (Enhances chocolate flavor); 1 cup all-purpose flour (Provides structure, don’t over-mix); 1/2 teaspoon salt (Balances sweetness); 2 cups mini marshmallows (Creates a gooey layer); 1/2 cup melted butter (Base for creamy frosting); 1/4 cup unsweetened cocoa powder (Adds chocolate richness); 1/4 cup evaporated milk (Gives smooth consistency); 1 teaspoon vanilla extract (Infuses frosting with flavor); 3 cups powdered sugar (Thickens frosting, add gradually)

Ingredients

1 cup unsweetened cocoa powder

1/2 cup oil

1/2 cup butter (softened)

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon salt

2 cups mini marshmallows

1/2 cup melted butter

1/4 cup unsweetened cocoa powder

1/4 cup evaporated milk

1 teaspoon vanilla extract

3 cups powdered sugar

Instructions

Step 1: Preheat your oven to 350°F and grease a 9×13” pan with non-stick cooking spray.

Step 2: In a large mixing bowl, whisk together the oil and 1 cup cocoa powder until smooth.

Step 3: Add the softened butter and blend until creamy, then mix in the granulated sugar.

Step 4: Add eggs one at a time, mixing after each addition, then stir in the vanilla extract.

Step 5: Gently mix in the flour and salt, taking care not to overmix.

Step 6: Pour the batter into the prepared pan and bake for 25-30 minutes.

Step 7: Sprinkle mini marshmallows evenly on top and return to the oven for an additional 2-3 minutes until they melt slightly.

Step 8: Let the brownies cool completely in the pan.

Step 9: In a bowl, mix melted butter, 1/4 cup cocoa powder, evaporated milk, and 2 cups powdered sugar until smooth.

Step 10: Gradually add the remaining powdered sugar until you reach your desired frosting consistency.

Step 11: Spread the frosting evenly over the cooled brownies, cut into squares, and serve.

Tips & Variations

Use unsalted butter to control the saltiness better in the brownies and frosting.

For a nutty crunch, add 1/2 cup chopped walnuts or pecans to the batter before baking.

To make these gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

Serve slightly warmed to enjoy the gooey marshmallows at their best.

FAQs

Can I use regular milk instead of evaporated milk in the frosting?

Yes, regular milk can be used, but evaporated milk provides a creamier, richer texture to the frosting. If using regular milk, reduce the quantity slightly to avoid a runny consistency.

How do I prevent the brownies from drying out?

Using oil and butter as the recipe suggests keeps the brownies moist. Avoid overbaking by checking them at 25 minutes and removing them as soon as a toothpick comes out with moist crumbs. Letting them cool completely before frosting also helps lock in moisture.