Description
Indulge in these decadent Mississippi Mud Brownies that melt in your mouth, featuring a rich chocolate base topped with gooey mini marshmallows and a creamy chocolate frosting. Perfectly moist and fudgy, these brownies combine deep cocoa flavors with a luscious frosting for an irresistible treat.
Ingredients
Scale
Brownie Batter
- 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)
Topping
- 2 cups mini marshmallows (Creates a gooey layer)
Frosting
- 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)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with non-stick cooking spray to prevent sticking.
- Mix Cocoa and Oil: In a large mixing bowl, whisk together the oil and 1 cup unsweetened cocoa powder until smooth and well combined, forming a chocolate base.
- Add Butter and Sugar: Blend in the softened butter until creamy, then stir in the granulated sugar to create a smooth, rich mixture.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract to enhance the chocolate flavor.
- Add Dry Ingredients: Gently fold in the all-purpose flour and salt, taking care not to overmix to maintain a tender texture.
- Bake the Brownie Base: Pour the batter into the prepared pan, spreading it evenly, then bake in the preheated oven for 25 to 30 minutes.
- Add Marshmallows: Remove the brownies from the oven, evenly sprinkle the mini marshmallows on top, and return to the oven for an additional 2 to 3 minutes, just until the marshmallows begin to melt.
- Cool the Brownies: Allow the brownies to cool completely in the pan to set the structure before frosting.
- Prepare the Frosting: In a separate bowl, combine melted butter, 1/4 cup cocoa powder, evaporated milk, and 2 cups powdered sugar, mixing until smooth.
- Adjust Frosting Consistency: Gradually add the remaining powdered sugar while mixing until you achieve your desired thick, spreadable consistency for the frosting.
- Frost and Serve: Spread the chocolate frosting evenly over the cooled brownies, then cut into squares and serve.
Notes
- Do not overmix the batter to keep the brownies tender and moist.
- Use unsalted butter to better control the salt level in the recipe.
- Make sure brownies are completely cool before frosting to prevent melting the frosting.
- Adjust frosting thickness with powdered sugar for easier spreading or thicker coverage.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Mississippi Mud Brownies, chocolate brownies, fudgy brownies, marshmallow brownies, chocolate frosting
