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Gooey, and irresistible Mississippi Mud Brownies are loaded with marshmallows, coconut, pecans and fudge frosting. Stop what you are doing and go make these now!
But I have to admit that if I was to choose an all-time favorite chocolate dessert, these Mississippi Mud Brownies are the ultimate for me.
They are loaded with pecans and coconut in the most perfect, decadent chocolate brownie and then topped with mini marshmallows, more chopped pecans, and a soft, gooey fudge frosting. They are so rich and wonderful and they will make you famous with all of your friends and co-workers if you make them for them.
And for good reason – they are absolutely over the top wonderful in all the right ways.
The batter itself is fudgy and rich thanks to the four eggs that go into it.
Getting brownie batter just right is really a matter of having a good ratio of eggs to butter to flour.
Too much flour and they turn out cakey.
Too few eggs and they just aren’t rich and fudgy enough.
But what really makes this brownie batter special, in my opinion, is adding just enough coconut for a chewier brownie than you might be used to.
The texture is just so surprisingly perfect without it being all “coconutty” for people who aren’t into that.
And the chopped pecans in the batter give the extra bit of richness and crunch that I just can’t resist in baked goods.
I don’t think it’s fair to call these “Mississippi Mud Brownies” without the pecans – then they would just be more of a marshmallow brownie. Wonderful, no doubt, but not a dessert of the Mississippi Mud variety.
And since pecans are southern and Mississippi is in the South, it only makes sense, doesn’t it?
These are guaranteed to vanish at any bake sale, potluck, or dessert table at a party or gathering. Which is probably when you will want to make them because they are impossible to resist when they are sitting on your kitchen counter. I mean, just look at the swirls or frosting and marshmallow on this pan full of yumminess!
Ingredients to make Mississippi Mud brownies
- Butter: I use salted butter in almost all of my baking. You could use oil instead, But I find that it doesn’t give the richness of butter.
- Granulated Sugar: Without sugar, the unsweetened cocoa powder would make these brownies pretty bitter!
- Eggs: Eggs help to bind everything together.
- Vanilla: This common baking ingredient amplifies the other flavors, rather than being noticeable on its own.
- Cocoa Powder: Cocoa powder is essential for chocolate brownies, but relies on sugar to bring in the sweetness.
- All-purpose flour: I use unbleached all-purpose flour in this recipe and in most of my baking unless I specify otherwise.
- Baking Powder: This keeps the brownies from being too dense.
- Salt: Can’t make baked goods without a little salt!
- Coconut: This is an integral part of what makes these brownies “Mississippi Mud” brownies. It adds a subtle coconut flavor, plus great texture.
- Pecans: A staple in many Southern dishes, chopped pecans add great flavor and texture to these brownies!
- Miniature Marshmallows: These add sweetness and gooey pockets of deliciousness to these brownies.
- Milk: I like to use whole milk or 2% milk when baking, but 1% and non-fat will work fine for the frosting as well.
- Powdered Sugar: Essential for making frosting!
How do I store Mississippi Mud Brownies?
You can store these brownies in the refrigerator with a loose covering to prevent sticking to the frosting. I suggest pulling them out and letting them sit out on the counter for an hour to come to room temperature before serving. They’ll keep for up to 4 days.
More Brownies & Bars Recipes You’ll Love
- Fudgy Frosted Chocolate Mint Brownies
- S’mores Bars
- The Best Cream Cheese Brownies
- Gooey Swirled Nutella Brownies
- Best Fudgy Chewy Chocolate Brownie Cookies
- Ultimate Butterfinger Brownies
- Thick, Fudgy, Chewy, Ultimate Brownies
- Easy Caramel Pecan Brownies
Mississippi Mud Brownies
- 1 cup butter melted
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 2/3 cup cocoa powder
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut
- 1 1/2 cups pecans coarsely chopped and divided
- 1/2 bag miniature marshmallows
- 1/4 cup butter melted
- 3 Tablespoons cocoa powder
- 1/2 teaspoon vanilla
- 3 Tablespoons milk
- 2 cups powdered sugar
- Preheat oven to 350 degrees. Line a 9×13-inch baking pan with a parchment paper sling or spray with cooking spray.
- In a large bowl, cream together the butter and sugar until light. Add in the eggs and vanilla and beat until smooth. Add cocoa, flour, baking powder, salt, coconut, and 1 cup of the chopped pecans and stir to combine.
- Pour the brownie batter into the prepared pan and bake in the preheated oven for 30-40 minutes or until a toothpick or sharp knife inserted in the center comes out clean.
- While the brownies are baking, mix all of the frosting ingredients together and beat until smooth. Set aside.
- Remove the brownies from the oven and Immediately top with the marshmallows. Wait 5 minutes, then sprinkle remaining chopped pecans on top.
- To frost, scoop dollops of frosting over the soft marshmallows while the brownies are still hot and then gently spread or nudge the dollops of frosting around to touch each other. It won’t be perfect because the soft marshmallows make it tricky to truly “frost” the brownies, but it will be okay if marshmallow pokes through in places. Frosting these brownies while they are still warm helps because the frosting will melt just a bit and make for extra gooey yumminess.
- Cool, then cut into squares and serve.