Mississippi Mud Brownies are loaded with gooey marshmallows, coconut, toasty pecans and fudge frosting. Stop what you are doing and go make these now!
If I was to choose an all-time favorite chocolate dessert, these Mississippi Mud Brownies are definitely in the top 5.
This Mississippi mud brownies recipe is like a regular brownie except it gets loaded with pecans and coconut, then topped with a marshmallow layer, 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 take them a batch. Some folks call it Mississippi mud cake but I feel like the texture is more similar to a brownie, hence the name. You can call it whatever you want!
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. This Mississippi mud brownie recipe gets it just right so you end up with a deliciously chewy brownie.
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.
These are guaranteed to vanish at any bake sale, potluck, or dessert table at a party or gathering. The rich chocolate layers of moist brownies, gooey marshmallow, and frosting are irresistible!
What You'll Need
- Butter - I use salted butter in almost all of my baking. You could use oil instead, but it doesn’t give the richness of butter.
- Granulated sugar
- Large eggs
- Vanilla extract
- Unsweetened cocoa powder - Cocoa powder is essential for chocolate brownies, but relies on sugar to bring in the sweetness.
- All-purpose flour
- Baking Powder
- 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!
- Mini marshmallows
- Powdered sugar
How to Make Mississippi Mud Brownies
Melt the butter in a microwave-safe bowl, then add the melted butter to the sugar in a large bowl and beat with an electric mixer until creamy and light. Add the eggs and vanilla, then beat again until smooth.
Next come the dry ingredients of cocoa powder, flour, baking powder, salt, coconut, and 1 cup of the chopped pecans, then stir to combine.
Pour the brownie batter into a 9x13-inch pan that has been sprayed with cooking spray or lined with a parchment paper sling. Bake for 30-40 minutes in a 350 degrees F oven until a toothpick or sharp knife inserted in the center of the brownies comes out with just a few crumbs on it.
Line your baking pan with a parchment paper sling for easy removal once the brownies are completely cool. This makes for easier slicing and straighter lines.
While the brownies are baking, mix all of the frosting ingredients together and beat until smooth. Set aside.
Remove the pan of brownies from the oven and immediately sprinkle the marshmallows on top of the brownies. Wait 5 minutes for the marshmallows to soften and expand a bit from the heat of the hot brownies. Sprinkle the remaining chopped pecans on top.
To frost, scoop dollops of the chocolate icing 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.
Tips for Success
- Don't overbake. The secret to success with most brownie recipes is to underbake slightly so they stay super moist and fudgy.
- Try adding 1 cup of chocolate chips if you want even more chocolate flavor!
- Cutting brownies into squares with a plastic knife really does work! Once they have cooled completely, you will usually get cleaner cuts with a plastic knife than a metal one.
Of course! You can skip the pecans if someone in your family has allergies or you just don't like them. This would make it more of a marshmallow brownies recipe, but they are still delicious! If you can't have pecans but still want a similar crunch, try replacing them with an equal amount of coarsely broken up pretzels.
If you want a shortcut you could use your favorite brownie mix and just doctor it up by adding the coconut and pecans to the batter, then topping with the marshmallows, pecans, and chocolate frosting.
How to Store
You can store these brownies on the counter in an airtight container or covered with plastic wrap for 3-4 days or in the refrigerator for a day or two longer than that. If refrigerated, we suggest pulling them out and letting them sit out on the counter for an hour to come to room temperature before serving.
More Brownies Recipes
- Fudgy Frosted Chocolate Mint Brownies
- Gooey Swirled Nutella Brownies
- Best Fudgy Chewy Chocolate Brownie Cookies
- Ultimate Butterfinger Brownies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Mississippi Mud Brownies
- 1 cup salted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup cocoa powder
- 1 cup all-purpose flour (125g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup shredded sweetened coconut
- 1 ½ cups coarsely chopped pecans, divided
- ½ (10-ounce) bag miniature marshmallows
- ¼ cup salted butter, melted
- 3 Tablespoons cocoa powder
- ½ teaspoon vanilla extract
- 3 Tablespoons milk
- 2 cups powdered sugar
- Preheat oven to 350°F. Line a 9x13-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.
- Storage: Keep leftover brownies covered in an airtight container on the counter or in the fridge for 3-4 days.
- Pecans: You can skip the pecans if someone in your family has allergies or you just don't like them. This would make it more of a marshmallow brownies recipe, but they are still delicious! If you can't have pecans but still want a similar crunch, try replacing them with an equal amount of coarsely broken up pretzels.
This post was originally published in November, 2016. The photos and content were updated in October, 2022.