Mississippi Mud Brownies
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!
Servings: 18 brownies
Ingredients
Brownie base
- 1 cup (227g) salted butter melted
- 2 cups (400g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup (67g) cocoa powder
- 1 cup (141g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded sweetened coconut
- 1 1/2 cups coarsely chopped pecans divided
- 1/2 (10-ounce) bag miniature marshmallows
Fudge frosting
- 1/4 cup salted butter melted
- 3 Tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- 3 Tablespoons milk
- 2 cups powdered sugar
Instructions
- 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.1 cup (227g) salted butter, 2 cups (400g) granulated sugar, 4 large eggs, 2 teaspoons vanilla extract, 2/3 cup (67g) cocoa powder, 1 cup (141g) all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup shredded sweetened coconut, 1 1/2 cups coarsely chopped pecans
- 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.1/4 cup salted butter, 3 Tablespoons cocoa powder, 1/2 teaspoon vanilla extract, 3 Tablespoons milk, 2 cups powdered sugar
- Remove the brownies from the oven and Immediately top with the marshmallows. Wait 5 minutes, then sprinkle remaining chopped pecans on top.1/2 (10-ounce) bag miniature marshmallows
- 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.
Notes
- 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 recipe is on page 228 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 400kcal | Carbohydrates: 52g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 213mg | Potassium: 138mg | Fiber: 3g | Sugar: 41g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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