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Mississippi Mud Brownies Recipe


  • 3/4 cup (90g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter , at room temperature
  • 1/2 cup (110g) white sugar
  • 3/4 teaspoon vanilla extract
  • 2 large eggs , at room temperature
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 1/2 cup (125g) crunchy peanut butter
  • 1 teaspoon vegetable oil
  • 2 cups (100g) miniature marshmallows
  • 1/2 cup (65g) chopped and toasted pecans

For the Chocolate Frosting:

  • 1 1/2 cup (180g) powdered sugar
  • 1/2 teaspoon salt
  • 4 tablespoons (60g) unsalted butter
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup (60ml) milk
  • 1/4 teaspoon vanilla extract


  • Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, and lightly spray with nonstick spray. Set aside.
  • In a small bowl, combine flour, cocoa powder and salt. Set aside.
  • In a large mixing bowl, beat together butter, sugar and vanilla extract, until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Stir dry ingredients into batter.
  • Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips and bake for about 20-25 minutes.
  • In a microwave safe bowl, combine peanut butter and oil. Heat for 20 seconds to soften. Pour this mixture all over the warm brownies and spread.
  • Spread miniature marshmallows over the peanut butter, return to the oven and bake until the marshmallows puff up, about 3 minutes.
  • Remove from oven, top with the toasted chopped pecans and set aside to cool.


  • In a medium bowl, combine powdered sugar and salt.
  • In a small pan, melt 4 tablespoons of unsalted butter. Stir in cocoa powder, milk and heat until the mixture begins to boil. Remove from heat and immediately whisk with powdered sugar/salt mixture. Beat in vanilla extract.
  • Spread frosting evenly over puffed marshmallows and pecans.
  • Let cool completely (for 1-2 hours) before cutting and serving. Enjoy!