Mississippi Mud Brownies
You'll be hard-pressed to find a brownie I like better than these Mississippi Mud Brownies! They are so fudgy, gooey, and absolutely delish.
Servings 24 brownies
Calories 296kcal
Ingredients
For the Brownies
- 1 ½ cups all-purpose flour
- 2 cups Sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup melted butter 2 sticks
- 4 eggs lightly beaten and room temperature
- 1 tablespoon vanilla extract
- 1 bag large marshmallows toasted coconut covered highly recommended
For the Frosting
- ½ cup melted butter
- ⅓ cup unsweetened cocoa powder
- ⅓ cup evaporated milk
- 1 pound powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon coconut extract only add if you’re using the coconut mallows or want it coco-nutty
Instructions
- Pre-heat oven to 350 and lightly grease a 9×13" pan.
- Combine flour, sugar, cocoa powder, baking powder, and salt in a medium bowl. Add the melted butter, whisked eggs, and vanilla. Using a whisk, stir until mixture is combined and no dry lumps remain.
- Spread batter in 9×13" pan and bake for 30-40 minutes. Cooking time will vary based on altitude so start checking at 25 minutes. Brownies are done when a toothpick inserted into the center of the pan comes out clean and moist.
- When brownies are done, remove from oven and place the marshmallows in a single layer on top. Return to the oven for 3-4 minutes or until the marshmallows are puffed and starting to turn light golden. Remove from oven and cool completely.
- While brownies are cooling, beat together the frosting ingredients on high until light and fluffy. Spread over the cooled brownies and cut into squares. Makes about 24 brownies.
Nutrition
Serving: 1brownie | Calories: 296kcal | Carbohydrates: 44g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 166mg | Potassium: 110mg | Fiber: 1g | Sugar: 36g | Vitamin A: 405IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg