These easy Mississippi mud brownies are super-rich, gooey, sweet, chewy, and delicious.

Mom Spark readers, I have such a great treat to share with you today! I came across this recipe while browsing my assigned blogger, Melanie at Fabulously Fun Food. This was a new blog to me so I had a fun time browsing through all of her archives for the perfect recipe to try. I had a few recipes in mind, like the Smothered Enchiladas or the Golden Macaroni and Cheese.

Easy Mississippi Mud Brownies Recipe

When I saw the post for Mississippi Mud Cake I knew I’d found the one. It did not disappoint at all. It is super-rich, gooey, sweet, chewy, and delicious. After making these I have to say I think they are more brownies than cake, as they are very dense and rich. My little change was to rename them brownies instead of cake. 🙂

Easy Mississippi Mud Brownies Recipe

Ahhmazing. Ready for the recipe?

Notes:

  • I halved this recipe and baked it in an 8″ x 8″ glass baking dish that was liberally sprayed with baking spray (The kind with flour in the spray). Alternatively, you can butter the dish and dust it with cocoa powder.
  • The original recipe called for homemade chocolate frosting but I substituted pre-made frosting, which I don’t mind at all. If you are anti-prepared frosting, feel free to make yours from scratch. The frosting recipe can be found here.
  • Originally the pecans are added to the cake batter, but I preferred to have them on top. Do whichever you prefer. They can be omitted if you have nut allergies in your family or if you just aren’t a fan of nuts in baked goods. They do add a great flavor and crunch so I recommend adding them.

Easy Mississippi Mud Brownies Recipe

Easy Mississippi Mud Brownies Recipe

Easy Mississippi Mud Brownies Recipe

Yield: 1 15" X 10" CAKE
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These easy Mississippi mud brownies are super-rich, gooey, sweet, chewy, and delicious.
Print Recipe Pin Recipe
No ratings yet
Leave a Review »

Ingredients

  • cup butter, melted
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa
  • 4 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups coarsely chopped pecans, toasted
  • 1 1/2 cups coarsely chopped pecans, toasted
  • 1 10.5 oz bag miniature marshmallows
  • 1 can prepared chocolate frosting (I used a milk chocolate frosting)

Instructions 

  • Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
  • Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. (If you use a different size pan you will have to adjust cooking time. Just keep an eye on it and keep checking for doneness).
  • Remove cake from oven and cool completely. You can transfer the cake to the fridge once the pan is cooled enough. (Don’t put a hot pan in a cold fridge).
  • When ready to serve, microwave the chocolate frosting for 30 seconds and stir. Spread the frosting over the cake, then garnish with chopped pecans. Using a sharp knife that has been sprayed lightly with Pam, cut into squares.

Notes

Slightly adapted from Fabulously Fun Food and The All New Ultimate Southern Living Cookbook