Mississippi Mud Brownies

This is a new brownie recipe that I tried from Southern Living, and I'm loving it! There are three layers of yumminess in these treats, but these brownies are so easy to make. They start with a basic brownie layer, then on top of that a marshmallow and pecan layer, and they are topped off with a creamy chocolate frosting. This recipe takes brownies to a whole new level!

Recipe from Southern Living

Mississippi Mud Brownies

1 1/2 cups coarsely chopped pecans
1 (4 ounce) unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all purpose flour
3 cups miniature marshmallows

Preheat oven to 350 degrees F.  Spread pecans in a single layer on a sheet pan and bake for 6 to 8 minutes or until lightly toasted and fragrant. Set aside.
Prepare a 9 x 13-inch baking pan by greasing or by spraying with cooking spray. In a large microwave safe bowl, combine chocolate and butter. Microwave on HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Add sugar and eggs, stirring until well blended. Stir in flour. Spread batter in prepared pan. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle top of warm brownies with marshmallows and toasted pecans. Prepare Chocolate Frosting. Pour over marshmallows and pecans; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

Chocolate Frosting

1/2 cup butter
1/3 cup milk
6 tablespoons unsweetened cocoa
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract

In a large saucepan, combine the butter, milk, and cocoa. Cook over medium heat, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.

Marshmallows, pecans, and unsweetened chocolate are some of the ingredients that make these brownies so yummy. I used 4 unsweetened squares instead of a bar because I already had these in my pantry.

Toasting the pecans makes them even more flavorful.

Spread the batter in a 9 x 13-inch baking pan.

Bake for 25 - 30 minutes.

Sprinkle the brownies with the marshmallows and pecans.

Spread the warm chocolate frosting over the marshmallow and pecans.

Let the brownies cool for 1 hour before cutting into squares.

These are some amazing brownies!


  1. OMG Anita...these are amazing! I just gained 10 pounds just reading your post! :)

  2. Oh I love this kind of dessert!

  3. Yep, I'd eat the entire pan! They look wonderful!!!

  4. My mouth is watering! These look so good. Thanks for sharing!

  5. These have my name written all over them! YUM!

  6. Oh my goodness! I'm not even wild about marshmallow, but this looks soo tasty! Pinning!

  7. Hi Anita,
    You are right these look like amazing Brownies and I just must have one well maybe two. Hope you have a great holiday weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. I'm always up for a new brownie recipe. This one looks like a winner. I agree toasting pecans is the way to go. Have a great weekend.

  9. Looks so, so yummy! Just wanted to invite you to come link up with Frugal Food Thursday at Frugal Follies! Hope to see you there!

  10. Yay! You were featured this week at Recipe Sharing Monday. Thanks so much for partying with us :)

  11. If I only had pecans and marshmallows here. mmmmm...

  12. These brownies look AMAZING !!
    I've got to try this recipe