Best Mississippi Mud Brownies Recipes

MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease bottom of 13x9-inch pan.
• Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 degrees F for 27 to 30 minutes or until set.
• Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars.

MISSISSIPPI MUD BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup chopped cookies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In medium bowl, beat frosting and whipped topping with spoon until well blended. Spread over top of brownie. Sprinkle marshmallows over frosting layer. Top with remaining chopped cookies.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 45 seconds; stir. Continue to microwave in 15-second increments until chips are melted. Stir until smooth. Drizzle over top. Refrigerate about 1 hour or until chocolate is set.
• Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in cocoa until smooth. Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in pecans and marshmallows. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan.
• To make the frosting: In a medium saucepan, melt together 1/2 cup of butter and 1/3 cup of cocoa. Mix in confectioners' sugar and 1 teaspoon vanilla until smooth. Gradually beat in the milk, a tablespoon at a time until icing is a nice spreading consistency.

GLUTEN-FREE MISSISSIPPI MUD BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 8-inch square pan.
• In 2-quart saucepan, heat granulated sugar and 1/2 cup butter, stirring frequently, just until butter is melted. Cool 10 minutes. Beat in salt, 1 teaspoon vanilla and the eggs with spoon. Stir in flour blend and 1/2 cup baking cocoa; stir in pecans. Spread batter in pan.
• Bake 25 to 30 minutes or until brownies begin to pull away from edge of pan. Immediately sprinkle with marshmallows. Set oven control to broil. Broil about 2 minutes or until marshmallows are puffed and beginning to brown.
• Meanwhile, heat 1/4 cup butter, the milk and 3 tablespoons baking cocoa in 2-quart saucepan over medium heat until butter is melted and mixture is smooth. Stir in 1/2 teaspoon vanilla and the powdered sugar until thick yet pourable. Pour over marshmallow layer, spreading with spatula to cover marshmallows. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.

MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to 350 °F.
• Grease bottom of 13x9-inch pan.
• Combine brownie mix, eggs, water and oil in large bowl.
• Stir with spoon until well blended, about 50 strokes.
• Spread in pan.
• Bake at 350 °F for 27 to 30 minutes or until set.
• Spread marshmallow cream gently over hot brownies.
• Place frosting in microwave-safe bowl.
• Microwave on high power for 15 to 30 seconds.
• Stir until smooth.
• Pour frosing over marshmallow cream.
• Swirl with knife to marbleize.
• You can either cook the pecans in the brownies or sprinkle them on top.
• Cool completely.
• Cut into bars.
• Makes 20 to 24 brownies.

MICROWAVE MISSISSIPPI MUD BROWNIES

Steps:

• Place butter in a 2 qt bowl; microwave on High 1 min or until butter melts.
• Stir in sugar and eggs; set aside.
• Combine flour, salt& cocoa; stir well.
• Combine with egg mixture.
• Stir in vanilla and pecans.
• Spread batter in a glass 8" square dish sprayed with Pam.
• Shield corners with triangles of aluminum foil, keeping foil smooth and close to dish.
• Place dish atop a micro safe ceral bowl inverted in the oven.
• Microwave at Medium 6- 7 mins, turning dish one half turn after 3 mins.
• Remove shields; microwave on High 2-3 mins or until top is almost dry.
• Remove from oven to cool Sprinkle marshmallows over brownies; cover with aluminum foil.
• Let stand 2 mins.
• Remove foil.
• Spread with frosting; cool completely on rack and cut into squares.
• Chocolate Frosting: Combine butter and milk and microwave on High 1 1/2- 2 mins.
• or until butter melts.
• Stir in cocoa and vanilla.
• Gradually add powdered sugar, beating at medium with electric mixer until smooth.

MISSISSIPPI MUD CAKE/BROWNIES

Steps:

• 1. Cream margarine, eggs and sugar, beat till well blended.
• 2. Add remaining ingredients for cake and beat till smooth.
• 3. Spread into a 9X13 greased pan. Bake at 350 degrees for 30-35 minutes.
• 4. Take out of oven and top with marshmallows. Set aside while making Icing.
• 5. ICING - Over medium heat, bring margarine, cocoa and coca-cola in sauce pan and bring to a boil.
• 6. Remove sauce pan from heat. Stir in powdered sugar and vanilla, mixing well. Pour over the top of marshmallows.

PEANUT BUTTER MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to 350°. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
• Beat 1 cup butter and 2 cups granulated sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13- x 9-inch pan.
• Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour, and add to peanut butter mixture, beating at low speed just until blended.
• Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together.
• Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven to a wire rack; sprinkle with marshmallows and peanuts.
• For frosting:.
• Cook butter, cocoa, and milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat. Whisk in powdered sugar and vanilla until smooth.

MISSISSIPPI MUD CAKE BROWNIES

Steps:

• Whisk together melted butter and next 5 ingredients in a large bowl.
• Stir in flour and chopped pecans.
• 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.
• Drizzle Chocolate Frosting over warm cake.
• TIP: Let these cool completely before cutting into squares!
• Chocolate Frosting
• (16 oz) package powdered sugar, sifted
• c. milk
• c. butter, softened
• c. unsweetened cocoa
• Beat all ingredients together with an electric mixer until smooth.

LAZY MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to temperature recommended on package.
• Lightly coat 9"x13" baking dish with cooking spray.
• Prepare brownie mix batter according to package instructions; into the batter, mix chocolate chips, pecan pieces and coconut.
• Bake according to package instructions (you may need to add up to 4 minutes for cooking time; toothpick test is not reliable due to the melted chocolate chips, use your best judgement.)
• Remove from oven; allow to cool completely (approx. 1 1/2-2 hrs.)
• Stir marshmallow cream with a knife or small off-set spatula; evenly spread marshmallow cream over top of cooled brownies.
• Stir frosting; carefully spread frosting over marshmallow layer.
• Sprinkle pretzel pieces, evenly, over frosting layer. (You may, also, sprinkle the pretzels over individual slices as they are served; the pretzels loose some of their crunch after it's been covered and refrigerated overnight.)
• For ease of slicing, refrigerate for 1/2-1 hr. before serving.
• Cover leftovers. May be left out at room temperature, but is best refrigerated.

MISSISSIPPI MUD BROWNIES RECIPE

Steps:

• Preheat oven to 350 °F. Grease bottom of 13x9-inch pan. Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 °F for 27 to 30 minutes or until set. Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars