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Mississippi Mud Brownies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

 
What exactly is a Mississippi Mud Brownie? Okay, so get this: it’s a moist brownie layered with chocolate chips, topped with melted crunchy peanut butter, marshmallows, sprinkled with toasted pecans and lacquered with a thin layer of frosting. Are you sold?

Instantly, when my eyes fell upon TK member Taylor’s (greensnchocolate) recipe for Mississippi Mud Brownies, I just knew I had to make them. I desperately felt the need to sink my teeth into these ooey-gooey sinful brownies! And these brownies didn’t disappoint.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

These brownies require a few basic pantry ingredients, and they take less than 30 minutes to prepare! I chopped the toasted pecans ahead of time to quicken the process a bit. 
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.  

Start off by measuring the flour, cocoa powder and salt. Add them into a small bowl.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Stir to combine and set aside. 
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Cream the stick of butter along with a cup of sugar until light and fluffy.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Add in the vanilla extract.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Add one egg at a time and blend well after each addition until both are incorporated.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Add the dry ingredients in with the sugar/butter mixture and stir to combine.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Spread the brownie mixture into the bottom of a lined 8×8 square pan.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Sprinkle with chocolate chips and pop into a 350ºF oven for about 20-22 minutes.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Once the brownies have baked, here comes the really fun part. 
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Start by mixing oil in with some warmed peanut butter.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Then evenly pour the peanut butter all over the warm brownies.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Sprinkle 2 cups of marshmallows over the peanut butter. Bake in the oven for 3 minutes, just to puff up the marshmallows.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Top with the chopped toasted pecans and set aside to cool. Now it’s time to make the frosting!
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

In a small pan, melt 4 tablespoons of unsalted butter. Next add in the cocoa. Stir and gradually pour in the milk. Heat the chocolate mixture until just about boiling, remove from the heat and add the vanilla extract. You could also add the vanilla to the frosting once it’s been mixed.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

In a mixing bowl that contains 2 cups powdered sugar and 1/8 teaspoon salt, pour in the warm chocolate mixture while the mixer is on low speed.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Scraping down the sides as you go, mix until the powdered sugar is absorbed into the chocolate. If the frosting looks too thick, add a tablespoon or two of milk to thin it out.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

Pour over the pecans and marshmallows. 
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

After I poured the icing over top, I realized my frosting must have cooled down too much because the icing didn’t melt into the crevices of the pecans and marshmallow. So I just spread the frosting out evenly. Once cooled enough, I placed the pan into the fridge for an hour or two. 
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

It wasn’t until I removed the brownies and pulled back the parchment paper did I realize what I was in for. These bars contain everything that I love in life. And it was almost to pretty to eat.

Almost.
  
 
 
 
Tasty Kitchen Blog Mississippi Mud Brownies. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Taylor of Greens and Chocolate.

This is exactly what one needs to get over the cold weather and post holiday blues. Just be sure to pour yourself a giant glass of milk, because these brownies are rich and will definitely make you thirsty.
 
Thank you to Taylor for sharing this recipe with us on Tasty Kitchen. It was so much fun to make and definitely the most decadent brownie I have ever had the pleasure to taste!
 
Taylor has a plethora of delicious recipes on her blog Greens and Chocolate. From Avalanche Bars to Zucchini, Leek and Bean soup, you’ll definitely walk away with at least a dozen recipes to try! You could also stop by Taylor’s recipe box here on Tasty Kitchen; I guarantee you’ll find recipes equally fantastic there, too.

 
 

Printable Recipe

Mississippi Mud Brownies

See post on greensnchocolate’s site!
4.66 Mitt(s) 6 Rating(s)6 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 5

Prep Time:

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Difficulty: Easy

Servings: 9

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Description

A dense brownie layer topped with crunchy pecans, sticky marshmallows, then drizzled with a thin chocolate frosting.

Ingredients

  • ¾ cups All-purpose Flour
  • 2 Tablespoons Unsweetened Cocoa Powder
  • ½ teaspoons Salt
  • ½ cups Unsalted Butter, At Room Temperature
  • 1 cup White Sugar
  • ¾ teaspoons Pure Vanilla Extract
  • 2 whole Large Eggs
  • ¾ cups Semi-Sweet Chocolate Chips
  • ½ cups Crunchy Peanut Butter
  • 1-½ teaspoon Canola Oil
  • 2 cups Mini Marshmallows
  • ½ cups Chopped And Toasted Pecans
  • 2 cups Confectioners Sugar
  • ⅛ teaspoons Salt
  • 4 Tablespoons Unsalted Butter
  • 2 Tablespoons Unsweetened Cocoa Powder
  • ¼ cups Plus 2 Tablespoons Of Milk
  • ¼ teaspoons Pure Vanilla Extract

Preparation Instructions

Preheat oven to 350 degrees F. Line an 8×8″ square baking pan with parchment paper or foil. If using foil, spray it with cooking spray.

In medium bowl, combine flour, 2 Tablespoons cocoa powder, and 1/2 teaspoon salt. Set aside.

In large mixing bowl, beat together 1/2 cup butter, sugar, and 3/4 teaspoons vanilla until creamy. Add the eggs one at a time. Stir dry ingredients into batter. Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. Bake in preheated oven for 22-25 minutes.

When brownie layer is done baking, combine peanut butter and oil in a microwave safe bowl or measuring cup and microwave on high for 20 seconds to soften. Pour this warm mixture over hot brownie and spread. Sprinkle the peanut butter covered brownies with marshmallows. Return to oven to bake for 3 more minutes, or until the marshmallows puff. Remove from oven and sprinkle puffed marshmallows with toasted pecans.

To make frosting, combine confectioners sugar and salt. In small saucepan, melt 4 Tablespoons butter over medium heat. When butter is melted, add the 2 Tablespoons of cocoa powder and 1/4 cup of the milk and heat until the mixture begins to boil. Pour this mixture into confectioners sugar/salt mixture and beat on high speed with an electric mixer until smooth and glossy. If frosting is not pourable at this point, add remaining 2 Tablespoons of milk (I didn’t have to do this). Lastly, beat in 1/4 teaspoon vanilla, then pour evenly over puffed marshmallows and pecans.

Let cool completely in refrigerator for 1-2 hours. Cut into squares and enjoy!

 
 
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Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.

 

32 Comments

Comments are closed for this recipe.

Cara on 4.27.2012

I love these!

Post Secondary on 3.23.2012

WE heard this recipe on the radio:) Can’t wait to make them next week:)

Sirop Grenadine on 1.23.2012

That is an amazing recipe, absolutely A MA ZING !

k on 1.22.2012

Looks delish. I’m going to try this with Nutella.

KathyG in WA on 1.20.2012

I made these today. Yummy, in very small bites!

Kalia on 1.20.2012

Wow that looks so good. Im actually considering breaking my diet just to have some of those.

Michele on 1.20.2012

Oh boy! These look divine for a Valentines Day treat!! (so much for going sugar free the month of Feb!)

CarlyW on 1.19.2012

I have those same teal canisters, I got them from Target on clearance, they are one of my favorite things in my kitchen.

Hannah @ Treasuring It Up on 1.19.2012

I think these look like the perfect cap after my morning work out…I worked out, okay? I need to replenish the calories!

Erin @ Dinners, Dishes, and Desserts on 1.19.2012

Wow – these look to rich and decadent! I can’t wait to give them a try!

Kris Solo on 1.19.2012

“Too” in “too pretty to eat” should have two o’s.

Yanica on 1.19.2012

Okay, since I had all the ingredients, I had to make these – we needed them! SO. VERY. GOOD. Rich, gooey. choclate-y, and a little salty because I used salted peanuts instead of pecans. There was one comment suggesting crushed pretzels – that would be awesome too!!

Val on 1.18.2012

You are soooo killing me!!! This is a MUST try — maybe a Valentine’s treat???? Looks almost better than…. :-) (for mature audience comment edited!)

Kristen Hudson on 1.18.2012

This is tempting me to kill my resolution!!!!

MMMMMMMMMMMMMMMMMMMM!

Amalia on 1.18.2012

Wow! It doesn’t get any better than these babies! These are the best looking brownies I’ve ever seen, seriously, they got all the works :) What a great idea of just layering everything on top of an already delicious brownie–genius I tell you! Great recipe and lovely photos as well :)

Laura on 1.18.2012

Wow I will have to make them!!! They look so good! :)

Janet on 1.18.2012

Oh man, those look good. I used to make Mississippi Mud cake with coconut and nuts in batter, spread with marshmallow creme and then chocolate frosting. It is very rich, that’s why I hardly ever make it.

Jen on 1.18.2012

Ohhhh my….I am definitely going to chow down hard on these!!!

Heather of Kitchen Concoctions on 1.18.2012

Good thing these only make an 8×8 pan beacause I would probably eat the whole thing!

sue on 1.18.2012

oh my word, I so pinned this. Not looking good for my waist line

Katrina on 1.18.2012

Heaven.

Profile photo of Lauren's Latest

Lauren's Latest on 1.18.2012

Ya right!! I’m totally making these!! #lifechanging

Allyn on 1.18.2012

I think I just went into a diabetic coma looking at these. YUM!
It’d also be great to add some crushed pretzels to that fun layer. A little salty crunch would just send these over the top!

Profile photo of Amber {Sprinkled With Flour}

Amber {Sprinkled With Flour} on 1.18.2012

Oh my! These look amazing…really wishing I wasn’t watching my diet right now! :)

Tabitha (From Single to Married) on 1.18.2012

Just one question: Can I eat this for breakfast?

:)

Becky Bakes on 1.18.2012

These look crazy good!! Can’t wait to try them!!

All Good in Mommyhood on 1.18.2012

OH man. Anyone who reads my blog knows these are RIGHT up my alley. They are my alley. Thanks for the stomach growl! :)

Yogamama on 1.18.2012

Perfect for a Super Bowl party!!

Profile photo of The Church Cook (Kay Heritage)

The Church Cook (Kay Heritage) on 1.18.2012

Good heavens have mercy! This looks amazing! Thanks for sharing, Laurie and Taylor! :)

Heather (Heather's Dish) on 1.18.2012

i just got a sugar coma from looking at these! YUM!

Jessica @ How Sweet on 1.18.2012

these look too good to be true!