As the days get cooler and the urge to cozy up indoors grows stronger, there’s one dessert I return to again and again: Mississippi Mud Brownies. This indulgent, multi-layered bar is more than just a sweet treat—it’s a dessert that carries with it the warmth of Southern hospitality, the spirit of family gatherings, and the charm of a handwritten recipe passed down through generations.

The name “Mississippi Mud” comes from the resemblance these dark, dense brownies have to the rich, silty banks of the mighty Mississippi River. Much like the river itself, this dessert is full of depth and unexpected turns—one bite and you move from fudgy brownie to creamy peanut butter, into clouds of marshmallow, with the crunch of pecans and the final flourish of a thick chocolate glaze. It’s an experience, a journey, and a celebration of texture and flavor in every square.

I remember my grandmother making these during fall festivals. She would bake a giant batch, and we’d sit around the old wooden table sipping warm cider, waiting for the frosting to set just enough before diving in. Each layer was like a gift—one moment you’d get a marshmallow stretch, the next a satisfying pecan crunch. It was magic. Now, I make them for my own family, and every bite feels like flipping through the pages of a beloved storybook. These brownies belong to birthdays, snow days, potlucks, and everything in between.

WHY YOU’LL LOVE THIS RECIPE

• Classic Southern charm: It’s the kind of dessert that feels like home—warm, welcoming, and made to be shared.
• Rich and satisfying: With multiple layers, every bite is a combination of soft, gooey, crunchy, and smooth.
• Easy to make from scratch: No need for boxed mixes—this recipe walks you through every delicious layer.
• Crowd pleaser: These are always the first to disappear at parties, potlucks, and bake sales.
• Versatile and customizable: You can add your own twist with different nut choices or even a dash of cinnamon in the batter.

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INGREDIENTS YOU’LL NEED

• ¾ cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• ¾ teaspoon vanilla extract
• 2 large eggs
• ¾ cup semisweet chocolate chips
• ½ cup creamy peanut butter
• 1½ teaspoons neutral oil (canola or vegetable)
• 2 cups mini marshmallows
• ½ cup chopped toasted pecans

For the frosting:

• 4 tablespoons unsalted butter
• 2 tablespoons cocoa powder
• ¼ cup + 2 tablespoons milk
• 2 cups powdered sugar
• ⅛ teaspoon salt
• ¼ teaspoon vanilla extract

HOW TO MAKE MISSISSIPPI MUD BROWNIES

STEP-BY-STEP INSTRUCTIONS

1. Prepare your baking pan: Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and lightly coat it with non-stick spray. This makes removing the brownies and cleanup a breeze.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt. This helps ensure everything is evenly distributed in the final batter.
3. Cream butter and sugar: In a large mixing bowl, beat together the softened butter, granulated sugar, and vanilla until light and fluffy—about 3–4 minutes. This step gives your brownies a tender crumb.
4. Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring just until no dry streaks remain. Gently fold in the chocolate chips.
6. Bake the brownie base: Spread the batter evenly in the prepared pan. Bake for 22–25 minutes, or until a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay).

1. Layer the peanut butter: While the brownies are still warm, microwave the peanut butter with the oil for about 20 seconds, then stir until smooth. Pour and spread it gently over the brownie layer.
2. Top with marshmallows: Sprinkle the mini marshmallows evenly over the peanut butter. Return the pan to the oven for 2–3 minutes—just long enough to puff them up without melting completely.
3. Add the crunch: Remove the brownies from the oven and immediately sprinkle toasted pecans on top of the marshmallows. They’ll stick to the soft surface as it cools.
4. Make the frosting: In a small saucepan, melt the butter over medium heat. Whisk in the cocoa powder and ¼ cup milk until smooth. Let the mixture just come to a boil. In a separate bowl, beat together the powdered sugar, salt, and remaining 2 tablespoons milk. Slowly add the cocoa mixture and beat until the frosting is thick and glossy. Stir in vanilla.
5. Finish with frosting: Pour the warm frosting over the top of the brownies, letting it ooze into every nook. Spread evenly with an offset spatula.
6. Cool completely: Let the brownies cool at room temperature until fully set—this may take 1–2 hours. Slice into squares and enjoy!

HELPFUL TIPS

• For easy cutting, chill the brownies in the fridge for 30 minutes after they’ve cooled. Use a sharp knife wiped clean between cuts.
• Swap pecans with walnuts or omit them for a nut-free version.
• Don’t overbake the brownie base—slightly underdone keeps them moist and fudgy.
• Store leftovers in an airtight container; they stay moist for several days and are even better the next day.

DETAILS

• Prep Time: 30 minutes
• Cook Time: 28 minutes
• Total Time: 58 minutes + cooling
• Yield: 16 brownies
• Category: Dessert
• Method: Baking
• Cuisine: American, Southern
• Diet: Vegetarian

NOTES

This recipe is flexible—feel free to add a hint of cinnamon, espresso powder, or a swirl of caramel for your own twist.

NUTRITIONAL INFORMATION (Per Serving)

Calories: 350
Total Fat: 19g
Saturated Fat: 9g
Cholesterol: 45mg
Sodium: 120mg
Carbohydrates: 44g
Sugar: 35g
Protein: 4g

FREQUENTLY ASKED QUESTIONS

Can I double the recipe for a larger crowd?
Absolutely! Double the ingredients and use a 9×13-inch pan. Adjust the baking time accordingly—start checking at 28–30 minutes.

Do I have to use peanut butter?
Nope! Almond butter or sunflower seed butter are excellent substitutes. Or skip it if you prefer a nut-free version.

Can I make these ahead?
Yes, they’re perfect for making the day before. The flavors meld beautifully overnight.

STORAGE INSTRUCTIONS

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Up to 5 days, though marshmallows may firm up slightly.
• Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before serving.

RELATED RECIPES

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• A Cozy Slice of Nostalgia: Milky Way Caramel Cheesecake Brownies
• Reese’s Chocolate Peanut Butter Cup Earthquake Cake
• Irresistible Double Chocolate Salted Caramel Cookies – A Sweet & Salty Delight
• A Rich Slice of Comfort: Blackberry Cheesecake with a Savory Twist

CONCLUSION

Making Mississippi Mud Brownies is like baking up a batch of nostalgia. The combination of textures and flavors is more than a treat—it’s a tradition waiting to happen in your own kitchen. Whether it’s your first time or your fiftieth, these brownies are sure to leave a lasting impression.