These Mississippi Mud Brownies are the definition of chocolate overload, in the best way possible. You’ve got a fudgey brownie base, gooey marshmallows melted right on top, and a rich chocolate frosting to seal the deal. They’re messy, indulgent, and impossible to resist…a little bit like Tim Riggins. Make sure to let them cool completely before cutting so you get those perfect, stacked layers in every bite. I firmly believe when coupled with a Diet Coke, they form the New Breakfast of Champions.
Ingredients & Equipment Needed
- Brownies:
- all-purpose flour
- sugar
- unsweetened cocoa powder
- baking powder
- salt
- butter
- eggs
- vanilla extract
- dark or semi-sweet chocolate chips or chunks
- mini marshmallows or flat marshmallows
- Frosting:
- butter
- unsweetened cocoa powder
- evaporated milk or whole milk
- powdered sugar
- vanilla
- 9×13 baking dish
How to Make Mississippi Mud Brownies
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Preheat oven to 350°F and prep a 9×13 pan.
- Mix dry ingredients, then add melted butter, eggs, and vanilla; beat until smooth. Stir in chocolate chips and spread batter in pan.
- Bake until set (time varies greatly, but definitely start checking early).
- Top with marshmallows, return briefly to oven until puffed, then cool completely.
- Whip frosting until fluffy, spread over cooled brownies, and slice into squares.
A Note About Baking Time & Other Tips
- Baking time: there is a bit of debate about how long these need to bake. Unfortunately, I don’t have a perfect answer, and there are a lot of variables. Here are the facts:
- These brownies should be moist and fudgy.
- The original recipe says to bake them for 30 minutes.
- I am essentially at sea-level and bake these in a glass Pyrex 9×13 pan.
- At 25 minutes (because I always recommend checking a few minutes before they’re supposed to be done), my brownies were just starting to firm up around the very, very edges of the pan and were completely liquid inside.
- I checked them every five minutes and they were done in the 45 – 50 minute range.
- Other people have had them come out dry at 30 – 35 minutes.
- If you’re baking them in a metal pan, they’ll take less time, especially if it’s a dark metal pan.
- Usually things at a low elevation bake faster, but apparently not in this case.
- Bottom line: start checking on them around 25 – 30 minutes and keep checking every 5 until the toothpick just barely comes out clean.
- Cutting: these can be kind of a pain to cut, especially getting the first few out, but just take your time and make firm, straight-down cuts (to make sure the marshmallows are getting cut), wiping the blade often. A plastic knife (just the disposable kind) actually works better than just about anything else.
Frequently Asked Questions
Watch for lightly set edges and a slightly soft center. A toothpick inserted in the middle should come out with a few moist crumbs.
Yes, letting them cool totally (including the marshmallow layer) helps the frosting set better and gives cleaner slices.
You can, just note that using a thinner or metal pan may change the bake time. Dark metal pans bake faster, and using a larger pan will thin out the layers.
I love the flat marshmallows for this recipe, but mini works great too. Just cover the surface well, so they distribute and melt evenly.
Totally! Just adjust the baking time as needed and ensure brownies are baked long enough to support the marshmallow and frosting layers without becoming soggy.
Mississippi Mud Brownies (Tim Riggins Brownies)
Ingredients
Brownies
- 1 ½ cups all-purpose flour lightly spooned into measuring cups and leveled with a knife
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoons table salt
- 1 cup butter, melted 2 sticks
- 3 eggs lightly beaten
- 1 tablespoon vanilla extract
- 1 cup dark or semi-sweet chocolate chips or chunks
- 3 cups mini marshmallows or enough flat marshmallows to cover a 9×13″ pan
Frosting
- ½ cup butter, melted
- ⅓ cup unsweetened cocoa powder
- ⅓ cup evaporated milk or whole milk
- 1 pound powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350℉. Lightly grease (and flour, if desired) a 9×13" pan and set aside.
- Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl or the bowl of your stand mixer. Add the melted butter, whisked eggs, and vanilla. Beat on medium speed for about 3 minutes, scraping the bowl occasionally.
- Add in the chocolate chips and spread the batter in the prepared pan. Bake for 25-40 minutes (or a little less if using a metal pan; please check out the notes on baking times in the post because they can vary a LOT) or until a pick inserted into the center of the brownies comes out clean.
- When the brownies are done, remove from the oven and spread the marshmallows on top. Return the pan to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and cool completely.
- While the brownies are cooling, beat together the frosting ingredients on high speed until light and fluffy. Spread over the cooled brownies and cut into squares. (Using a disposable knife works very well if you have one around.)
Questions & Reviews
I shall call them “Derek Jeter” brownies!
Jan, that totally works because on the show, Tim’s on-again off-again girlfriend is Derek Jeter’s real-life girlfriend. So we’re coming full-circle here.
Sign me up for your breakfast of champions! That makes my eggs looks lame;)
Yummy Brownies + Yummy Tim Riggins…another reason to smile!
I totally laughed at the breakfast of champions thing. I would NEVER do that I thought blithely. Next morning, I made yucky experimental apple pancakes, and that pan of mud brownies were what saved me. Okay, I did drink milk instead. Thank goodness I halved the recipe and made a 9×9 only. Just a side note. Don’t get to anxious for your marshmallows to melt and turn on the broiler. 6 inches of smoking, charred marshies is NOT worth it! I had to scape it off and start over. Which took WAY longer in the end.
So you had me at the part where sticking nuts in brownies is a total abomination! But then I kept reading and my mouth is now watering wanting these brownies! I just heard about your blog from a friends facebook and had to check it out! I think you will be a great life saver from getting away from the same ol’ same ol’ every day food I make! Thanks!
Yeah, they definitely shouldn’t be dry at ALL. Take a look at my brownies before I frosted them and you’ll see, like, 52 holes from checking my brownies, haha! This is what makes baking so tricky–there are just so many variables, you know? Next time, I’d start checking around 25 minutes to see how they’re coming along.
Those look amazing! and ohhh Tim Riggins!!
I just LOVE your site and cookbook. I guess I go on and on about it to my family too, because my 10 year old started a blog this summer and she wanted to make something from your site. She made these brownies (with a little help form me) and they turned out AMAZING! http://busyizzy-busyizzy.blogspot.com/
Thanks for another great recipe.
I made these the other night with my boys and they were how shall I say it, delish!!!
I couldn’t wait for them to cool off completely before adding the frosting, so the warm marshmallows kind of mixed with the chocolate frosting, which was a-ok. We had them right after a very well balanced dinner and they were divine. They were still a smidge warm and ooey gooey. They taste the very best when you get all 3 key parts in one bite. When they are still warm it makes it much harder to eat and cut, but they taste so good. The next day they tasted just as good. Thanks for this.
FABULOUS! I just made these tonight. Moist. Fudgey. Chocolaty. Awesome! I cried when FNL ended, it was amazing just like these brownies. Thanks for the Tim Riggins brownies!