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’m not a huge fan of sweet stuff, as I much prefer salty and crunchy but OH MY these brownies – for their name alone – grabbed my attention! I can TOTALLY support the Tim Riggins theory!
This will be my first recipe from your site… so excited. Making two batches – one for a potluck and one for my hubby to bring into work. The brownie rose up quite a bit. With the marshmallows it almost is the height of the pan. Waiting for them to cool so we can frost them. Trying to hold off from picking off a couple of the toasted marshmallows while waiting… yum! 🙂
I can’t wait to try these! I adore how Tim Riggins is ALWAYS referred to as Tim Riggins…not Tim, not Riggins…Tim Riggins.
This inspired me to make brownies from scratch for the first time ever, and now I’m a believer. These were ah-mazing! And yes I ate them for breakfast, lunch, and dinner for about 3 days straight =)
No WAY!!! I just tried to make smores cupcakes (which the graham crust ruined too!) but this is what I really wanted all along. Thank you thank you for the deliciousness! I can’t wait to make them.
yikes are this amazing or what! i am so glad i had ALL of the ingredients in my cupboards…oh and i just had to announce the wow factor to my facebook friends! thanks for the yummy treat! they were great!
Bless your heart! I found this recipe on a Friday Night Lights blog. You win. These will forever be a part of my kitchen as the Tim Riggins brownies. We should do a whole line of brownies for the boys. Jason Street? Matt Saracen? Smash? Vince? Tinker? Luke? Oh shoot… now I’m thinking I’ll just make up a whole FNL menu! 🙂
Oh. My. Gosh. We must create an entire FNL menu. Also, I checked out your website and there are not words to describe the jealousy I have for the signed picture of four of my favorite characters from that show. Kind of like Harry Potter, I can’t talk about Matt Saracen without crying.
Quick question, how do you store these? I can’t wait to try them.
Just cover the plate/pan with foil and they’ll get better every day! 🙂
I started checking mine at 30 minutes and they were literally still liquid. It’s truly impossible for me to account for every different baking situation, but I’m very sorry yours came out dry.
Two things: 1) I’m realizing that I am totally missing out by not having watched FNL and that I finally have to admit to my cousin that I am giving in and will be watching season 1 tonight. 2) You’re saying my weak attempt at losing my baby weight (I’m still clinging to the fact my baby is ONLY six months old and thus, my lame excuse for still looking like I’m pregnant) will have to be put on hold AGAIN because these will be in my belly tonight. Thank you for my AHA moment of the day.
P.S. For some reason, when I tried to print the brownies itself, no ready-made-Tim-Riggins-sinful brownie popped out of my printer. You need to get on that ASAP! ;p
First of all. Hi! I’m so glad to see you over here! Now, yes, you are totally missing out and are having the same realization that I did and it will change your life. Also, I have lots of weak attempts at “baby” weight loss that I blame on Tim Riggins. Only my baby is 4. Finally, we’ve got our web designer working on getting a Tim Riggins to pop out of the printer, and I’m hoping we can get a Coach Taylor version as well. 🙂