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
Success! I went for broke, and we made them from scratch. Except now we’re all obese, oops.
I’m trying these with one of the kids I nanny for tomorrow. One of the perks of my job is that I get to try out all your awesome recipes. We had your coconut chicken today and they loved it.
I’m tempted to use a mix for the base, as my kitchen assistant is nine and a half, but your recipe doesn’t seem too complicated, maybe we’ll go for it.
Oh my I just got to make me some of these!! I seriously love your sense of humor. Not only do you have great recipes but your blog is so fun to read!!!
I was searching you website for desserts with Dolce de Leche, because we had some sitting around and my husband loves it!! Well I found your recipe to make it but no recipes with dolce de leche as an ingredient…..But then I saw this recipe and decided to get creative! I used the brownie recipe from this post and poured 1/2 into my pan and then dropped the dolce de leche in spoonfuls and marbled it, poured the rest of the brownie batter and then did more dolce de leche marbled on top!!! They were delicious!!!!! Thanks for having an amazing brownie recipe on here for me to use, and if you are ever up for some chocolatey, carmely chewy amazingness, you could give it a shot too!!!
These are awesome. Verrry rich though, so have some milk on hand! Did you know a similar recipie is actually on the back of those flat marshmallows? It uses boxed brownines and no icing, suggests drizzling melted chocolate on top instead. But icing is waaaaay better!!! They are a pain to cut, so much so that one of my brownies looked very ugly, so I just HAD to eat that one and save the rest for coworkers. hahaha. Love your stuff, I keep begging for the cookbook at my library but I don’t think it’s coming. 🙁
These are amazing! I’m looking for excuses to make them now . . . The brownie recipe itself is good, without all of the other stuff, if you’re just looking for a brownie recipe. I love all of the other stuff, too, though. I didn’t have chocolate chips one time, and it was still fantastic. Leaving out those might help those who might think they’re too chocolatey. I only had half the amount of marshmallows once, and I might have actually preferred it. Both are good. And ladies, never worry about an ugly corner . . . that’s your excuse to eat some right away.
Oh. My. Goodness. These brownies look AMAZING!! However, this post has also made me so very sad, because I currently have no oven to bake in. We are at the tail end of a kitchen remodel, and our oven isn’t hooked up yet **sadface** I am also pregnant, and now craving some gooey, fudgey, brownie deliciousness, and have no way to make that happen. Note to pregnant self- stop perusing food blogs- they only lead to cravings and no good can come from that! 🙂 Seriously though- once our oven is hooked up, these brownies are the first thing I’m making!!
I bawled my eyes out, too! I feel like the characters HAVE to be real…If Dillon were a real town, you can bet money we’d be checkin out the scene. I was SO sad when it ended. And I love Timmy.
I made these this weekend (okay, I kinda cheated because I was in a hurry and used a box brownie mix) with some homade vanila ice cream and they were Fab! However, being Tim Riggin brownies how could they not?! Thanks for sharing.
I am smack in the middle of making these right now and oh. My. The smell alone just makes me want to dive in hands first and lick it right up!! Yum!!!! Can’t wait to taste them for real!!!