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
OK – so I’ve never seen Friday Night Lights… am I totally missing something here?! Should I start watching it?! LOL
(just making sure… THIS is the show you’re all referring to, correct?) I can start watching it on Netflix Instant Play! http://movies.netflix.com/WiMovie/Friday_Night_Lights/70136125?trkid=2361637
Oh, my gosh, Jennifer, it’s seriously my favorite show ever. Yep, that’s the one–just make sure it’s the TV series and not the movie with Billy Bob Thornton.
yep, that is the TV show (I double-checked to make sure it was the TV show). I’ll have to catch an episode or two on netflix to see if I like it 🙂 Thanks!
I LOVE LOVE LOVE Tim Riggins! I am so happy he is out of jail 😉 I will be making these for sure, just like I made your last brownie post! (and ate most by myself) Considering I am 7 1/2 months prego this could be risky…….
Yummo! Can’t wait to make these!
I had to laugh at your “discussions” with your husband because we have the EXACT same conversations in our house, only opposite (minus the Katy Perry. I don’t even know her music). And if you never throw anything away, it’s a lot easier to keep track of it! Anyway, because of that, maybe my husband will think these brownies are fantastic (but I’m pretty sure I will too).
By the way, my mom thinks it’s an abomination to NOT put nuts in brownies. I think she’s crazy.
Oh, Kate, I KNEW we were kindred spirits… Nuts in brownies are, most definitely, an abomination!!! 🙂 Good call using the flat marshmallows for these brownies – I will give that a try next time. The only difference in my stand-by MS Mud brownies is the top layer is more of a glaze to be drizzled over the top, though it’s made up of the same ingredients – just not beat in the mixer. Either way… YUMMY!!
How many flat marshmallows DOES it take to cover the pan? Thanks in advance.
ALMOST one bag. I had four left.
Chocolate brownies + Tim Riggins = YUM! They look delish…uh, as does Mr. Riggins!
I have had these “mississippi mud” brownies since I was a kid. The recipe is so tattered and stained its hard to read now. (have you tried making it with brownie mix to cut the prep time?) My mom actually just made a batch while I was home with my kids for a month! I can’t believe how many times I walked by and just took a “bite”! So good and so not too chocolatey.
ummm… yes please!!! 🙂
Apparently we’re soulmates. I make these all the time just from a brownie mix–that’s not the soulmate part. But I am constantly losing EVERYTHING. I’ve had my ring replaced because I lost it on a road trip, not to mention the thirty thousand other times I’ve lost (and then found) it. I hate that about myself. Also, I have a major crush on Tim Riggins.