Mississippi Mud Brownies (with Brownie Mix) Recipe

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I reimagined a boxed fudge brownie mix with marshmallows and melted store-bought chocolate icing into Shortcut Mississippi Mud Brownies that put Brownie Mix With Marshmallows front and center.

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I stumbled onto a Shortcut Mississippi Mud Brownies trick that feels like cheating, and I had to share. I start with a simple fudge brownie mix and pile on mini marshmallows for that gooey surprise, then top with mellow melted store bought chocolate frosting so it looks fancy even when it isn’t.

If you’ve ever chased an Ooey Gooey Fudge Brownies high or liked the idea of a Brownie Mix With Marshmallows mashup, this hits both notes. It’s loud, a little messy, and somehow everyone acts like you worked all day on it even though you did not.

Ingredients

Ingredients photo for Mississippi Mud Brownies (with Brownie Mix) Recipe

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  • Brownie mix: Sweet base with lots of carbs and sugar, convenience over homemade complexity.
  • Eggs: Bind and add protein a little fat and richer texture to the batter.
  • Vegetable oil: Provides tender crumb and calories pure fat no protein or fiber.
  • Mini marshmallows: Give gooey sweetness and chew mostly sugar with negligible nutrients.
  • Chocolate frosting: Packed with sugar and fat, finishes brownies glossy and very sweet.
  • Chocolate chips: Extra chocolate flavor and texture adds sugar and some fat.
  • Pecans: Crunchy and toasty add healthy fats some fiber and nutty flavor.
  • Water: Helps hydrate the mix little nutrition just a neutral thinning agent.
  • Cooking spray or butter: Prevents sticking butter adds flavor and saturated fat spray is lighter.

Ingredient Quantities

  • 1 (18.3 ounce) fudge brownie mix, the kind for a 9×13 pan

  • 2 large eggs

  • 1/3 cup vegetable oil

  • 2 tablespoons water

  • 2 cups mini marshmallows

  • 1 (16 ounce) container store bought chocolate frosting

  • 1 cup semisweet chocolate chips optional

  • 1 cup chopped pecans optional

  • Cooking spray or butter for the pan optional

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 pan with cooking spray or butter, parchment helps for cleanup but it’s optional.

2. In a large bowl stir together the fudge brownie mix, 2 large eggs, 1/3 cup vegetable oil and 2 tablespoons water until just combined, don’t overmix or you’ll lose fudginess.

3. If using the semisweet chocolate chips and pecans, divide each into two halves, stir one half of the chips and half the pecans into the batter for pockets of chocolate and crunch.

4. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.

5. Bake 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not raw batter, every oven is different so check at 2
5.

6. Remove pan from oven and immediately scatter 2 cups mini marshmallows evenly over the hot brownies; sprinkle the remaining chips and pecans on top if using.

7. Return to the oven for 2 to 5 minutes, just long enough for the marshmallows to puff and get slightly golden, watch them closely so they don’t burn.

8. While marshmallows are puffing, microwave the 16 ounce container of store bought chocolate frosting in 20 to 30 second bursts stirring in between until it’s pourable but not boiling, it should be warm and smooth.

9. Pour the warmed frosting over the marshmallows and spread gently with an offset spatula so the gooey marshmallows stay intact, press the remaining nuts and chips lightly into the frosting if you want extra texture.

10. Let the brownies cool completely at room temp or chill 20 to 40 minutes to set the frosting, then slice into squares and serve warm with ice cream or store in an airtight container for up to 3 days.

Equipment Needed

1. 9×13-inch baking pan (parchment paper or cooking spray for easy release)
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Whisk or fork
5. Rubber spatula (for scraping the bowl)
6. Offset spatula (for smoothing the frosting)
7. Microwave and a microwave-safe bowl or use the frosting container
8. Small knife and cutting board (for chopping pecans)
9. Oven mitts
10. Toothpick (to test doneness)

FAQ

A: You can but expect changes. An 8×8 will be much thicker and needs longer bake time, a 9×13 is what this recipe is made for. If you swap pans, watch closely and test with a toothpick, you want some moist crumbs not a dry stick.

A: No, you can use regular marshmallows cut in half or even marshmallow creme warmed and spread on. Mini ones melt more evenly though, so theyre easiest. If you want a toasted top, pop the frosted pan under the broiler for 20 to 30 seconds but dont walk away, it burns fast.

A: Nope, totally optional. Use what you like or have on hand. Toast the nuts first for extra flavor, and if you skip nuts try extra chips for texture.

A: Dont overbake. Start checking a few minutes before the package time, pull them when the edges are set and the center has moist crumbs. Let them cool a bit before adding marshmallows and frosting so they dont all sink.

A: Store covered at room temp for 2 to 3 days, refrigerate up to a week. To freeze, cut into squares, wrap tight in plastic and foil then freeze up to 3 months. Thaw at room temp, or microwave a few seconds to warm.

A: Yes, make the brownies a day ahead, add marshmallows and frosting the day of so they look fresh. If youre short on time, you can fully assemble and refrigerate overnight but bring to room temp before serving so the frosting isnt rock hard.

Mississippi Mud Brownies (with Brownie Mix) Recipe Substitutions and Variations

  • Eggs: swap with flax “eggs”, for 2 eggs mix 2 tbsp ground flax with 6 tbsp water, stir and let sit 5 mins, or use 1/2 cup unsweetened applesauce for a moister, slightly cake-like brownie.
  • Vegetable oil: replace with melted butter 1:1 for richer, more buttery brownies, or melted coconut oil 1:1 if you want a hint of coconut.
  • Water: use hot strong coffee (same 2 tbsp) to deepen the chocolate flavor, or use milk for a creamier batter.
  • Chopped pecans: swap for chopped walnuts 1:1 for similar crunch and flavor, or toasted sliced almonds for a milder bite.

Pro Tips

– Use parchment with a little cooking spray and leave an inch or two hanging over the edges so you can lift the whole brownie slab out. Makes slicing way cleaner and cleanup is way easier, trust me.

– Dont overmix the batter. Stir until just combined so the brownies stay fudgy not cakey. Also fold only half the chips and nuts into the batter and save the rest for sprinkling on top so you get pockets inside plus crunchy bits on the surface.

– Add the marshmallows right out of the oven and watch them the whole time when they go back in. They puff and burn fast. If you want more control, use a kitchen torch to toast them instead of returning the pan to the oven.

– Warm the frosting until pourable but not boiling, then let it cool a few seconds before pouring so it doesnt sink through the marshmallows. To get neat squares, chill the pan until the frosting sets then use a sharp knife warmed under hot water and wiped dry between cuts.

Mississippi Mud Brownies (with Brownie Mix) Recipe

Mississippi Mud Brownies (with Brownie Mix) Recipe

Recipe by Tina Braven

0.0 from 0 votes

I reimagined a boxed fudge brownie mix with marshmallows and melted store-bought chocolate icing into Shortcut Mississippi Mud Brownies that put Brownie Mix With Marshmallows front and center.


Pin

Servings

24

servings

Calories

300

kcal

Equipment: 1. 9×13-inch baking pan (parchment paper or cooking spray for easy release)
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Whisk or fork
5. Rubber spatula (for scraping the bowl)
6. Offset spatula (for smoothing the frosting)
7. Microwave and a microwave-safe bowl or use the frosting container
8. Small knife and cutting board (for chopping pecans)
9. Oven mitts
10. Toothpick (to test doneness)

Ingredients

  • 1 (18.3 ounce) fudge brownie mix, the kind for a 9×13 pan

  • 2 large eggs

  • 1/3 cup vegetable oil

  • 2 tablespoons water

  • 2 cups mini marshmallows

  • 1 (16 ounce) container store bought chocolate frosting

  • 1 cup semisweet chocolate chips optional

  • 1 cup chopped pecans optional

  • Cooking spray or butter for the pan optional

Directions

  • Preheat oven to 350 F and grease a 9×13 pan with cooking spray or butter, parchment helps for cleanup but it's optional.
  • In a large bowl stir together the fudge brownie mix, 2 large eggs, 1/3 cup vegetable oil and 2 tablespoons water until just combined, don't overmix or you'll lose fudginess.
  • If using the semisweet chocolate chips and pecans, divide each into two halves, stir one half of the chips and half the pecans into the batter for pockets of chocolate and crunch.
  • Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
  • Bake 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not raw batter, every oven is different so check at 2
  • Remove pan from oven and immediately scatter 2 cups mini marshmallows evenly over the hot brownies; sprinkle the remaining chips and pecans on top if using.
  • Return to the oven for 2 to 5 minutes, just long enough for the marshmallows to puff and get slightly golden, watch them closely so they don't burn.
  • While marshmallows are puffing, microwave the 16 ounce container of store bought chocolate frosting in 20 to 30 second bursts stirring in between until it's pourable but not boiling, it should be warm and smooth.
  • Pour the warmed frosting over the marshmallows and spread gently with an offset spatula so the gooey marshmallows stay intact, press the remaining nuts and chips lightly into the frosting if you want extra texture.
  • Let the brownies cool completely at room temp or chill 20 to 40 minutes to set the frosting, then slice into squares and serve warm with ice cream or store in an airtight container for up to 3 days.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 64.5g
  • Total number of serves: 24
  • Calories: 300kcal
  • Fat: 17.7g
  • Saturated Fat: 6.3g
  • Trans Fat: 0.3g
  • Polyunsaturated: 2.9g
  • Monounsaturated: 8.5g
  • Cholesterol: 7.8mg
  • Sodium: 91mg
  • Potassium: 33mg
  • Carbohydrates: 34.6g
  • Fiber: 1.1g
  • Sugar: 29.2g
  • Protein: 2.7g
  • Vitamin A: 33IU
  • Vitamin C: 0.5mg
  • Calcium: 21mg
  • Iron: 0.5mg

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