Mississippi Mud Brownies Made With Cocoa Powder

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Made from scratch with simple pantry staples and real cocoa powder, each bite is loaded with a fudgy brownie base, a layer of gooey marshmallows, and decadent chocolate frosting poured right on top.

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It’s the kind of old-fashioned Southern dessert that feels like a warm hug. Perfect for potlucks, holidays, or anytime you’re craving something rich and chocolatey!

• Prep time: 20 minutes
• Bake time: 20-25 minutes
• Total time: 45 minutes
• Servings: 24
• Prep level: Beginner +

Ingredient Notes

• Cocoa powder: Use unsweetened cocoa powder for that deep, rich chocolate flavor. Dutch-processed or natural, both work well. 
• Oil and butter: Using both in the brownie mixture creates a balanced texture and rich flavor. Butter – provides the rich classic “brownie” taste. Oil – Helps create a tender, dense, and fudgy texture.
• Sugar: Crucial for the overall balance of the brownie. Granulated sugar provides sweetness, moistness, and tenderness. It also helps form a thin, crackly crust on top of the brownies during baking.
• Large eggs: Let the eggs come to room temperature. This step helps them emulsify better, resulting in a more cohesive, smoother brownie batter.
• Flour:​ All-purpose flour works perfectly in this recipe.
• Marshmallows: The signature “mud” layer. Mini marshmallows allow you to spread them more evenly across the entire top of the brownies. They melt slightly into the warm brownies, and every piece has a little bit of gooey marshmallow.
• Chocolate frosting: A simple stovetop mixture of melted butter, cocoa powder, heavy cream, and powdered sugar that’s poured over the top of the marshmallows while warm. It not only completes this delicious dessert, but it takes it to the next level!

Step-by-Step Instructions

Preheat your oven and grease a baking pan. In a bowl, whisk the cocoa powder and oil until smooth. Add in the butter (very soft or melted butter). Use a hand mixer to blend until smooth.

Next, mix in the sugar, eggs, salt, and vanilla extract. Beat until well combined. Add the flour to the wet ingredients and mix until just combined. Don’t overmix.

Pour the batter into the prepared pan and spread it evenly. Bake brownies until a toothpick inserted in the center comes out clean with a few moist crumbs.

Remove from the oven and sprinkle marshmallows evenly over the top of the hot brownies. Return to the oven for 2-3 minutes. Just long enough for them to puff up slightly.

In a saucepan, melt butter over medium heat. Whisk in the cocoa powder, cream, and vanilla. Remove from the heat and gradually mix in the powdered sugar until smooth and thick.

Spread the warm frosting over the marshmallow layer. Let the brownies cool completely before slicing.

For complete measurements, see the recipe card below.

Laura Belle’s Tips

1. Don’t over-bake the brownies​ – Pull them from the oven when a toothpick comes out with a few moist crumbs. You want them to have a fudgy texture, not dry and chewy.
2. Spread the frosting while warm​ – The heat helps it spread smoothly over the marshmallows and set into that glossy, mud-like layer.
3. Let them cool before cutting – It’s very tempting to dig into them right away, but letting the brownies rest allows the layers to set nicely, which you want for cleaner slices.
4. For extra clean cuts – Chill the brownies for at least 30 minutes before slicing and use a sharp knife. You can run the knife under hot water and wipe it clean between each cut for an even cleaner slice. A plastic knife can also work well with the sticky marshmallows.

Storing

​Room temperature – cover tightly with plastic wrap on the counter for up to 3 days.

Refrigerator – store in an airtight container for up to 5 days.

Freezer – Once cooled and set, cut into squares and layer with parchment paper in an airtight container. Freeze for up to 2 months. Thaw at room temperature before serving.

To Reheat

If you love that gooey, just-baked texture, warm a cut brownie square in the microwave for 10-15 seconds before enjoying.

Keep the sweetness going with more dessert favorites!

•  Potbelly Oatmeal Chocolate Chip Cookie Recipe (Copycat) – Rich chocolate chips in every bite, perfectly balanced with delicious oats.
• Easy Mini Pecan Raisin Tarts – An easy recipe you can whip up without spending hours in the kitchen.
• Easy Bread Pudding with Rum Sauce – A sweet and delicious dessert with a touch of New Orleans charm!
• Easy Chocolate Texas Sheet Cake With Cinnamon – A classic Southern favorite with a hint of cinnamon that combines a moist chocolate cake with a rich chocolate pecan frosting.
• Sunday Brunch Toffee Coconut Crunch Cookies – from the Kitchen Whisperer. Delicious soft and chewy oat cookies packet with goodness!

Continue to Content

Yield: 24

Mississippi Mud Brownies Made With Cocoa Powder

Print

Made from scratch with simple pantry staples and real cocoa powder, each bite is loaded with a fudgy brownie base, a layer of gooey marshmallows, and decadent chocolate frosting poured right on top.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1/2 vegetable oil
• 1/2 cup unsalted butter – extremely soft or melted
• 2 cups granulated sugar
• 4 large eggs at room temperature
• 1.5 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1.5 cups all-purpose flour
• 3 cups miniature marshmallows
• Frosting:
• 1/2 cup butter (1 stick)
• 6 tablespoons of heavy whipping cream
• 1/4 cup cocoa powder
• 1 teaspoon vanilla
• 2.5 cups powdered sugar

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk the cocoa powder and vegetable oil until smooth.
3. Add in the butter (extremely soft or melted butter) and blend with a handheld mixer until smooth.
4. Next, mix in the sugar, eggs, salt, and vanilla extract. Beat until well combined.
5. Add the flour to the wet ingredients and mix until just combined. Don’t over-mix.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
8. Remove from the oven and immediately sprinkle the mini marshmallows evenly over the top of the hot brownies.
9. Return to the oven for 2-3 minutes. Just long enough for them to puff up slightly.
10. Make the chocolate frosting – In a medium saucepan, melt butter over medium heat.
11. Whisk in the cocoa powder, cream, and vanilla.
12. Remove from the heat and gradually mix in the powdered sugar on low speed until smooth and thick.
13. Spoon the warm frosting over the marshmallow layer. Spread evenly with a rubber spatula to cover.
14. Let the pan of brownies cool completely before slicing.

Notes

Helpful Equipment & Tools

• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Hand mixer
• 9×13-inch baking pan
• Rubber spatula
• Medium saucepan

Tips:

• Don't over-bake the brownies
• Spread the frosting while warm
• Let them cool before cutting

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 264Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 93mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 3g

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