Missippi mud brownies


  1. For the brownies:
  2. 1/3 cup unsweetened cocoa powder
  3. 1/2 cup oil (vegetable or canola oil)
  4. 1/2 cup butter , softened
  5. 2 cups granulated sugar
  6. 4 large eggs
  7. 2 teaspoons vanilla extract
  8. 1 1/2 cups all-purpose flour
  9. 1 teaspoon salt
  10. 3 cups mini marshmallows
  11. For the frosting:
  12. 1/2 cup melted butter
  13. 1/3 cup unsweetened cocoa powder
  14. 1/3 cup evaporated milk
  15. 1 teaspoon vanilla extract
  16. 3-3 1/2 cups powdered sugar


  1. Preheat oven to 350 degrees F. Grease a 9×13” pan with non-stick cooking spray.

  2. In a large mixing bowl, pour oil over cocoa powder and mix. Add softened butter and mix until smooth. Add sugar and mix for 1 minute. 

  3. Add eggs, one at a time, mixing after each addition. Add vanilla and mix. Add flour and salt and stir to combine. 

  4. Our batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

  5. Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.

  6. Once brownies are cool, make the frosting.

  7. For the frosting: Add melted butter, cocoa powdered, evaporated milk, vanilla, and 2 cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth. 

  8. Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I usually use about 3 1/4 cups powdered sugar.

  9. Spread frosting over the cooled brownies and cut into squares. I’ve found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.

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