Wednesday, October 7, 2015

Mississippi Mud Brownies #Choctoberfest

Happy Wednesday! I don't know about you but it seems to me like this week should be over already. Monday and Tuesday have been super busy with work. I missed my little one so much. It was nice to not have to run out the door this morning.  

This morning was also good because I have a pan of these Mississippi Mud Brownies. I made these up for #Chocotoberfest.  They are probably some of the most decadent brownies I have ever made. Super chocolatey, packed full of walnuts, topped with marshmallows and then covered with chocolate buttercream frosting. Oh my!

There are several ways to make Mississippi mud desserts but I am pretty sure brownies are the way to go.  Also, marshmallows. You can used whipped topping but for me nothing beats the stringy marshmallow gooeyness.

I hope you enjoy and be sure to check out all of the other #Chocotoberfest recipes below.

Mississippi Mud Brownies

by Emily Morris
Prep Time: 20 minutes
Cook Time: 45 minutes
Keywords: bake dessert chocolate marshmallow walnuts brownies
Ingredients (serves 16)
  • 1 1/2 cups coarsely chopped walnuts
  • 1 (4-oz.) unsweetened chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 cups granulated sugar, like Imperial Sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 3 cups miniature marshmallows
  • Your favorite Chocolate Frosting recipe
Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. 

Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows and bake for an additional 5 minutes until marshmallows are slightly baked and browned.

Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.
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  1. Oh, boy, Emily, these are my kind of brownies. I remember making something similar pre-blogging days, but I'm sure I could never find that recipe! So glad to have yours to try :)

  2. Now that's what a I call ooey-gooey delicious dessert.:)

  3. Oh my is right...there just are no words for this chocolatey goodness.

  4. These look incredible! Love how rich and gooey they are!


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