Description
These Mississippi Mud Brownies, also known as Tim Riggins Brownies, are a rich, decadent chocolate treat topped with a fluffy marshmallow layer and a creamy chocolate frosting. Perfect for sharing, these brownies combine a fudgy, chocolate-packed base with gooey marshmallows and a luscious cocoa frosting to create an indulgent dessert that’s sure to impress.
Ingredients
Brownie Batter
- 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 teaspoon 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
Topping
- 3 cups mini marshmallows (or enough flat marshmallows to cover a 9x13" 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 extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350℉. Lightly grease and optionally flour a 9x13" baking pan to prevent sticking, then set it aside for later.
- Mix dry ingredients and wet ingredients: In a large bowl or the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking powder, and salt. Add melted butter, lightly beaten eggs, and vanilla extract. Beat on medium speed for about 3 minutes, scraping the bowl occasionally, until smooth and well combined.
- Add chocolate chips and bake: Stir in the chocolate chips, then spread the batter evenly into the prepared pan. Bake for 25 to 40 minutes, or slightly less if using a metal pan. Check doneness by inserting a toothpick or pick into the brownies; it should come out clean when done.
- Add marshmallow topping and puff: Once baked, remove the brownies from the oven and immediately spread the mini marshmallows evenly over the top. Return the pan to the oven for 2-3 minutes or until the marshmallows puff up and become slightly golden. Remove and allow to cool completely.
- Prepare and spread frosting: While the brownies cool, beat the frosting ingredients—melted butter, cocoa powder, milk, powdered sugar, and vanilla extract—on high speed until light and fluffy. Spread this frosting evenly over the cooled brownies. Use a disposable knife for cleaner cuts. Slice into 24 squares and serve.
Notes
- Baking times may vary significantly depending on your pan type; glass pans usually need longer baking times than metal pans.
- If you prefer less sweetness, you can adjust the sugar slightly but it may affect texture and flavor.
- Use mini marshmallows for better coverage and puffing, but flat marshmallows can be substituted.
- Allow the brownies to cool completely before frosting to keep the frosting from melting.
- Cut brownies with a disposable or plastic knife to prevent sticking and clean edges.
