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Ultimate Mississippi Mud Brownies That Melt in Your Mouth Recipe

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★★★★★

4.9 from 86 reviews

Delight in the Ultimate Mississippi Mud Brownies, rich, moist, and loaded with gooey marshmallows and creamy chocolate frosting. These brownies melt in your mouth with a perfect balance of chocolate intensity and sweet, velvety texture, making them an irresistible treat for any chocolate lover.

Ingredients

Scale

Brownie Base

  • 1 cup unsweetened cocoa powder
  • 1/2 cup oil
  • 1/2 cup butter, softened (unsalted recommended)
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Topping

  • 2 cups mini marshmallows

Frosting

  • 1/2 cup melted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar (add gradually for desired consistency)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with non-stick cooking spray to ensure easy removal.
  2. Mix Cocoa and Oil: In a large mixing bowl, whisk together the oil and 1 cup unsweetened cocoa powder until the mixture is smooth and well combined, creating the chocolate base for the brownies.
  3. Add Butter and Sugar: Blend in the softened butter until creamy. Then add the granulated sugar and mix thoroughly to combine the ingredients evenly.
  4. Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the teaspoon of vanilla extract to enhance the chocolate flavor.
  5. Combine Dry Ingredients: Gently fold in the all-purpose flour and salt, making sure not to overmix to keep the batter tender and chewy.
  6. Bake Brownies: Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes until a toothpick inserted near the center comes out with moist crumbs but no raw batter.
  7. Add Marshmallows: Immediately sprinkle the 2 cups of mini marshmallows evenly over the hot brownies. Return the pan to the oven for an additional 2-3 minutes, just until marshmallows puff slightly and begin to melt.
  8. Cool Completely: Remove the pan from the oven and allow the brownies to cool completely in the pan to set and prevent the frosting from melting.
  9. Prepare Frosting: In a bowl, mix together the melted butter, 1/4 cup unsweetened cocoa powder, evaporated milk, and 2 cups of powdered sugar until smooth and creamy.
  10. Adjust Frosting Consistency: Gradually add the remaining powdered sugar to the frosting mixture, stirring continuously until the desired thick and spreadable consistency is reached.
  11. Frost Brownies: Spread the frosting evenly over the cooled brownies, smoothing the surface with a spatula.
  12. Serve: Cut into squares and serve for a decadent, melt-in-your-mouth chocolate treat.

Notes

  • For a fudgier texture, slightly underbake the brownies by a couple of minutes but ensure they are fully set at edges.
  • Use unsalted butter to control sodium levels and balance sweetness better.
  • Do not overmix the flour to avoid tough brownies.
  • Cooling the brownies completely before frosting prevents the frosting from melting or becoming runny.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
  • Mini marshmallows can be substituted with regular sized but may require slightly longer melting time.

Keywords: Mississippi Mud Brownies, chocolate brownies, gooey marshmallow brownies, chocolate frosting, easy brownies

Find it online: https://kitchenwithkai.com/ultimate-mississippi-mud-brownies-that-melt-in-your-mouth-recipe/