Chocolate Marshmallow Brownies


…or Mississippi Mud Cake as it is sometimes called.


Brownies are good all by themselves. But then if you add warmed marshmallows and a layer of chocolate frosting . . . heaven! These brownies are soft and melt in your mouth. And if you’re in a hurry, make brownies from a box and then add the marshmallows and frosting. You really can’t lose no matter what.


1 cup butter, melted

2 cups sugar

½ cup unsweetened cocoa

4 large eggs, lightly beaten

1 t vanilla extract

1/8 t salt

1 ½ cups flour

1 ½ cups coarsely chopped pecans (optional)

1 bag miniature marshmallows

Chocolate frosting (see recipe below)


Whisk together first 6 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15 x 10-inch jelly-roll pan. Bake at 350 for 18-22 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven. Top warm cake evenly with marshmallows. Return to oven and bake 3 ½ minutes. Drizzle chocolate frosting over warm cake. Cool completely.


Note: Substitute two 19.5 oz. packages brownie mix, prepared according to package directions for first 7 ingredients, if desired. Stir in chopped pecans. Bake at 350 for 30 minutes. Proceed with marshmallows and frosting as directed.


Chocolate Frosting:

1 – 32-oz. package powdered sugar

1 cup evaporated milk

½ cup butter, softened

2/3 cup unsweetened cocoa


Mix butter with cocoa. Add milk and powdered sugar alternately while beating with an electric mixer at medium speed until smooth.


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4 Responses to Chocolate Marshmallow Brownies

  1. Kim Bee says:

    I could eat a whole pan of these. What a stunning dessert.

  2. Ian McKay says:

    I used to make a chocolate marshmallow brownie from an old Fry’s Cocoa cook book. Your recipe is the closest I have found, perhaps even better. :) Outstanding.
    I have made the for a couple of birthdays. Kids fight over the last of the CMBs (who are we kidding, my wife and I are in there too).

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