Mississippi Mud Pie

Name: Mississippi Mud Pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup unsalted butter (for base), melted; 2 cups granulated sugar; 1/2 cup unsweetened cocoa powder, sifted; 4 large eggs; 2 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp salt; 4 cups mini marshmallows; 1/2 cup unsalted butter (for frosting), softened; 6 tbsp unsweetened cocoa powder (for frosting), sifted; 3 cups powdered sugar, sifted; 6 tbsp whole milk

A deeply indulgent Southern chocolate dessert with a brownie-like base, a gooey marshmallow layer, and a rich chocolate frosting. Dense, fudgy, and made for chocolate lovers.

60 minMediumServes 12520 cal/serving

AmericanDessertOvenVegetarianNut-FreeLow-SodiumNightshade-Free

Ingredients

1 cup unsalted butter (for base), melted
2 cups granulated sugar
1/2 cup unsweetened cocoa powder, sifted
4 large eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp salt
4 cups mini marshmallows
1/2 cup unsalted butter (for frosting), softened
6 tbsp unsweetened cocoa powder (for frosting), sifted
3 cups powdered sugar, sifted
6 tbsp whole milk

Instructions

1

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
2

In a large bowl, whisk together 1 cup melted unsalted butter (for base), 2 cups granulated sugar, and 1/2 cup sifted unsweetened cocoa powder. Add 4 large eggs and 2 tsp vanilla extract and whisk until smooth. Stir in 1 1/2 cups all-purpose flour and 1/2 tsp salt until just combined. Do not overmix.
3

Spread the batter evenly into the prepared pan. Bake for 25-28 minutes until the top is set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
4

Remove from the oven. Immediately scatter 4 cups mini marshmallows evenly over the hot brownie base. Return to the oven for 2-3 minutes until the marshmallows puff and are just beginning to turn golden. Remove and let cool for 10 minutes.
5

Make the frosting: Beat 1/2 cup softened unsalted butter (for frosting), 6 tbsp sifted unsweetened cocoa powder (for frosting), 3 cups sifted powdered sugar, and 6 tbsp whole milk together until smooth and spreadable. Spread evenly over the marshmallow layer while the base is still slightly warm.
6

Allow to cool completely before slicing. The frosting will set as it cools. Cut into squares and serve.

Questions

Can I make Mississippi Mud Pie dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter (for base), melted, 1/2 cup unsalted butter (for frosting), softened, 6 tbsp whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Mississippi Mud Pie gluten-free?

Yes. The gluten in this entry is 1 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Mississippi Mud Pie keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Mississippi Mud Pie?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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