Mississippi Mud Pie
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.
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
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1
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
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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.
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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).
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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.
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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.
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6
Allow to cool completely before slicing. The frosting will set as it cools. Cut into squares and serve.