Enjoy a slice of nutty, gooey Mississippi mud pie on the go with our brownie recipe.
This dense dessert, so named because it resembles the muddy banks of the Mississippi River, is packed with rich texture and flavour. But what if you want a version of Mississippi Mud Pie that’s a bit more portable, and a little less messy? Try it in brownie form! Here’s how.
Mississippi Mud Pie Brownies
Serves: 6
Prep time: 10 minutes
Bake time: 25 minutes
Ingredients
Brownies
175 mL (3/4 cups) all-purpose flour
30 mL (2 tbsp) unsweetened cocoa powder
5 mL (1/2 tsp) salt
125 mL (1/2 cup) unsalted butter, at room temperature
250 mL (1 cup) white sugar
3 mL (3/4 tsp) pure vanilla extract
2 whole large eggs
150 mL (3/4 cups) semi-sweet chocolate chips
125 mL (1/2 cup) crunchy peanut butter
7 mL (1 1/2 tsp) canola oil
Tip: In a time crunch? Use brownie mix and top with marshmallows, peanut butter and pre made chocolate frosting for a quick fix.
Topping
500 mL (2 cups) mini marshmallows
125 mL (1/2 cup) toasted pecans, chopped
Frosting
500 mL (2 cups) confectioners sugar
1 mL (1/4 tsp) salt
60 mL (4 tbsp) unsalted butter
30 mL (2 tbsp) unsweetened cocoa powder
50 mL (1/4 cup) plus 30 mL (2 tbsp) milk
1 mL (1/4 tsp) pure vanilla extract
Instructions
Preheat oven to 180 C (350 F) and line an 20 1/2-by-20 1/2-centimetre (8-by-8-inch) square baking pan with parchment paper
In medium bowl, combine flour, 30 mL (2 tbsp) cocoa powder, and 2 mL (1/2 tsp) salt, and then set aside
In large mixing bowl, beat together 125 mL (1/2 cup) butter, sugar and 3 mL (3/4 tsp) vanilla until creamy
Add the eggs one at a time and stir dry ingredients into batter
Pour batter into prepared pan, spread evenly and sprinkle with chocolate chips
Bake in preheated oven for 22-25 minutes
When brownie layer is done baking, combine peanut butter and oil in a microwave-safe bowl and microwave on high for 20 seconds to soften
Pour this warm mixture over hot brownie and spread
Sprinkle the peanut butter-covered brownies with marshmallows and return to oven to bake for 3 more minutes, or until the marshmallows puff
Remove from oven and sprinkle puffed marshmallows with toasted pecans
To make the frosting
Combine confectioners’ sugar and salt
In small saucepan, melt 60 mL (4 tbsp) butter over medium heat
When butter is melted, add the 30 mL (2 tbsp) of cocoa powder and 50 mL (1/4 cup) of the milk and heat until the mixture begins to boil
Pour this mixture into confectioners’ sugar/salt mixture and beat on high speed with an electric mixer until smooth and glossy
If frosting is not pourable at this point, add remaining 30 mL (2 tbsp) of milk
Beat in 1 mL (1/4 tsp) vanilla, and then pour evenly over puffed marshmallows and pecans
Let cool completely in refrigerator for 1-2 hours, and then cut into squares and enjoy!
