Craving something ooey, gooey, and outrageously rich? You’re in the right place. These Mississippi Mud Brownies are next-level indulgence — think chewy Layered Brownies stacked with melty peanut butter, gooey marshmallows, toasted pecans, and slathered in thick, fudgy chocolate frosting. Yeah… we went there.
This isn’t just another brownie recipe — this is one of The Best Brownies Ever. Period. It’s basically a party in a pan, and everyone’s invited. Whether you’re baking for a potluck, a birthday bash, or just a Tuesday (no judgment), these Peanut Butter Mississippi Mud Brownies will steal the show.
FYI, the magic starts with a brownie base (yep, you can totally use your favorite Brownie Mix Desserts for a shortcut), then we build it up — marshmallow cream, nuts, peanut butter, chocolate… it’s a whole thing. The result? A dessert that tastes like Mississippi Mud S’mores-fudge Pie met a candy bar and had a delicious baby.
Wondering how to make Mississippi Mud Bars without a mess? We’ve got tips for that. Curious why they’re called Mississippi Mud Bars Recipes? It’s all about that thick, rich, chocolaty “mud” layer that mimics the real deal — minus the dirt, obvs.
Get ready to fall headfirst into a pan of Mud Brownies. Let’s bake!
How To Make Mississippi Mud Brownies - Easy Dessert Recipe
Ingredients
- For the brownies:
- ¾ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- ¾ tsp vanilla extract
- 2 large eggs
- ¾ cup semisweet chocolate chips
- ½ cup creamy peanut butter
- 1½ tsp canola oil
- 2 cups mini marshmallows
- ½ cup pecans, chopped and toasted
- For the frosting:
- 2 cups powdered sugar
- ⅛ tsp salt
- 4 tbsp unsalted butter
- 2 tbsp cocoa powder
- ¼ cup + 2 tbsp milk
- ¼ tsp vanilla extract
Instructions
Start with the prep: Set your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment or foil, then give it a quick coat of nonstick spray.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
Make the brownie batter: In the bowl of a stand mixer (or use a hand mixer), cream the softened butter, sugar, and vanilla until the mixture is pale and fluffy. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the dry ingredients just until combined—don’t overmix. Spread the batter evenly into the prepared pan, then sprinkle the top with chocolate chips.
Bake it: Pop the pan into the oven and bake for 22–25 minutes, or until a toothpick inserted in the center comes out mostly clean.
Peanut butter layer: While the brownies are hot from the oven, combine the peanut butter and canola oil in a small microwave-safe bowl. Heat for about 20 seconds until soft and easy to stir. Pour the peanut butter over the brownies and gently spread to the edges. Scatter the mini marshmallows over the top and return the pan to the oven for another 2–3 minutes—just until the marshmallows puff up.
Add the crunch: Once out of the oven, sprinkle toasted pecans on top of the gooey marshmallow layer.
Make the frosting: In a mixing bowl, combine the powdered sugar and salt. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the cocoa powder and ¼ cup of the milk, bringing the mixture just to a boil. Pour this hot cocoa mixture into the sugar blend and beat until smooth and shiny. If it’s too thick to pour, add the remaining 2 tablespoons of milk a little at a time until pourable. Stir in the vanilla.
Frost and finish: Pour the warm frosting over the marshmallow-pecan layer, spreading it to cover the entire surface. Let the whole thing cool completely before slicing into squares.
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