I stole this recipe for Mississippi Mud Brownies from gritsandgouda.com. These decadent brownies start with boxed brownie mix. Vegetable oil and water are mixed with beaten eggs. Then brownie mix is added and stirred until combined. Next the brownie batter is spread into a baking dish and baked. When the brownies are removed from the oven, miniature marshmallows are sprinkled on top and the pan is covered with foil. After 8 minutes, the foil is removed and melted frosting is drizzled on top. The brownies are cooled for 1 hour until the frosting is set. Then the brownies are cut and served. You’ll want to focus on making these brownies once you know how easy they are to make.
The ingredients for this recipe are: 2 large eggs, ½ cup vegetable or canola oil, 2 tbsp water, 20 oz box chocolate brownie mix, 10 oz package miniature marshmallows and 16 oz can (container) ready-to-spread Pillsbury chocolate fudge frosting
Lightly beat the eggs together with a spoon in a large bowl. Add the oil and water stirring well to combine. Then stir in the brownie mix until combined.
Stir vigorously about 40 times. Pour the brownie batter evenly into a parchment lined baking dish.
Then spread the batter to the edges.
Bake, uncovered, at 350 F for 18 minutes. A toothpick inserted in the center comes out almost clean. Brownies will firm up as they cool.
Remove the pan of brownies from the oven and place on a wire rack. Immediately sprinkle with mini marshmallows evenly over the hot brownies.
Then immediately cover with aluminum foil.
Remove the foil after 8 minutes.
Spoon the frosting into a microwave safe bowl or a glass measuring cup. Microwave on HIGH for 25 seconds, then stir well. It should be a good pouring consistency. Drizzle the frosting over the partially melted marshmallows.
Allow the brownies to cool to room temperature. Then refrigerate at least 1 hour. Carefully remove the brownies out of the pan with the parchment paper or foil. Place on a cutting board and cut into desired number of pieces.
If you liked this recipe for Mississippi Mud Brownies then you can also try Gooey Brownies, Cookies and Milk Cheesecake Brownie Bars or French Silk Brownies.
Mississippi Mud Brownies
Ingredients
- 2 large eggs
- ½ cup vegetable or canola oil
- 2 tbsp water
- 20 oz box chocolate brownie mix
- 10 oz package miniature marshmallows
- 16 oz container ready-to-spread Pillsbury chocolate fudge frosting
Instructions
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Preheat oven to 350 F.
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Line a nonstick 9×13 baking dish with parchment paper or aluminum foil. If using foil spray with non-stick cooking spray.
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Lightly beat the eggs together with a spoon in a large bowl. Add the oil and water stirring well to combine. Then stir in the brownie mix until combined. Stir vigorously about 40 times.
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Pour the brownie batter evenly into the lined baking dish, spread to the edges.
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Bake, uncovered, for 18 minutes. A toothpick inserted in the center comes out almost clean. Brownies will firm up as they cool.
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Remove the pan of brownies from the oven and place on a wire rack. Immediately sprinkle with mini marshmallows evenly over the hot brownies. Immediately cover with aluminum foil.
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Remove the foil after 8 minutes.
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Spoon the frosting into a microwave safe bowl or a glass measuring cup. Microwave on HIGH for 25 seconds, then stir well. It should be a good pouring consistency. If too thick, microwave 4 seconds more.
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Drizzle the frosting over the partially melted marshmallows. Start in one corner and drizzle half of the frosting across the pan, then start in the opposite corner and drizzle across the other side. This allows some of the marshmallows to show through the top.
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Allow the brownies to cool to room temperature. Then refrigerate at least 1 hour.
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Carefully remove the brownies out of the pan with the parchment paper or foil. Place on a cutting board and cut into desired number of pieces.
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Store the brownies, covered, in the refrigerator.