Mississippi Mud Brownie Bake with Fudge and Pecans Tips, FAQ & printable recipe

Tips for success

To achieve perfectly clean squares, wipe your knife with a damp, warm cloth between each cut. This prevents the sticky marshmallow and fudge from dragging across the brownie, ensuring that each piece looks professional and neat.

If the marshmallows start to brown too quickly before the center is done, you can loosely tent the pan with aluminum foil for the final ten minutes of baking.

If you prefer a deeper chocolate flavor, use a dark chocolate fudge sauce or add a pinch of espresso powder to your brownie batter.

For a slightly salty contrast that enhances the chocolate, sprinkle a tiny amount of flaky sea salt over the marshmallows immediately after removing the pan from the oven. This small addition can elevate the entire profile of the dessert by balancing the sweetness of the marshmallows.

Variations

• Salted Caramel Mud: Drizzle thick salted caramel sauce over the brownies alongside the fudge sauce for a sweet and salty flavor profile that perfectly complements the toasted pecans.
• Dark Chocolate Espresso: Stir one tablespoon of instant espresso powder into the brownie batter and use dark chocolate fudge sauce to create a more sophisticated, intense chocolate experience.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to five days.

Freezer

Wrap individual squares tightly in plastic wrap and store in a freezer-safe bag for up to one month.

Reheat

Reheat in a microwave at low power for 15-20 seconds, or in a 300°F oven for 5 minutes until warmed through.

Store any leftover brownies in an airtight container at room temperature for up to two days. If you prefer them chilled, they can be kept in the refrigerator for up to five days.

When storing, place a sheet of parchment paper between layers to prevent the marshmallows from sticking to each other, which keeps the presentation intact for when you are ready to serve the next portion.

You can prepare the brownie batter and store it in the refrigerator for up to 24 hours before you plan to bake. However, do not add the marshmallows and pecans until you are ready to put the dish in the oven. This prevents the marshmallows from absorbing moisture from the batter, which keeps them light and fluffy during the baking process rather than dense or soggy.

Serving ideas

Serve these brownies at room temperature for the best texture. The fudge will be soft and gooey, and the marshmallows will provide a pleasant, chewy contrast.

They are excellent on their own, but if you want to make them even more special, serve each square with a small scoop of vanilla bean ice cream. The cold ice cream against the warm, fudgy brownie creates a classic and comforting dessert experience.

These brownies are perfect for casual gatherings or as a decadent end to a family dinner. Because they are quite rich, cut them into smaller squares if you are serving a crowd. They pair beautifully with a glass of cold milk or a hot cup of black coffee, which helps to cut through the sweetness of the fudge and the marshmallows, rounding out the flavors of the dessert perfectly.

Frequently asked questions

Recipe card

Mississippi Mud Brownie Bake with Fudge and Pecans

Prep 15 minCook 35 minRest 20 minTotal 1 h 10 minServes 12

Ingredients

• 1 batch fudgy brownie batter, prepared
• 1/2 cup chocolate fudge sauce
• 2 cups mini marshmallows
• 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C). Pour your prepared brownie batter into a greased 9x13 inch ceramic baking dish. Use a spatula to spread the batter into an even layer, ensuring it reaches all the corners of the dish for consistent baking.
2. Drizzle the chocolate fudge sauce evenly over the top of the raw brownie batter. Scatter the mini marshmallows and chopped pecans across the surface, covering the batter completely to ensure every serving gets a mix of the toppings.
3. Bake in the preheated oven until the brownies are set and the marshmallows are puffed and toasted golden. If using eggs in the batter, ensure the center reaches an internal temperature of 160°F (71°C) to be fully cooked. Remove from the oven and let cool for at least 20 minutes before slicing into squares.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

380

Protein

4.5 g

Carbohydrates

52 g

Fat

18 g

Fiber

2 g

Sugar

38 g

Sodium

210 mg

Automatic estimate from the ingredient list, not laboratory-verified.