Description
These Mississippi Mud Bars are indulgent chocolate treats featuring a rich, fudgy brownie base topped with soft mini marshmallows and a smooth chocolate glaze. Perfect for satisfying your sweet tooth, these bars combine a moist cocoa-infused cake with a creamy, sweet topping that melts in your mouth. Easy to make and great for sharing, they are ideal for parties, dessert trays, or cozy family gatherings.
Ingredients
Scale
Dry Ingredients
- 1 ⅓ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients (Brownie Base)
- 1 cup salted butter, melted
- 4 large eggs
- ½ tablespoon vanilla extract
Topping
- 1 bag (10 ounces) mini marshmallows
Chocolate Glaze
- ¼ cup milk
- ¼ cup salted butter
- ⅓ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch rimmed baking sheet with parchment paper and lightly grease it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: Stir the melted butter, eggs, and vanilla extract into the dry ingredients. Mix gently just until everything is combined; avoid overmixing to keep the texture tender.
- Spread Batter: Evenly spread the brownie batter into the prepared baking pan, smoothing the surface to ensure even baking.
- Bake Base: Bake the batter for 16 minutes or until a toothpick inserted into the center comes out clean. Be cautious not to overbake as you want a moist, fudgy base.
- Add Marshmallows: Remove the pan from the oven and sprinkle the mini marshmallows evenly over the warm brownies. Return the pan to the oven and bake for an additional 2 minutes until the marshmallows soften slightly without melting completely.
- Cool Bars: Remove from oven and allow the bars to cool completely to room temperature before applying the glaze.
- Prepare Chocolate Glaze: In a medium saucepan over medium heat, combine the milk and butter. Heat until the butter is melted. Whisk in the cocoa powder until smooth. Remove from heat and whisk in the powdered sugar and vanilla extract until the glaze is well combined and smooth.
- Glaze Bars: Let the chocolate glaze cool slightly, then drizzle it evenly over the cooled bars. Allow the glaze to set completely before slicing.
- Serve: Cut the bars into 24 equal pieces and serve. Enjoy your decadent Mississippi Mud Bars!
Notes
- Do not overmix the brownie batter to maintain a tender, fudgy texture.
- Watch the marshmallows closely as they soften quickly and should not melt completely.
- Let the bars cool fully before glazing to prevent the glaze from melting or sliding off.
- You can store these bars in an airtight container at room temperature for up to 3 days.
- For a richer flavor, use high-quality unsweetened cocoa powder.
- Optional: Add chopped nuts to the batter for extra texture.
