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Mississippi Mud Cake (Brownies)

Oh my goodness, if you are trying to fit into a swimsuit this summer just run away from this recipe right now because the combination of chocolate, marshmallow, chocolate, butter, chocolate, sugar, chocolate, milk, and… what else… did I mention chocolate? will send your waistline expanding just from looking at the pictures. Ok, well, not really, but this is about as bad as those peanut butter chocolate krispie treats I made last February so proceed at your own risk and don’t say you weren’t warned.

Yes! You stayed! I figured your curiosity would get the better of you. And part of me wants to apologize to you for showing you this recipe. But, I won’t, because while you’ll hate me for it, you’ll love me for it too.

This recipe is from the New York Times Sunday Magazine from sometime in the early 1980s (I think; I couldn’t date it exactly). I think the first time I had them my mother made them to take to her friend Susan’s house for a Labor Day party. I remember periodically opening the fridge just to look at them longingly when no one was around and then waiting impatiently for dinner to be over so they could be served. Their texture is really special. The top icing gives a silky smoothness while the marshmallow layer gives a gooey stickiness finished off with the dense, rich, intensity of the brownie on the bottom. One bite and this dessert will own your soul.


Mississippi Mud Cake (Brownies)

Adapted from the NYTimes Magazine, Craig Claiborne with Pierre Franey


The Cake

  • 1/4 lb unsalted butter
  • 1 cups sugar
  • 2 eggs
  • 3/4 cup AP flour
  • 1/6 cup cocoa powder
  • 1 tsp vanilla
  • 1.5 cups mini-marshmallows

The Icing

  • 1/4 lb unsalted butter
  • 1/2 lb confectioners sugar
  • 1/6 cup cocoa powder
  • 1/4 cup evaporated milk


  1. Preheat the oven to 350 degrees.
  2. Grease and flour an 8×8 inch brownie pan.
  3. Cream the butter and sugar in the stand mixer.
  4. Add the eggs one at a time followed by the vanilla.
  5. In another bowl sift together the flour and cocoa.
  6. Slowly fold the flour and cocoa mixture into the butter and egg mixture.
  7. Pour into the brownie pan and smooth the top with a knife. Bake for approximately 25 minutes.
  8. Remove the pan from the oven and sprinkle the top with marshmallows. Return to the oven for approximately 10 minutes. Remove when the marshmallows are melted and golden brown.
  9. Allow the brownies to cool in the pan completely.
  10. Prepare the icing by sifting together the sugar and cocoa.
  11. Melt the butter in the saucepan and when melted add in the sugar, cocoa, and milk. Whisk to combine.
  12. Pour the hot icing on top of the cooled brownies.
  13. Put the pan in the refrigerator until it is completely cold.
  14. Cut and serve.

Cooking time (duration): 70

Number of servings (yield): 16

Meal type: dessert