Taste of the Nation: Mississippi Mud Pie Brownies

Taste of the Nation: Mississippi Mud Pie Brownies

Enjoy a slice of nutty, gooey Mississippi mud pie on the go with our brownie recipe.

By: Adam Easterling

This dense dessert, so named because it resembles the muddy banks of the Mississippi River, is packed with rich texture and flavor. But what if you want a version of Mississippi Mud Pie that's a bit more portable, and a little less messy? Try it in brownie form! Here's how. 

Mississippi Mud Pie Brownies
Serves: 6
Prep time: 10 minutes
Bake time: 25 minutes
Difficulty: Easy
Cost: $


3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoons salt
1/2 cup unsalted butter, at room temperature
1 cup white sugar
3/4 teaspoons pure vanilla extract
2 whole large eggs
3/4 cups semi-sweet chocolate chips
1/2 cups crunchy peanut butter
1-1/2 teaspoon canola oil 

Tip: In a time crunch? Use brownie mix and top with marshmallows, peanut butter and premade chocolate frosting for a quick fix.

2 cups mini marshmallows
1/2 cup toasted pecans, chopped 

2 cups confectioners sugar
1/8 teaspoons salt
4 tablespoons unsalted butter
2 tablespoons unsweetened cocoa powder
1/4 cups plus 2 tablespoons milk
1/4 teaspoons pure vanilla extract 


  1. Preheat oven to 350 F and line an 8-by-8-inch square baking pan with parchment paper
  2. In medium bowl, combine flour, 2 tablespoons cocoa powder, and 1/2 teaspoon salt, and then set aside
  3. In large mixing bowl, beat together 1/2 cup butter, sugar and 3/4 teaspoons vanilla until creamy
  4. Add the eggs one at a time and stir dry ingredients into batter
  5. Pour batter into prepared pan, spread evenly and sprinkle with chocolate chips
  6. Bake in preheated oven for 22-25 minutes
  7. When brownie layer is done baking, combine peanut butter and oil in a microwave-safe bowl and microwave on high for 20 seconds to soften
  8. Pour this warm mixture over hot brownie and spread
  9. Sprinkle the peanut butter-covered brownies with marshmallows and return to oven to bake for 3 more minutes, or until the marshmallows puff
  10. Remove from oven and sprinkle puffed marshmallows with toasted pecans

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To make the frosting

  1. Combine confectioners’ sugar and salt
  2. In small saucepan, melt 4 tablespoons butter over medium heat
  3. When butter is melted, add the 2 tablespoons of cocoa powder and 1/4 cup of the milk and heat until the mixture begins to boil
  4. Pour this mixture into confectioners’ sugar/salt mixture and beat on high speed with an electric mixer until smooth and glossy
  5. If frosting is not pourable at this point, add remaining 2 tablespoons of milk
  6. Beat in 1/4 teaspoon vanilla, and then pour evenly over puffed marshmallows and pecans
  7. Let cool completely in refrigerator for 1-2 hours, and then cut into squares and enjoy

Tip: Try a portable piece of another Southern staple with pecan pie cookie bars.

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