Description
Deliciously rich and fudgy Mississippi Mud Bars featuring a dense chocolate brownie base topped with softened mini marshmallows and a smooth, glossy chocolate glaze. Perfectly balanced sweetness and a moist, melt-in-your-mouth texture make these bars a crowd-pleaser for any occasion.
Ingredients
Scale
Brownie Base
- 1 â…“ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted butter, melted
- 4 large eggs
- 1/2 tablespoon vanilla extract
Topping
- 1 bag (10 ounces) mini marshmallows
Chocolate Glaze
- 1/4 cup milk
- 1/4 cup salted butter
- 1/3 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the 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. Set it aside for later.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 1 â…“ cups flour, 1 cup granulated sugar, 1 cup light brown sugar, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until well combined.
- Add Wet Ingredients: Stir in the melted butter, 4 large eggs, and 1/2 tablespoon vanilla extract to the dry ingredients. Mix gently and just until combined to avoid overmixing, which can toughen the bars.
- Spread Batter: Pour and evenly spread the batter into the prepared baking sheet, smoothing the top with a spatula for even baking.
- Bake the Bars: Bake in the preheated oven for 16 minutes, or until a toothpick inserted in the center comes out clean. Avoid over-baking to maintain fudginess.
- Add Marshmallows: Remove the pan from the oven. Evenly sprinkle the 10-ounce bag of mini marshmallows across the top of the baked bars.
- Softening Marshmallows: Return the pan to the oven and bake for an additional 2 minutes, just until the marshmallows soften but do not fully melt. Remove from oven and allow to cool completely before adding the glaze.
- Prepare the Chocolate Glaze: In a medium saucepan over medium heat, melt 1/4 cup butter in 1/4 cup milk. Whisk in 1/3 cup cocoa powder until smooth. Remove from heat and whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract until glossy and fully combined.
- Apply the Glaze: Let the glaze cool slightly for a few minutes, then drizzle it evenly over the cooled bars.
- Set and Serve: Allow the glaze to set completely before cutting. Cut into 24 bars and serve. Enjoy the rich chocolatey goodness!
Notes
- Do not overmix the batter to keep bars tender and moist.
- Watch carefully while baking the marshmallows to avoid melting completely; they should only soften.
- Allow the bars to cool fully to ensure the glaze sets well and bars cut cleanly.
- You can store these bars in an airtight container at room temperature for up to 3 days.
- For extra richness, consider adding chopped nuts like pecans or walnuts to the batter.
