Description
Deliciously rich Mississippi Mud Bars featuring a moist chocolate base topped with mini marshmallows and a smooth chocolate glaze. These bars combine the fudgy texture of brownies with a creamy, chocolaty frosting, perfect for a decadent dessert or a sweet treat to share.
Ingredients
Scale
For the Bars
- 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
- 1 bag (10 ounces) mini marshmallows
For the 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
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees F. Line a 10×15-inch rimmed baking sheet with parchment paper and lightly grease it with cooking spray to prevent sticking. Set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking soda, and salt until fully combined to ensure even flavor distribution.
- Add Wet Ingredients: Stir the melted salted butter, eggs, and vanilla extract into the dry ingredients. Mix just until combined, being careful not to overmix to keep the bars tender and moist. Spread the batter evenly in the prepared pan.
- Bake Bars: Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to maintain fudginess.
- Add Marshmallows and Soften: Remove from oven and evenly sprinkle mini marshmallows over the top of the warm brownies. Place the pan back in the oven for an additional 2 minutes to soften the marshmallows without melting them completely. Remove and let cool completely before glazing.
- Prepare Chocolate Glaze: In a medium saucepan over medium heat, combine milk and butter. Heat until the butter melts. Whisk in unsweetened cocoa powder until smooth. Remove from heat and whisk in powdered sugar and vanilla extract until well combined. Allow the glaze to cool slightly to thicken.
- Glaze and Serve: Drizzle the chocolate glaze evenly over the cooled bars. Let the glaze set completely before cutting into 24 squares. Serve and enjoy the rich, chocolatey delight.
Notes
- Do not overmix the batter to avoid tough bars.
- Baking times may vary depending on oven; check with a toothpick.
- Let bars cool completely before glazing for best results.
- If glaze is too thick, add a teaspoon of milk to thin it slightly.
- Store bars in an airtight container at room temperature for up to 3 days.
