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 flavour. 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: $


175 mL (3/4 cups) all-purpose flour
30 mL (2 tbsp) unsweetened cocoa powder
5 mL (1/2 tsp) salt
125 mL (1/2 cup) unsalted butter, at room temperature
250 mL (1 cup) white sugar
3 mL (3/4 tsp) pure vanilla extract
2 whole large eggs
150 mL (3/4 cups) semi-sweet chocolate chips
125 mL (1/2 cup) crunchy peanut butter
7 mL (1 1/2 tsp) canola oil 

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

500 mL (2 cups) mini marshmallows
125 mL (1/2 cup) toasted pecans, chopped 

500 mL (2 cups) confectioners sugar
1 mL (1/4 tsp) salt
60 mL (4 tbsp) unsalted butter
30 mL (2 tbsp) unsweetened cocoa powder
50 mL (1/4 cup) plus 30 mL (2 tbsp) milk
1 mL (1/4 tsp) pure vanilla extract 


  1. Preheat oven to 180 C (350 F) and line an 20 1/2-by-20 1/2-centimetre (8-by-8-inch) square baking pan with parchment paper
  2. In medium bowl, combine flour, 30 mL (2 tbsp) cocoa powder, and 2 mL (1/2 tsp) salt, and then set aside
  3. In large mixing bowl, beat together 125 mL (1/2 cup) butter, sugar and 3 mL (3/4 tsp) 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 60 mL (4 tbsp) butter over medium heat
  3. When butter is melted, add the 30 mL (2 tbsp) of cocoa powder and 50 mL (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 30 mL (2 tbsp) of milk
  6. Beat in 1 mL (1/4 tsp) 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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