Mississippi Mud Brownie Pie

This here’s the real Mississippi Mud, y’all, and it ain’t subtle.

A thick brownie layer bakes up dense and fudgy, then gets slathered with marshmallow cream while it’s still piping hot so everything melts together into sweet, sticky goodness. The chocolate frosting goes on next, loaded with chopped pecans for crunch that cuts through all that sweetness.

It’s the kind of dessert that shows up at every church potluck, family reunion, and bake sale across the South for good reason.

Kitchen Tips

• Spread the marshmallow cream on the hot brownie base straight out of the oven. The heat makes it melt and spread easier, creating that signature gooey middle layer.
• Let the marshmallow layer cool completely before adding the frosting, or the frosting will slide right off into a melted mess.
• Use a metal spatula dipped in hot water to spread the frosting smoothly. Wipe it clean and re-dip between passes.
• Cut this bad boy into small squares. It’s rich enough that a little goes a long way, and you’ll get more servings out of the pan.

Kitchen Variations

• Walnut Swap: Trade pecans for walnuts in both the brownie and frosting if that’s what you’ve got in the pantry.
• Mint Twist: Add ½ teaspoon peppermint extract to the frosting for a chocolate-mint combo that tastes like fancy after-dinner mints.
• Extra Gooey: Double the marshmallow cream layer for folks who like their desserts on the sweeter, stickier side.