I’m absconding with the Mississippi Mud Bars.
You see, this recipe for an intensely buttery, fudgy brownie that’s interlaced with chocolate chips, smothered with a layer of gooey, melty marshmallows, then smeared a layer of shiny fudge frosting is sized for two and, quite frankly, I want both servings.
The recipe for this decadent gift from the chocolate gods hails from the latest cookbook in my collection, Dessert for Two. This bible of small-batch dessert baking—recipes that yield desserts for two or a few, instead of eight to 10—has been in my possession only a few short weeks, and I’ve already splattered its pages with butter. For a cookbook, I can imagine no higher praise.
First, I appreciate Dessert for Two as a resource to bake desserts that are more appropriately sized for our household of two, especially since only of us (ahem, moi) has a serious sweet tooth. I am also smitten with its appetite-inducing photography and the exciting range of dessert options—from cheesecakes to meringues to oatmeal cream pies, this book truly offers something for everyone. Finally, Dessert for Two feels alive, thanks to the personal stories and creativity of its author, Christina.
Christina and I became “blog friends” at some point in 2013 when I emailed her because, “OMG! Your wedding colors are the same as MY wedding colors! Don’t you just LOVE coral? And you love whiskey? I love whiskey. We should be friends!”
For whatever strange reason, instead of blocking my email address and taking out a restraining order against me, Christina sent me a super sweet response. I owe one of my dearest friendships—in both the blog world and the real world—to a shade of pink and booze.
Decadent and Rich Mississippi Mud Bars
Christina’s blog and now her cookbook have become my dessert recipe go-tos. I can have her Brownies for Two recipe mixed and in the oven in less than seven minutes—a magnificent, dangerous ability—and every leftover baguette in our house meets its ultimate destiny as one her bread puddings (this recipe and this one are two of my favorites).
Choosing a recipe from Dessert for Two to feature here was no casual task. Should I begin with the Hello Dolly Bars or the Lemon Amaretto Rice Pudding? The Peanut Butter Pie or the Moonshine Tiramisu? I finally settled on Mississippi Mud Bars for one ironclad reason: her husband Brian told me that they were one of his absolute favorites from the book. Brian, you have excellent taste.
Christina’s Mississippi Mud Bars are positively sinful, and I loved every indulgent bite. From start to finish, I had these babies in the oven in less than 10 minutes, and with a large enough cup of coffee at my disposal, I’m confident that I could polish off the pan in 15.
How to Store Mississippi Mud Brownies
- To Store. Bars can be stored in an airtight storage container at room temperature for up to 4 days.
- To Freeze. Store leftover bars in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.
More Delicious Chocolate Treats
- Vegan Brownies
- Chocolate Muffins
- Avocado Brownies
- Dark Chocolate Red Wine Truffles
- Double Dark Chocolate Cookies
In the meantime, here’s the recipe for the most glorious Mississippi Mud Bars. Feel free to share them with your Valentine…or devour them all while he/she’s out of the room. I’ll love you just the same!
Happy Valentine’s Day everyone! Wishing you all a sweet day, filled with your favorite treats.
Mississippi Mud Bars
For the Bars:
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 cup granulated sugar plus 1 tablespoon
- 1/4 cup unsweetened cocoa powder plus 2 tablespoons
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup chocolate chips
- 1 cup mini marshmallows
For the Frosting:
- 3 tablespoons unsalted butter melted
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- TO MAKE THE BARS: Preheat the oven to 325°F, and line a 9x5x3-inch loaf pan with parchment paper.
- In a medium-size, microwave-safe bowl, combine the butter, sugar, and cocoa powder. Microwave on high for 30 seconds. Stir the mixture very well, and then microwave for another 30 seconds. Carefully remove the bowl from the microwave.
- Add the salt and vanilla to the warm butter mixture, and stir for about a minute to cool down the batter. Next, stir in the egg until well combined.
- Sprinkle in the flour, and then give the batter about fifty brisk strokes, using a wooden spoon. Stir in the chocolate chips, and then spread the mixture in the prepared loaf pan.
- Bake for 23 minutes. A toothpick inserted into the center should have moist crumbs.
- Top evenly with the mini marshmallows, and return the pan to the oven for 2 to 5 minutes. The marshmallows will puff up, but it’s best to remove the pan from the oven before they start to brown.
- TO MAKE THE FROSTING: Remove the pan from the oven, and then begin making the frosting. Beat together all the ingredients until thick and spreadable. Pour evenly over the marshmallow layer while still warm, and refrigerate until set.
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I am delighted to be providing a copy of Dessert for Two to the giveaway winner. As always, all opinions are my own.