I’m absconding with the Mississippi Mud Bars.

Mississippi Mud Pie Bars. Decadent chocolate marshmallow bars topped with fudge frosting. to die for!

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.

Mississippi Mud Bars. Marshmallow brownies covered in fudge!

Dessert for Two Cookbook Giveaway and recipe for Mississippi Mud Bars

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.

Christina + Me

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.

Mississippi Mud Bars. Decadent brownies topped with marshmallows and fudge

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.

Mississippi Mud Pie Bars. Rich brownies topped with marshmallows and fudge frosting

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

Mississippi Mud Bars. The classic Mississippi mud pie in chocolate brownie form!

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 Pie Bars. Decadent chocolate marshmallow bars topped with fudge frosting. to die for!

Mississippi Mud Bars

5 from 1 vote
Mississippi Mud Bars taste just like classic Mississippi Mud Pie, but in easy bar form! A decadent double chocolate brownie with marshmallows and fudge.

Prep: 7 mins
Cook: 23 mins
Total: 35 mins

Servings: 2 giant, decadent bars

Ingredients
  

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

Instructions
 

  • 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.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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149 Comments

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  1. Yay!!! Thanks so much for the book! Can’t wait to get started. Except I have a feeling for me it will be more like “Desserts for One” ;)

  2. These are delicious but how do you spread frosting on top of warm, gooey marshmallows?? Yours look so perfect!

  3. Oh my these are a winner…..I make a Mississippi mud cake, but never thought to make them as a brownie :) You come up with some great ideas….am making this next…..

  4. Another question I forgot to ask…..approx. how many does this make ? I know it’s according to how large you cut them, but how many did you get by cutting them the size you did ?

    1. Hi! So sorry I’m just now seeing this question: The recipe is baked in a 9×5-inch pan, which I cut into six small squares, though the final size of each bar is up to you and how you’d like to cut them.

  5. Wow really disappointed with this recipe! Made the first batch, had to cook them for 35 minutes instead of 23 and still weren’t done. Marshmallows didn’t hold up under the weight of the chocolate which was impossible to spread. Made another batch to make sure I did everything correctly, same thing. Will not be making these again!

    1. I am so sad to hear this! I know it’s very disappointing to try a recipe and not have it work out. I’ve made these about four times myself, sometimes with the marshmallows and sometimes without, but it has worked for me all of the times. I wish I could pinpoint what went wrong, but it’s difficult without being in the kitchen beside you. Regardless, I’m so sorry that you didn’t have the same experience I did, and I wish you better luck with future recipes!

    1. Hi Rohde! I hate to be the bearer of bad news, but this actually just makes a 9 x 4″ pan, so even doubling wouldn’t be large enough. When you’re multiplying a recipe that many times in baking, it can be really risky. Because of that, I honestly can’t vouch for the results. I’m sorry I can’t give you answer that you are looking for, but I want this to turn out for you and for you to know that you would be in the realm of experimentation.

  6. Thanks for sharing this recipe! I made it last night for my husband and me. The only big change was that I didn’t add the mini chips to the brownie base. I also had just the large marshmallows, so I cut some in half and used those. I had some pecans, so I added them to the icing. Oh my! These are delicious and perfect portions.5 stars

  7. Hi, Erin. Greetings from Zurich, Switzerland. I would like to make the Mud Bars for my American Women’s Club Montly Coffee activity, theme this time being “Go Green,” so thought the “mud” element would be fun, not to mention delicious. Already saw the brilliant advice on using a larger pan from the remarks column. My question is: How far in advance can I prepare this? I would like to make it the day before, would that work? I know the brownie part is fine made ahead, just not sure about the marshmallow bit holding up.

    Thanks!, Maxine

    1. Hi Stella! Great question, and I am afraid there is no easy answer. This recipe is written and tested for a 9×5 loaf pan, so I just can’t say how it would perform in a larger one. I think a 9×13-inch pan would be a pretty big jump. You can certainly feel free to experiment, but I’m afraid I just can’t give you specific direction. Sorry!

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