One Mississippi Mud Brownie on a white plate with a fork surrounded by marshmallows and chocolate chips

The Most Delicious (Healthy!) Mississippi Mud Brownies

It’s hard not to love these delicious Mississippi Mud Brownies. Fudgy, gooey, and topped with sweet vanilla marshmallows and rich chocolate frosting, there’s a reason this is my favorite recipe in my Cookies, Brownies, Blondies, and Bars Sweets cookbook! Plus, they’re protein packed, gluten free, and can easily be made vegan.

Okay, guys. We have FINALLY reached the end of my top 5 count down of my FAVORITE recipes in the new Sweets (Cookies, Brownies, Blondies, and Bars) cookbook! We have already drooled over the Cake Batter Oreo Blondies, Frosted Sugar Cookie Bars, Healthier Seven Layer Magic Bars, and the Carrot Cake Blondies. And now here we are, drooling over MY NUMBER ONE FAVORITE recipe in the cookbook. THESE MISSISSIPPI MUD BROWNIES! 😍

I wish I could accurately describe just how epic these brownies are, but no words seem to do them justice! On their own, the brownies are perfectly fudgy and moist…but layered with gooey, melty marshmallows and the most amazingly rich chocolate frosting? It’s hard NOT to fall in love with these brownies!

Mississippi Mud Brownies can seem intimidating because they have three layers. But I want to stress just how EASY these are to make! The brownies require only one bowl. Once they’re done, you top them with marshmallows and then frosting. This brownie, marshmallow, and chocolate frosting combo will make your taste buds dance like they’ve never danced before! Healthy, easy, and delicious, you’ve GOT to try them!

WHY YOU’LL LOVE THESE MISSISSIPPI MUD BROWNIES

  • So incredibly gooey and melt in your mouth good!
  • Made with sweet and melty vanilla marshmallows and the best chocolate frosting you ever did have!
  • Brownies + marshmallows + chocolate = THE MOST EPIC COMBINATION EVER! I mean, come on! 😍
  • Lower in calories than your traditional chocolate brownie and have a punch of protein.
  • No one will ever guess that these brownies have been healthified. 😉
  • Have I mentioned they’re delicious? Because they’re freaking delicious, y’all!!!

INGREDIENTS

  • Protein powder – I used PEScience Gourmet Vanilla. A chocolate flavor would also work great. Not all protein powders bake the same, so if you use another brand, just make sure it is also a whey+casein blend and one that bakes well. For all PEScience products, you can save 10% off your purchase with my affiliate code Laurenfitfoodie.
  • Oat flour – I like the flavor oat flour brings, but all-purpose flour, 1:1 gluten-free flour, and whole wheat flour should work as good substitutes. If you don’t have oat flour, you can also blend quick oats in a blender until it reaches a flour consistency. I haven’t tried the brownie part of this recipe with almond or coconut flour, so I can’t speak on those. If do try, let me know how your brownies turn out in the comments!
  • Cocoa Powder – I used dark cocoa powder. I think this recipe tastes fudgier with black cocoa or dark cocoa powder, but if all you have is normal cocoa powder, you can use that.
  • Sweetener – I used Swerve Granular sweetener. You could also use erythritol, Splenda, stevia, normal sugar, or any other sweetener of choice.
  • Baking essentials – Baking powder and baking soda.
  • Canned pumpkin – Libby’s brand is my favorite. It produces the best texture.
  • Light butter – I used I Can’t Believe It’s Not Butter Light.
  • Milk – I used unsweetened almond milk. Any milk will work here!
  • Chocolate chips – Or any chips you fancy!
  • Mini Marshmallows – So sweet and gooey! The perfect topping for these brownies.
  • Nut Butter – used to make the chocolate frosting. I used American Dream Nut Butter (code Laurenfitfoodie saves you 10%), but any kind will do. The drippier, the better!
  • Sugar-free pancake syrup – You can replace with maple syrup or another sticky syrup if you wish.

HOW TO MAKE THESE MISSISSIPPI MUD BROWNIES

  1. Preheat the oven to 325°F. Line a 8×8-inch baking pan with parchment paper and/or spray with nonstick cooking spray.
  2. In a large bowl, add protein powder, oat flour, cocoa powder, sweetener, baking powder, and baking soda. Stir dry ingredients until they are mixed well. Then, add pumpkin, butter, milk, and melted chocolate. Using a hand (or stand) mixer, mix to combine. Pour the batter into the prepared dish. 
  3. Bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean. Be careful not to over-bake! You want to take them out right before they are done so they have a gooier texture.
  4. While the brownies are baking, make the chocolate frosting. Add all of the frosting ingredients together and beat until smooth. Set aside.
  5. Remove the brownies from the oven and immediately top with the marshmallows. Turn the oven off. Then, add the brownies with the marshmallows back in the oven for 5-6 minutes or until desired gooiness.
  6. To frost, scoop dollops of chocolate frosting over the soft marshmallows while the brownies are still hot. Then, gently spread or nudge the dollops of frosting around to touch each other. It won’t be perfect because the soft marshmallows make it tricky to truly “frost” the brownies, but it will be okay if marshmallows poke through in places. Frosting these brownies while they are still warm helps because the frosting will melt just a bit and make for extra gooey yumminess.
  7. Enjoy these brownies warm or put them in the refrigerator overnight. I personally prefer to let them set in the fridge overnight. This lets the flavors come together more!

TIPS FOR BEST BROWNIES

  • Use the ingredients called for in the recipe. I know, I know. Sometimes you need to substitute something in a crunch. But just remember, baking is a science! And using different ingredients can result in different flavors and textures, especially when protein powder is involved. So, for best results, try to match the ingredients as best as you can.
  • Don’t over-bake. These brownies actually still bake some when you remove them from the oven. I recommend taking them out when the edges are set and a toothpick inserted in the center comes out mostly clean. This will result in the most gooey texture! Baking until the toothpick comes out totally clean will result in a more cakey brownie, which is not what we’re going for.
  • Let chill over night. For the best results, make the brownies and let them sit in the fridge overnight. They are good when you frost them after they’ve cooled off from the oven, but I promise you they are 10x better when they are chilled and the flavors have had time to come together.

MORE DELICIOUS DESSERTS

WANT TO MAKE THIS RECIPE?

If you try these Mississippi mud brownies and love them, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 9

The Most Delicious (Healthy!) Mississippi Mud Brownies

One Mississippi Mud Brownie on a white plate with a fork surrounded by marshmallows and chocolate chips

It's hard not to love these delicious Mississippi Mud Brownies. Fudgy, gooey, and topped with sweet vanilla marshmallows and rich chocolate frosting, there's a reason this is my favorite recipe in my Cookies, Brownies, Blondies, and Bars Sweets cookbook! Plus, they're protein packed, gluten free, and can easily be made vegan.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

Brownie Layer:

  • 2 scoops chocolate or vanilla protein powder (62g)
  • 1/4 cup oat flour (30g)
  • 1/3 cup cocoa powder (40g)
  • 1/4 cup Swerve granular sweetener (48g)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup canned pumpkin (244g)
  • 2 Tbsp light butter, softened (28g)
  • 2 Tbsp unsweetened almond milk (30g)
  • 2 Tbsp semi-sweet chocolate chips, melted (30g)

Marshmallow Layer:

  • 1.5 cups mini marshmallows (142g)

Chocolate Frosting:

  • 2 Tbsp cocoa powder (10g)
  • 1/2 scoop chocolate or vanilla protein powder (15g)
  • 1/4 cup almond or peanut butter (56g) - drippy is best
  • 1/4 cup sugar-free pancake syrup (60g)
  • 2 Tbsp unsweetened almond milk (30g)

Instructions

  1. Preheat the oven to 325 degrees F. Line a 8x8-inch baking pan with parchment paper and/or spray with nonstick cooking spray.
  2. For the Brownies: In a medium-sized bowl, add the protein powder, flour, cocoa powder, sweetener, baking powder and baking soda. Stir dry ingredients until they are mixed well. Then add the pumpkin, butter, milk and melted chocolate. Using a hand mixer, mix to combine. Pour the batter into the prepared dish.
  3. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean.
  4. For the Marshmallow Layer: Remove the brownies from the oven and immediately top with the marshmallows. Cut the oven off, then add the brownies with the marshmallows back in the oven for 5-6 minutes.
  5. For the Frosting: While the brownies are baking, mix all of the frosting ingredients together and beat until smooth. Set aside.
  6. To frost, scoop dollops of frosting over the soft marshmallows while the brownies are still hot and then gently spread or nudge the dollops of frosting around to touch each other. It won't be perfect because the soft marshmallows make it tricky to truly "frost" the brownies, but it will be okay if marshmallows poke through in places. Frosting these brownies while they are still warm helps because the frosting will melt just a bit and make for extra gooey yumminess.
  7. Let brownies cool in the pan for 15 minutes. If you wish to eat warm, cut into bars. If you prefer them cold, go ahead and store them in the fridge, covered, and cut into bars when you are ready to eat. They will be easier to cut the longer they have set.

Notes

For the best results, make the brownies and let them sit in the fridge overnight. They are good when you frost them after they’ve cooled off from the oven, but I promise you they are 10x better when they are chilled and the flavors have had time to come together.

MFP Entry: LFF Mississippi Mud Brownies

Naturally gluten-free.

To make vegan: use a vegan protein powder, vegan butter, and pure maple syrup. Make sure your marshmallows and chocolate chips are vegan-friendly as well.

Nutrition Information:

Yield:

9

Serving Size:

1 brownie (83g)

Amount Per Serving: Calories: 196Total Fat: 5.6gSaturated Fat: 1.4gCarbohydrates: 25.6gFiber: 3.6gSugar: 3.8gProtein: 10.8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

4 Comments

  1. I’m loving your sweets recipes and can’t wait to buy the book tomorrow! I have been following your recipes by weighing the ingredients out and the marshmallows looked like a lot more than 1.5 cups at 142g. So I checked the bag and 1.5 cups should be 67g according to the brand I bought. Is this a typo or just a different brand used? Thanks for sharing this amazing recipes and changing my life with sweets!

    • Hey Erika! I am so happy to hear you are loving the sweets girl! 🙂 So you are totally right, I just looked it up and for standard marshmallows 142g does come closer to 3 cups. I’ve made this recipe so many times but I only actually measured with the cup once (and just used the scale all the other times) and when I did, I used vegan marshmallows, and my 1.5 cups came to 142g. Regardless, the nutrition for the vegan and normal mini marshmallows are the same gram for gram, so as long as you go off the grams, the total grams and macros will be the same!

    • Hi Pam, so happy to hear that! 😊 I personally prefer them BEST cold! But I know everyone is different. If you prefer warm, I would just reheat in the microwave for maybe 10-15 seconds, or until desired warmness — they reheat great!

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