The Most Delicious (Healthy!) Mississippi Mud Brownies

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

The Most Delicious (Healthy!) Mississippi Mud Brownies

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 196kcal

Author: Lauren

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.

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Ingredients

Brownie Layer:

1/2 cup 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 (28g) softened
2 Tbsp unsweetened almond milk (30g)
2 Tbsp semi-sweet chocolate chips (30g) melted

Marshmallow Layer:

1.5 cups mini marshmallows (142g)

Chocolate Frosting:

2 Tbsp cocoa powder (10g)
2 Tbsp 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

Preheat the oven to 325 degrees F. Line a 8x8-inch baking pan with parchment paper and/or spray with nonstick cooking spray.

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.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean.

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.

For the Frosting:

While the brownies are baking, mix all of the frosting ingredients together and beat until smooth. Set aside.
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.
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.

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