My wife loves mint. She also loves chocolate. So making these Mint Mississippi Mud Brownies for her was a no-brainer. I needed the brownie points (pun intended).
Basically, if you love Brownies and mint-flavored desserts, then you must give this recipe a try.
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Unlike your typical chocolate brownies, these have a wonderfully minty filling in them. I’m not a huge fan of minty-flavored stuff, but these brownies are delicious.
The last time I made these brownies and brought them to a party they were gone within minutes.
One of the interesting things about these Mississippi Mud Brownies is that they use Marshmallow Cream as one of their ingredients for the filling. If you love marshmallow brownies then you will love these brownies!
Gather your Ingredients
You will need the following ingredients to make this Mint Mississippi Mud Brownies recipe (see recipe card for quantities): Eggs, White Sugar, Unsalted Butter, All Purpose Flour, Cocoa Powder, Vanilla Extract, Peppermint Extract, Marshmallows Cream and Green Food Coloring.
How to Make Mint Mississippi Mud Brownies
- Preheat the oven to 350°F.
- Grease and flour a 9 x 13 baking pan.
- In a large bowl, beat eggs until thick. Gradually beat in sugar. Add melted butter and beat. Add flour, cocoa, peppermint and vanilla extract. Stir well with a spoon and pour into pan.
- Bake for 30 minutes or until a toothpick comes out clean.
- Remove pan from oven and let cool for several minutes.
- Transfer marshmallow cream to a microwave-safe dish and microwave for 15 seconds to soften the marshmallow mixture. Add green food coloring to achieve desired color (optional).
- Spread marshmallow mixture over cooled brownie mixture. Set aside.
- In a mixing bowl, add melted butter, cocoa, vanilla and peppermint extract, milk and powdered sugar and stir until smooth.
- Spread frosting gently over the marshmallow mixture. Cut into squares and serve.
Mint Mississippi Mud Brownies
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Ingredients
BROWNIE MIXTURE
- 4 Eggs
- 2 Cups White Sugar
- 1 Cup Unsalted Butter, melted
- 1 ½ Cups All Purpose Flour
- ⅓ Cup Unsweetened Cocoa Powder
- 1 Tsp Vanilla Extract
- ½ Tsp Peppermint Extract, or more to taste
- 7 oz Marshmallow Cream
- Green Food Coloring, as needed
FROSTING INGREDIENTS
- ½ Cup Unsalted Butter, melted
- ¼ Cup Unsweetened Cocoa Powder
- 1 Tsp Vanilla Extract
- ½ Tsp Peppermint Extract, or more to taste
- 6 Tbsp Milk
- 3 Cups Powdered Sugar
Instructions
- Preheat Oven to 350°F.
- Grease and flour a 9 x 13 baking pan.
- In a large a bowl, beat eggs until thick. Gradually beat in sugar. Add melted butter and beat. Add flour, cocoa, peppermint and vanilla extract. Stir well with a spoon and pour into pan.
- Bake for 30 minutes or until toothpick comes out clean.
- Remove pan from oven and let cool for several minutes.
- Transfer marshmallow cream to a microwave safe dish and microwave for 15 seconds to soften marshmallow mixture. Add green food coloring to achieve desired color (optional).
- Spread marshmallow mixture over cooled brownie mixture. Set aside.
- In a mixing bowl, add melted butter, cocoa, vanilla and peppermint extract, milk and powdered sugar and stir until smooth.
- Spread frosting gently over marshmallow mixture. Cut into squares and serve.
Can I use gluten free flour in the brownie mix ?
I see no reason why you can’t use Gluten Free Baking Flour. I sometimes do this depending on who I am serving. Depending on the brand of flour you are using, you might have to adjust the amount of flour if it’s not a 1:1 ratio.