If you’re craving a rich, gooey chocolate treat that just happens to be gluten-free, let me introduce you to Flourless Mississippi Mud Brownies. These are everything a brownie should be: decadently fudgy, blissfully chocolatey, with a molten marshmallow and pecan-studded top that makes each bite a little party. With no flour in sight, their texture is dreamy and dense, and those lovely layers make these brownies impossible to resist. If you’ve never made a flourless brownie before, prepare to be wowed by just how easy and rewarding this dessert can be!
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. Each ingredient plays a key role, bringing flavor, texture, or even a little visual drama to these Flourless Mississippi Mud Brownies. Here’s what you need:
- Semi-sweet chocolate chips: Melting these gives the brownies their deep, rich chocolate flavor and fudgy base.
- Unsalted butter: Adds moisture and richness, helping create a luscious, tender crumb.
- Granulated sugar: Sweetens the brownies and balances out the bittersweet cocoa.
- Light brown sugar: Brings a hint of caramel depth and helps keep the brownies chewy.
- Large eggs: The structure-makers—these bind everything beautifully and contribute to the dense, custardy texture.
- Vanilla extract: Enhances all the chocolate flavors and gives a warm, bakery scent.
- Unsweetened cocoa powder: Intensifies the chocolate and keeps things extra fudgy without flour.
- Salt: A pinch sharpens all the flavors—don’t skip it!
- Mini marshmallows: Create that iconic “muddy” top—gooey, golden, and retro-fun.
- Chopped pecans: Add crunch and a nutty flavor that contrasts the gooeyness perfectly.
- Chocolate chips for topping: A final scatter boosts melty chocolate puddles up top.
- Chocolate sauce (optional): For the fancy drizzle that takes everything over the top.
How to Make Flourless Mississippi Mud Brownies
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). While that’s heating up, line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy brownie removal later. This simple trick makes lifting those gooey brownies out a total breeze.
Step 2: Melt the Chocolate and Butter
In a medium saucepan over low heat, gently melt together the butter and 1 cup of chocolate chips. Stir until everything is shiny, smooth, and deliciously melted. This forms the base for your ultra-fudgy brownies—it’s a good sign if you need to resist the urge to taste right away!
Step 3: Mix in the Sugars
Take the chocolate mixture off the heat, then whisk in the granulated and brown sugars. The sugars will blend in easily while the mixture is still warm, giving a gorgeous glossy texture and balancing the cocoa’s intensity.
Step 4: Add Eggs and Vanilla
Let the chocolate mixture cool for a minute, then whisk in the eggs one at a time, making sure each one is fully incorporated before adding the next. Finish off with the vanilla extract, which pulls everything together and deepens the chocolate aroma.
Step 5: Sift in Cocoa and Salt
To ensure your brownies are lump-free and extra smooth, sift in the unsweetened cocoa powder and salt. Gently stir until just combined—you don’t want to overmix, just blend until you have a thick, luscious batter.
Step 6: Bake the Brownies
Pour the batter into your lined pan, smoothing the top with a spatula. Bake for 20 to 22 minutes; look for set edges and a slightly soft, chewy center. This is what gives Flourless Mississippi Mud Brownies their signature texture—don’t overbake!
Step 7: Add the Muddy Toppings
Remove the pan from the oven and quickly sprinkle the mini marshmallows, chopped pecans, and remaining chocolate chips all over the top. Slide the pan back into the oven for another 5 minutes until the marshmallows are puffed and lightly golden. Your kitchen is now going to smell amazing!
Step 8: Cool and Finish with Chocolate Drizzle
Let your brownies cool completely in the pan—the wait is worth it! Once cool, lift them out by the parchment, drizzle with chocolate sauce if you’d like, and slice into 16 glorious squares of mud pie magic.
How to Serve Flourless Mississippi Mud Brownies
Garnishes
To make your brownies extra special, finish with a flourish: a drizzle of chocolate sauce, a dusting of cocoa, or even a sprinkle of flaked sea salt. For a party-perfect plate, add a few extra marshmallows and pecan pieces for rustic charm.
Side Dishes
What goes with Flourless Mississippi Mud Brownies? Tall glasses of cold milk or steamy mugs of coffee are absolutely classic. If you’re feeling fancy, try pairing the brownies with a scoop of vanilla or coffee ice cream for a real Southern-inspired treat.
Creative Ways to Present
These brownies love a little drama! Stack them high on a pretty cake stand, tuck them into cupcake wrappers for grab-and-go ease, or layer cubes into miniature mason jars with extra marshmallows and chocolate sauce for a fun trifle-style dessert.
Make Ahead and Storage
Storing Leftovers
Flourless Mississippi Mud Brownies keep beautifully in an airtight container at room temperature for up to 4 days. Their texture stays moist and fudgy, with the toppings adding chew and crunch even after a few days.
Freezing
If you want to save a batch for later, simply wrap brownies tightly in plastic or layer them between parchment in a zip-top bag before freezing. They keep for up to 2 months—just thaw overnight in the fridge or at room temp when a chocolate craving hits.
Reheating
To bring out that just-baked gooiness again, warm a brownie square in the microwave for 10 to 15 seconds. The marshmallows become extra melty and the chocolate chips turn dreamy—just like fresh from the oven!
FAQs
Can I use different nuts or leave them out?
Absolutely! Walnuts or almonds are delicious substitutes for pecans, or you can skip the nuts entirely if you prefer. The brownies will still be rich and gooey, just with a little less crunch.
Are these brownies truly gluten-free?
Yes, as written, Flourless Mississippi Mud Brownies are naturally gluten-free—just double-check your chocolate chips and marshmallows to be 100 percent sure they’re safe if you’re baking for someone with celiac disease.
How do I know when the brownies are done?
Look for set, slightly firm edges and a soft, just-barely-set center. The marshmallow topping will finish the baking process and the brownies will firm up as they cool, so it’s better to err on the side of underbaking.
Can I double the recipe?
Definitely! For a crowd, double the ingredients and bake in a 9×13-inch pan. Add a few extra minutes to the overall bake time and check for doneness around the center before adding marshmallows and toppings.
Can I make these brownies dairy free?
With a few swaps, yes! Use dairy-free chocolate chips, a vegan butter alternative, and make sure your marshmallows are gelatin-free and dairy-free. You’ll still get all the fudgy decadence you crave!
Final Thoughts
I can’t recommend these Flourless Mississippi Mud Brownies enough—they’re the kind of over-the-top treat that always wows your guests and disappears faster than you think. Go ahead and bake a batch soon; you’ll see just how easy and satisfying (and gloriously chocolatey) homemade brownies can be. Enjoy every bite—don’t forget to save one for yourself!
Print
Flourless Mississippi Mud Brownies Recipe
- Total Time: 42 minutes
- Yield: 16 brownies
- Diet: Vegetarian
Description
Indulge in the rich, gooey goodness of these Flourless Mississippi Mud Brownies. A gluten-free treat packed with chocolate, marshmallows, and pecans, these brownies are sure to satisfy your sweet tooth cravings.
Ingredients
Brownie Batter:
1 cup semi-sweet chocolate chips, 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 3 large eggs, 1 teaspoon vanilla extract, 1/2 cup unsweetened cocoa powder, 1/4 teaspoon salt.
Topping:
1 cup mini marshmallows, 1/2 cup chopped pecans, 1/2 cup chocolate chips for topping, 1/4 cup chocolate sauce for drizzle (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Melt Chocolate and Butter: In a medium saucepan over low heat, melt the butter and 1 cup chocolate chips together until smooth.
- Combine Ingredients: Remove from heat, whisk in granulated sugar and brown sugar. Allow to cool slightly, then mix in eggs one at a time, followed by vanilla extract. Sift in cocoa powder and salt, stirring until smooth.
- Bake: Pour batter into the pan, smooth the top, and bake for 20-22 minutes until edges are set but center is slightly soft.
- Add Toppings: Sprinkle marshmallows, pecans, and remaining chocolate chips on top. Bake for another 5 minutes until marshmallows are puffed and golden.
- Cool and Serve: Cool completely in the pan, then drizzle with chocolate sauce before slicing.
Notes
- For extra richness, swirl in peanut butter or caramel before baking.
- Store brownies in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 20g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
