Rich, gooey, and loaded with chocolate, marshmallows, and crunchy pecans, these are a riff of off Mississippi Mud Brownies. Start with a boxed brownie mix and get a major upgrade with coconut flakes and pecans baked right in. Topped with melty mini marshmallows, chocolate chips, and more pecans—no frosting needed!
Ingredients:
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1 (18.3 oz) box brownie mix (family size)
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Ingredients called for on the box (usually 1/2 cup oil, 2 eggs, 1/4 cup water – check your specific box)
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1/2 cup sweetened shredded coconut
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1/2 cup chopped pecans (plus more for topping)
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1 1/2 cups mini marshmallows
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1/3 cup semi-sweet chocolate chips
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Optional: extra coconut flakes for topping
Instructions:
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Preheat Oven
Preheat oven to 350°F. Grease or line a 9x13-inch baking pan with parchment paper. -
Make the Brownie Batter
In a large bowl, prepare brownie mix according to the package directions. Stir in 1/2 cup shredded coconut and 1/2 cup chopped pecans. -
Bake
Pour the batter into the prepared pan and spread evenly. Bake for 24–28 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (don’t overbake!). -
Add the Toppings
While the brownies are still warm, immediately sprinkle the mini marshmallows evenly over the top, followed by the chocolate chips and an extra handful of chopped pecans. Optionally, add a light sprinkle of extra coconut. -
Melt & Cool
Return the pan to the oven for 2–3 minutes, just until the marshmallows puff up and the chocolate chips begin to melt. Remove from oven and let cool completely before slicing. -
Serve
Slice into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.