Rich Mississippi Mud Brownie Sheet Cake
Indulge in this decadent Mississippi Mud Brownie Sheet Cake, a dessert that blends the best of a dense, fudgy brownie and a light, fluffy cake. The combination of toasted nuts, marshmallows, and a silky chocolate glaze brings together a delightful texture and flavor. This easy, one-bowl wonder is sure to amaze your taste buds and impress your guests. Its brownie-like texture and gooey marshmallow topping make it a memorable treat perfect for any occasion.
15
Servings
433
Calories
14
Ingredients
Ingredients
butter
1 cup (melted)
sugar
2 cups
unsweetened cocoa powder
1/2 cup
eggs
4 large (slightly beaten)
vanilla
1 1/2 teaspoons
salt
1/8 teaspoon
all-purpose flour
1 1/2 cups
chopped walnuts
1 1/2-1 3/4 cups (toasted (can use chopped toasted pecans))
mini marshmallows
1 (10 1/2 ounce) bag
confectioners' sugar
1 (16 ounce) package (sifted)
unsweetened cocoa powder
1/3 cup (sifted)
butter
1/4 cup (softened)
vanilla
1 teaspoon
half-and-half cream or milk
1/2 cup
Instructions
1
Preheat your oven to 350 degrees F and generously grease a 15 x 10-inch jelly-roll pan to prevent sticking.
2
In a large mixing bowl, combine the melted butter, sugar, cocoa powder, slightly beaten eggs, vanilla, and salt. Mix until smooth and well combined.
3
Gradually add the flour to the wet ingredients, stirring until just blended.
4
Pour the batter evenly into the prepared baking pan and gently shake the pan to even out the surface.
5
Scatter the toasted nuts over the top of the batter and press them down gently so they are partially submerged.
6
Bake the cake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
7
While the cake bakes, prepare the chocolate frosting by beating together the confectioners' sugar, sifted cocoa, softened butter, vanilla, and half-and-half cream or milk in a medium bowl until smooth and creamy.
8
Once the cake is done, remove it from the oven and immediately sprinkle the marshmallows evenly over the top.
9
Place the cake back in the oven for an additional 5 minutes, allowing the marshmallows to puff up and soften.
10
Remove the cake from the oven and pour the prepared chocolate frosting over the top of the marshmallows. Spread gently to cover the entire surface.
11
Allow the cake to cool slightly before slicing into squares and serving. Enjoy this delightful mix of flavors and textures!
Nutrition Information
26.7g
Fat
47g
Carbs
4.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Rich Mississippi Mud Brownie Sheet Cake?
It is a decadent dessert that blends a dense, fudgy brownie with a light, fluffy cake, topped with toasted nuts, marshmallows, and a silky chocolate glaze.
How many servings does this recipe make?
This recipe yields approximately 15 servings.
What type of pan is required for this cake?
You should use a 15 x 10-inch jelly-roll pan.
At what temperature should the oven be set?
The oven should be preheated to 350 degrees F.
How long does the initial baking take?
The cake should bake for 20 to 22 minutes before the marshmallow layer is added.
How do I check if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
When should the marshmallows be added?
The mini marshmallows should be sprinkled over the top immediately after the cake is removed from its initial bake in the oven.
How long do the marshmallows stay in the oven?
Place the cake back in the oven for an additional 5 minutes to allow the marshmallows to puff and soften.
Can I use pecans instead of walnuts?
Yes, the recipe notes that chopped toasted pecans can be used as a substitute for walnuts.
Is this a one-bowl recipe?
Yes, it is described as an easy, one-bowl wonder for the main batter preparation.
What ingredients are in the chocolate frosting?
The frosting includes confectioners' sugar, sifted cocoa, softened butter, vanilla, and half-and-half cream or milk.
How many calories are in one serving?
Each serving contains approximately 433 calories.
What is the fat content per serving?
One serving has approximately 26.7g of fat.
How much protein is in this cake?
There are 4.7g of protein per serving.
How many carbohydrates are in each slice?
Each slice contains approximately 47g of carbohydrates.
Should the butter for the batter be melted?
Yes, the batter requires 1 cup of melted butter.
How many eggs are needed for this recipe?
The recipe calls for 4 large eggs that are slightly beaten.
How much unsweetened cocoa powder is used in the batter?
The cake batter requires 1/2 cup of unsweetened cocoa powder.
What is the total amount of marshmallows needed?
You will need one 10.5-ounce bag of mini marshmallows.
Do I need to sift the frosting ingredients?
Yes, both the confectioners' sugar and the cocoa powder should be sifted for the frosting.
How much vanilla is used in the entire recipe?
A total of 2.5 teaspoons of vanilla is used: 1.5 teaspoons in the batter and 1 teaspoon in the frosting.
Can I use milk instead of half-and-half for the glaze?
Yes, you can use either 1/2 cup of half-and-half cream or milk for the frosting.
How should I prepare the nuts before adding them?
The nuts should be chopped and toasted before being scattered over the batter.
How do I apply the chocolate frosting?
Pour the prepared frosting over the hot marshmallows and spread it gently to cover the entire surface.
How do I prevent the cake from sticking to the pan?
Generously grease the 15 x 10-inch jelly-roll pan before pouring in the batter.
What is the texture of the brownie base?
The base is described as having a dense, fudgy, brownie-like texture.
Are there any special instructions for the nuts in the batter?
After scattering the nuts over the batter, press them down gently so they are partially submerged.
Should the cake cool before frosting?
No, the frosting is poured over the marshmallows while they are still warm from the second brief bake.
How should the cake be served?
Allow the cake to cool slightly, then slice it into squares for serving.
Is salt required in this sweet recipe?
Yes, the recipe includes 1/8 teaspoon of salt in the batter.