Teresa G


I created this recipe in the early 1980's after I had been on a trip & stayed at a Ramada Inn. I ordered Mississippi Mud Cake from the room service menu and fell in love! I decided to try to replicate that fantastic dessert & this is the result. It's not the same, but I think it's even better! It's very rich, so start with a small piece. Each ingredient represents a certain "ingredient" of the river. The fudge brownie = the muddy bottom; chocolate chips & pecans = rocks & pebbles; coconut = leaves & vegetation; marshmallow = white caps & foam; frosting = the muddy water; pretzels = driftwood.


★★★★★ 1 vote

15 or more (depends on how it's sliced)
10 Min
25 Min


  • ·
    cooking oil spray for pan
  • 1 pkg
    premium brownie mix for 9"x13" pan (i use duncan hines or ghirardelli)
  • ·
    eggs, oil & water per package instructions
  • 1/2 c
    semi-sweet chocolate chips
  • 1/3 c
    pecan pieces
  • 1/4 c
    sweetened flaked coconut
  • 1 jar(s)
    marshmallow cream (7 oz.)
  • 1
    tub chocolate fudge frosting
  • 1/2 c
    broken pretzel pieces



  1. Preheat oven to temperature recommended on package.
  2. Lightly coat 9"x13" baking dish with cooking spray.
  3. Prepare brownie mix batter according to package instructions; into the batter, mix chocolate chips, pecan pieces and coconut.
  4. Bake according to package instructions (you may need to add up to 4 minutes for cooking time; toothpick test is not reliable due to the melted chocolate chips, use your best judgement.)
  5. Remove from oven; allow to cool completely (approx. 1 1/2-2 hrs.)
  6. Stir marshmallow cream with a knife or small off-set spatula; evenly spread marshmallow cream over top of cooled brownies.
  7. Stir frosting; carefully spread frosting over marshmallow layer.
  8. Sprinkle pretzel pieces, evenly, over frosting layer. (You may, also, sprinkle the pretzels over individual slices as they are served; the pretzels loose some of their crunch after it's been covered and refrigerated overnight.)
  9. For ease of slicing, refrigerate for 1/2-1 hr. before serving.
  10. Cover leftovers. May be left out at room temperature, but is best refrigerated.

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