Gluten-Free Mississippi Mud Brownies

I think it’s safe to say that I saved the best for last.  Perhaps it’s just nostalgia… my grandmother used to make a mean Mississippi Mud Cake and this brownie version brings back a lot of good memories of summers at grandma and grandpa’s.

Those were the days… wake up, eat breakfast, go to the beach for the day, come home, swim in the lake to rinse the salt from our skin, eat dinner and then play outside until dark.  Sleep and repeat again the next day.  Not a bad life.  While Flavor Ices (Otter Pops for you West Coasters?) or popsicles were our go-to dessert, every once in awhile my grandmother would  pull out a showstopper like this and we’d all go crazy (especially after we consumed all that sugar!).

I tried to do a couple quality upgrades without straying too far from the original that I know and loved.  Instead of a cake made from a mix, rich, fudgy gluten-free brownies serve as the base layer.  Pecans are toasted for extra flavor and the frosting is a little bit darker and more intense than some other versions.

It all adds up to a über rich and very addicting dessert … you’ll want to cut the pieces small and have a tall glass of milk ready.


Gluten-Free Mississippi Mud Brownies


* 1/2 cup (8 Tablespoons) butter
* 4 ounces unsweetened chocolate
* 2 ounces semi or bittersweet chocolate (1/3 cup, if using chocolate chips)
* 1/3 cup rice flour
* 1/3 cup sorghum flour
* 1/3 cup sweet rice flour
* 3/4 xanthan gum
* 3/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1-1/4 cups sugar
* 3 large eggs
* 1 teaspoon vanilla
* 2 cups marshmallows
* 1-1/4 cups chopped pecans, divided (preferably toasted)

* 1/4 cup (4 Tablespoons) butter, softened
* 1/4 cup cocoa
* 1-3/4 cup confectioner's sugar
* 1/4 cup evaporated milk
* 1/2 teaspoon vanilla
* pinch salt


Preheat oven to 325 degrees. Grease a 9-inch square baking pan and dust generously with rice flour.

Combine the butter and chocolates in a large bowl and and microwave at 50-percent power for one minute. Stir until the chocolate is entirely melted and the chocolate is smooth. If necessary, put the mixture back in the microwave in 20 second intervals. Set aside.

Combine the rice flour, sorghum flour, sweet rice flour, salt, baking powder and xanthan gum in a small bowl and set aside.

Add the sugar and vanilla to the chocolate mixture and stir to combine. Add the eggs, one at a time, and mix until completely smooth. Add the flour mixture and stir until thoroughly combined. Pour into prepared pan and bake for 30 minutes.

Remove from oven and sprinkle with marshmallows and 1 cup of the chopped pecans. Place back in the oven for an additional 10 minutes. Remove from oven and let cool completely.

When the brownies are almost entirely cooled, make the frosting by combining the butter, cocoa, confectioner's sugar, evaporated milk, vanilla and pinch of salt. Mix until smooth. Carefully spread on top of the marshmallow and pecan layer. Sprinkle with the reserved pecans.

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11 Responses to “Gluten-Free Mississippi Mud Brownies”

  1. #
    Anonymous — November 11, 2011 at 3:27 pm

    Man oh man, do those look GOOD- Definitely on my to try list-


  2. #
    CATE — November 13, 2011 at 12:47 am

    Yeah, they were pretty awesome :) I had to have people over to eat a bunch- otherwise I would have eaten them all myself! Self control has never been my strong suit…


  3. #
    Galina — November 13, 2011 at 4:33 am

    It's tough to practice self control when your house is constantly filled with deliciousness! Especially with these. Might need to make these for my family soon!


  4. #
    Mercedes — November 13, 2011 at 4:29 pm

    These look delectably delicious!


  5. #
    Jesica @ Pencil Kitchen — November 14, 2011 at 12:08 pm

    Wow.. saved the best for the last indeed!!!!!!!


  6. #
    Dia — January 4, 2012 at 5:30 am

    These look wicked!!
    Today a (massage) client mentioned a former co-worker made a Fab Mississippi Mud Cake several years running – so I had to look up some GF Versions! I usually use 'flax eggs' so I can share goodies with my daughter & her family – this time of year, I puree pumpkin & applesauce for the 'liquid' part (1 Tbsp ground flax, 1-2 Tbsp puree) …. saw bourbon in one recipe …. hmm, maybe just a touch ….


  7. #
    CATE — January 4, 2012 at 7:06 am

    Dia- I always figure if I'm going to be “bad”, I'm going to go all the way with all butter, all sugar, all chocolate! But I'm sure these would still be super decadent even without the added fat :)


  8. #
    Anonymous — July 17, 2012 at 3:20 am

    Could you use a mix for the brownies?


    • CATE — July 17th, 2012 @ 11:16 am

      Not 100% sure I know which question you're asking. If you'd like to sub out my brownie base with a brownie made from a mix and just make the topping from scratch, that should definitely work! And save you a bit of time :)

      If you'd like to use a gluten-free flour mix, you should be able to use it to replace the rice flour, sorghum flour and sweet rice flour cup for cup without too a problem. In that case you'd need to look to see whether the flour mix had any xanthan gum. If it did, you'd probably need to reduce or eliminate the xanthan gum part of the brownie recipe.

      Good luck either way!


  9. #
    Bailee — October 17, 2014 at 11:03 am

    Hi, I would love to make these for my daughters birthday :) My only problem is that I have never used xanthan gum. Is it 3/4 cup, or 3/4 teaspoon that I need to use in the recipe? The recipe does not specify. Thanks in advance!


    • Cate — November 2nd, 2014 @ 5:48 pm

      Ack- so sorry for not replying earlier! It’s 3/4 teaspoon. Hope they worked for you :)


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