If you’re a chocolate lover, these Mississippi Mud Brownies are about to become your new obsession. Rich, fudgy, and made from scratch, this recipe layers Oreo cookies, gooey brownie, easy chocolate cheesecake, and fluffy whipped cream to create the ultimate indulgent dessert. Unlike traditional versions that use chocolate pudding — which takes time to cook and cool — this version uses an easy chocolate cheesecake layer to save time without skimping on flavour. Perfect for parties, weekend treats, or whenever you need a show-stopping chocolate dessert, these brownies are as satisfying to make as they are to eat.
Why You’ll Love These Mississippi Mud Brownies
It’s the ultimate chocolate dessert – rich, fudgy, and full of texture in every bite, with all the classic Mississippi Mud Pie flavours, but in brownie form. The easy chocolate cheesecake layer adds a creamy contrast without the hassle of making and cooling chocolate pudding, making it surprisingly simple to create from scratch. This show-stopping dessert is perfect for parties, a Sunday treat, or anytime you want something truly decadent and dramatic.
FAQS: How to make the best Mississippi Mud Brownies
Can I make these brownies ahead of time?
Yes! You can make them the day before , Just keep them refrigerated and add the whipped cream layer right before serving.
Do I need to chill them before serving?
Definitely – chilling helps the layers set properly and makes slicing clean and easy.
Can I skip the Oreo crust?
You can, but it adds the perfect crunch and structure under all that fudginess.
What kind of chocolate should I use for the brownie layer?
Use a good-quality dark or semi-sweet chocolate (around 70% cocoa) for the best depth of flavour.
Can I freeze them?
Yes, freeze without the whipped cream layer for up to 2 months. Defrost in the fridge and top with fresh cream before serving.
Tips for making the Best Mississippi Mud Brownies
- Use room-temperature cream cheese so the cheesecake layer mixes smoothly.
- Whip your double cream to soft peaks for a light, fluffy top layer.
- Chill each layer briefly before adding the next for clean, bakery-style layers.
- Don’t overbake the brownie – you want it gooey in the centre for that signature “mud” texture.
- Serve slightly chilled or at room temp for the best texture contrast.
Ingredients
Oreo cookie layer
- 300g oreo cookies
- 100g melted butter
Brownie Layer
- 160g unsalted butter
- 140g dark chocolate (70% cocoa)
- 170g plain (all-purpose) flour
- 20g cocoa powder
- 230g caster sugar
- 60g soft light brown sugar
- 3 medium eggs
- 1 tbsp vanilla extract
- 1/4 tsp salt
Chocolate cheesecake layer
- 190g full fat cream cheese
- 250ml double or heavy cream
- 160g icing/powdered sugar
- 20g cocoa powder (unsweetened)
Vanilla whipped cream layer
- 200ml double or heavy cream
- 20g icing/powdered sugar
- 1tsp vanilla extract
Other items needed
- Dark or milk chocolate chip
- Melted milk or dark chocolate (optional)
Instructions
Oreo cookie layer
- Crush the Oreo cookies in a food processor until you have fine crumbs. (do not remove the cream filling from the Oreo cookies)
- Melt the butter, pour over the Oreo cookies crumbs, mix together until well combined.
- Push the Oreo crumbs into the bottom of a lined 8 x 8 inch brownie tin. Make sure it level, place in the fridge whilst you make the brownies layer.
Brownie layer
- Melt butter and dark chocolate in microwave in 20-second bursts, stirring between, until smooth. Set aside to cool slightly.
- Beat eggs, caster sugar, light brown sugar, and vanilla extract for 3 minutes until creamy.
- Fold in melted chocolate and butter mixture.
- Sift half the flour, cocoa powder, and salt into the wet ingredients and fold in gently. Repeat with remaining dry ingredients until just combined.
- Pour on top of the Oreo cookie layer.
- Bake for 25 minutes at 170c fan.
Chocolate cheesecake layer
- Once the brownies have completely cooked, make the chocolate cheesecake layer.
- Add the cream cheese, icing/powdered sugar, cocoa in a mixing bowl. Mix until combined.
- In a separate bowl whip the cream, but stop before it becomes too stiff.
- Fold the cream into the chocolate cream cheese mix until completely combined.
- Spread on top of the brownie layer, put in the fridge for 30 minutes.
Vanilla whipped cream layer
- Whip the cream, icing/powdered sugar and vanilla extract until spreadable, do not over mix.
- Refrigerate minimum 30 minutes before serving. Ideally place in the fridge for 1 hour.
- To serve optional - melt chocolate and drizzle on top of the cream layer, sprinkle chocolate chips on top.
- Store in the fridge.
