This easy Appalachian dessert combines layers of rich chocolate brownie and gooey marshmallow in a decadent, unforgettable dessert.

Appalachian Fudge Brownie Pie is a traditional Southern dessert that’s super easy to make. It’s the perfect sweet treat for any occasion!

close-up view of a slice of Appalachian fudge brownie pie, showing the brownie base, melty marshmallow layer, and chocolate frosting on top.

Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.

Ah, chocolate! The ultimate comfort food and my absolute weakness.

There’s just something about that rich, velvety goodness that never fails to lift my spirits.

Chocolate pie and brownies are both at the top of my list when it comes to indulgent treats, but when you combine the two, magic happens!

This recipe for West Virginia fudge brownie pie is a regional favorite that deserves your attention.

A layer of decadent chocolate brownie and a creamy chocolate frosting are separated by gooey, melty marshmallow goodness. It’s a texture and flavor combination that’s simply irresistible.

What I love most about this recipe is that it’s easy enough for even beginner bakers to make, but it’s an impressive dessert that disappears fast!

By using a brownie mix, you eliminate some of the more finicky measuring and steps that can sometimes be daunting for new bakers.

The best part? You likely already have all the ingredients in your pantry.

It’s a simple matter of mixing, baking, and indulging in a slice of chocolate heaven.

Whether you’re baking for a special occasion or just to treat yourself, this Appalachian Fudge Brownie Pie is sure to be a hit.

Serve it for dessert after a heaping bowl of Instant Pot Appalachian Pinto Beans and Cornbread for a classic Southern meal.

More Delicious Recipes to Satisfy Your Sweet Tooth:

view of the side of a fudge brownie pie, including the brownie, marshmallow, and frosting layers.

Easy Appalachian Dessert

The history of this easy brownie pie recipe is not entirely clear. It’s likely rooted in the Appalachian region of the United States, specifically in West Virginia.

My dad was born and raised in West Virginia, and I was born there as well, so Appalachian cuisine is near and dear to my heart.

This type of regional cooking and baking is known for its hearty and comforting dishes, often influenced by the ingredients available in the region.

Due to the mountainous terrain and historical isolation, Appalachian cooking makes the most of local, seasonal ingredients and ingredients that have a long shelf life – like flour and sugar.

While we’re using a boxed brownie mix to speed up the process and make it easier for modern bakers, Appalachian cooks would have had access to the handful of shelf-stable ingredients needed to make this pie from scratch.

This combination of flavors and textures has made Appalachian Fudge Brownie Pie a beloved dessert in the region and beyond. It reminds me a little bit of a Mississippi Mud Cake, but with a brownie base.

It’s perfect for potlucks, family gatherings, and any occasion that calls for a sweet treat!

For another Appalachian recipe, try homemade cathead biscuits, pone bread, or West Virginia pepperoni rolls!

overhead view of two slices of Appalachian brownie pie, each served on a white plate, with forks next to the plates.

How to Make this Easy Brownie Pie Recipe

It’s really easy to whip up this delicious and decadent treat.

Ingredients You’ll Need:

FOR THE BROWNIE LAYER:

Brownie Mix
Water
Vegetable Oil
Eggs

FOR THE MARSHMALLOW TOPPING:

Mini Marshmallows

FOR THE FROSTING:

Unsalted Butter
Cocoa Powder
Milk
Powdered Sugar

a fork holds a bite of Appalachian fudge brownie pie, with the remaining slice of pie behind it on a white plate.

How to Make It:

(Full printable recipe is available below)

Prepare the brownie mix. First, you’ll combine brownie mix, water, oil, and eggs in a large bowl.

Mix by hand for about 50 strokes, or until large lumps are gone.

two photos; one shows ingredients for brownie batter in a mixing bowl, the other shows the batter mixed together in the bowl.

Bake the brownie. Next, you’ll pour the brownie mix into a prepared springform pan.

Bake in preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.

two photos; one shows brownie batter in prepared springform pan, the other shows the brownie layer baked.

Add the marshmallow layer. Next, you’ll remove pan from oven and sprinkle mini marshmallows evenly over the top of the brownie layer.

Return pan to oven and bake for about 4-5 minutes, or until marshmallows are puffed up and melty.

two photos; one shows mini marshmallows spread over the surface of freshly baked brownie layer; the other shows the marshmallows puffed and melty.

Make the frosting. Next, you’ll sift together cocoa powder and powdered sugar. Combine in a small mixing bowl with melted butter and 1/4 cup of milk.

Beat together with an electric mixer until smooth.

If the frosting is too thick to be pourable, add remaining milk, one tablespoon at a time, until the frosting is just thin enough to be poured over the cake.

two photos; one shows powdered sugar and cocoa powder sifted together in a small mixing bowl; the other shows melted butter and milk mixed in, creating a pourable chocolate frosting.

Add the frosting. Last, you’ll spoon the frosting evenly over the melted marshmallows. If needed, use the spoon to spread the frosting so the entire surface is covered.

Let the pie cool completely, then run a knife along the edges and remove the side of the springform pan.

Slice, serve, and enjoy!

overhead view of the surface of southern fudge brownie pie, showing the frosting that was spread over the marshmallows.

Notes and Adaptations:

I used a 10-inch springform pan. You can use a 9-inch springform pan or a regular 9-inch round cake pan instead, but you’ll likely need to increase the baking time by a few minutes.
Most brownie mixes call for oil and water in amounts similar to what I’ve included in this recipe. I added a second egg to create “cake-like” brownies. If your brownie mix calls for wildly different amounts, follow the instructions on the box, including their recommended adjustments to make the brownies “cake-like” (for most mixes, that will include adding an extra egg).
Feel free to increase the amount of marshmallows if you’d like more!

close-up view of a wedge slice of appalachian brownie fudge pie, showing melted marshmallows and chocolate icing over the brownie layer.

Recommended Equipment:

Yield: 10-12 Servings

Appalachian Fudge Brownie Pie

Name: Appalachian Fudge Brownie Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 16-18 oz brownie mix, with or without nuts (I used Betty Crocker brand with walnuts); 1/4 cup water; 1/3 cup vegetable oil; 2 eggs; 2 cups mini marshmallows; 1/4 cup unsalted butter, melted; 1/4 cup cocoa powder; 1/4 cup + 2 Tablespoons milk, divided; 1 cup powdered sugar

This easy fudge brownie pie is simple to make, using a brownie mix and pantry staples. It's a delicious southern favorite that's perfect for a potluck dinner or family gathering.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

For the Brownie Layer:

16-18 oz brownie mix, with or without nuts (I used Betty Crocker brand with walnuts)
1/4 cup water
1/3 cup vegetable oil
2 eggs

For the Marshmallow Topping:

2 cups mini marshmallows

For the Frosting:

1/4 cup unsalted butter, melted
1/4 cup cocoa powder
1/4 cup + 2 Tablespoons milk, divided
1 cup powdered sugar

Instructions

Preheat oven to 350F and grease a 10-inch springform pan (see notes below for other pan options).
In a large mixing bowl, combine brownie mix, water, oil, and eggs. Mix by hand for about 50 strokes, or until large lumps are gone.
Pour brownie batter into prepared pan. Bake in preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove pan from oven and sprinkle mini marshmallows evenly over the top of the brownie layer. Return pan to oven and bake for about 4-5 minutes, or until marshmallows are puffed up and melty.
While the marshmallows are melting, prepare the frosting. Sift together cocoa powder and powdered sugar. Combine in a small mixing bowl with melted butter and 1/4 cup of milk. Beat together with an electric mixer until smooth.
If the frosting is too thick to be pourable, add remaining milk, one tablespoon at a time, until the frosting is just thin enough to be poured (you don't want it to be too runny!).
Remove the pan from the oven and spoon the frosting evenly over the melted marshmallows. If needed, use the spoon to spread the frosting so the entire surface is covered.
Let cool completely, then run a knife along the edge of the pie to loosen it from the sides of the pan. Carefully remove the side of the springform pan. Slice, serve, and enjoy!

Notes

You can use a 9-inch springform pan or a regular 9-inch round cake pan (instead of 10-inch), but you'll likely need to increase the baking time by a few minutes.
Most brownie mixes call for oil and water in amounts similar to what I've included in this recipe. I added a second egg to create "cake-like" brownies. If your brownie mix calls for wildly different amounts, follow the instructions on the box, including their recommended adjustments to make the brownies "cake-like" (for most mixes, that will include adding an extra egg).
Feel free to increase the amount of marshmallows if you'd like more!

Adapted from Eateries, Dives, and Juke Joints