Chocolate Mud Brownies Recipes

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup chopped cookies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In medium bowl, beat frosting and whipped topping with spoon until well blended. Spread over top of brownie. Sprinkle marshmallows over frosting layer. Top with remaining chopped cookies.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 45 seconds; stir. Continue to microwave in 15-second increments until chips are melted. Stir until smooth. Drizzle over top. Refrigerate about 1 hour or until chocolate is set.
• Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 180ºC. Line the base and sides of a shallow 24cm square tin with baking paper. Put the butter and dark chocolate in a medium heavy-based pan and stir over a low heat until the butter is melted.
• Crack eggs into a medium mixing bowl, add the caster sugar and beat until the mixture has increased in volume, and is thick and a pale yellow in colour. Add the flour and salt, then the chocolate mixture and stir to combine. Add the pecans and bourbon, and stir to combine.
• Pour mixture into prepared tin and bake for 25-30 minutes or until a skewer inserted halfway into the centre comes out clean.
• To make icing, put butter, chocolate and milk in a medium heavy-based pan and stir over a low heat until chocolate is melted and mixture is smooth. Stir in vanilla, then transfer to an electric mixer. Beat on medium speed while adding icing sugar. Beat the icing for 10 minutes, or until smooth.
• Top brownie with icing and chopped marshmallows while still hot.
• Set aside to cool and once cooled, cut into squares or bars using a hot, wet knife.

Steps:

• Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess.
• Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
• Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
• Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
• Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.

Steps:

• Set oven to 350 degrees.
• Prepare an 8 x 8-inch foil-lined baking dish, then grease the foil.
• In a bowl mix the flour, baking powder, salt, sugar and sifted cocoa powder until combined.
• Using a pastry blender or a fork cut in the shortening until crumbled.
• Add/stir in egg, 1/2 cup water and vanilla until combined.
• Spread the mixture into prepared baking dish.
• Bake for about 35 minutes or until the center is set.
• Remove from oven then spread with caramel sauce.
• Sprinkle with marshmallows and then chopped nuts.
• Return to oven and bake for another 6-8 minutes more.
• In the microwave melt the mini baking chips with butter until melted and smooth stirring once; drizzle over warm bars.
• Cool and cut into small squares.