Chocolate Mud Brownie Bars Food

MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in cocoa until smooth. Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in pecans and marshmallows. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan.
• To make the frosting: In a medium saucepan, melt together 1/2 cup of butter and 1/3 cup of cocoa. Mix in confectioners' sugar and 1 teaspoon vanilla until smooth. Gradually beat in the milk, a tablespoon at a time until icing is a nice spreading consistency.

MISSISSIPPI MUD BROWNIES (MARSHMALLOW BROWNIES)

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
• In a large mixing bowl, pour oil over cocoa powder and mix.
• Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing after each addition. Add vanilla and mix.
• Add flour and salt and stir to combine.
• Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
• Once brownies are cool, make the frosting.

CANDY BAR CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
• Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.

MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease bottom of 13x9-inch pan.
• Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 degrees F for 27 to 30 minutes or until set.
• Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars.

CHOCOLATE COCONUT BARS

Steps:

• Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.

DELICIOUS MUG BROWNIE

Steps:

• Mix all the brownie ingredients, and add chocolate chips (optional), with a fork until thoroughly mixed.
• Make sure to scrape all ingredients that are stuck on the bottom and the sides of the cup...
• Place in the microwave and heat for (see times below) making sure the brownie is still moist in the middle.
• Approx. 1:45 (750 watt)
• Approx. 1:30 (850 watt)
• Approx. 1:15 (950 watt)
• Note: I have only managed to test at 850 watts and the above are just estimates.
• Leave for 2 minutes to continue to cook and cool down a little bit.
• Add the ice-cream to the top and serve!

CHOCOLATE MUD BROWNIE BARS

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.

BROWNIE IN A MUG

Steps:

• In a mug, add butter, milk, vanilla and dash of salt. Whisk well with a fork.
• Add cocoa powder/milo, whisk well. Add sugar, whisk well. Add flour, whisk well.
• Microwave for 60 to 75 seconds. Centre should be slightly molten. Be careful, the mug and brownie WILL BE HOT.
• Optional: Sprinkle with caster sugar. Put the brownie in the fridge for 5-10 minutes to cool down.
• Enjoy your brownie, peanut butter and nuttella always taste great with this brownie, you can also try it with icecream.

CHOCOLATE MUD SLICES

Steps:

• Preheat oven to 160C.
• Spray an 8-inch cake pan with cooking spray; line base with baking paper, extending over two sides.
• In a large bowl, combine cocoa and water; stir until smooth.
• Add melted chocolate, butter, sugar and ground almond.
• Stir in egg yolks, one at a time, until well blended.
• Beat egg whites with electric mixer until soft peaks form.
• Gently fold into the chocolate mixture.
• Pour batter into prepared pan; bake for 1 hour or until firm.
• Remove cake from pan; slice and dust with icing sugar before serving.