Mudslide Brownies Food

MUDSLIDE CRITTER BARS

Steps:

• For the crust: Place a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking pan with the cooking spray.
• Place the cookies in a food processor and grind into fine crumbs. Reserve 1/2 cup of the crumbs for a later use.
• Place the remaining crumbs in a bowl and stir in the melted butter and salt. Press the mixture into the bottom of the prepared pan evenly and transfer to the refrigerator to chill while you prepare the brownies.
• For the filling: Place the chocolate and butter in a heatproof bowl set over a saucepan filled with 1 inch of water to make a double boiler. Set the double boiler over medium heat and stir to melt. Set aside to cool slightly.
• In a medium bowl, mix together the melted chocolate mixture, the flour, granulated sugar, brown sugar, cocoa powder, salt, vanilla and eggs. Fold in the white chocolate chips, and then pour the batter into the chilled crust. Bake until set, 28 to 30 minutes.
• Transfer to a wire rack to cool completely.
• Sprinkle the reserved cookie crumbs over the finished brownie dish. Tuck the gummy worms on and into the cookie crumb "dirt." Cut the brownies into squares to serve.

KAHLUA MUDSLIDE BROWNIES

Steps:

• Sift flour with baking powder and salt. In small saucepan, combine butter and chocolate (chopped up). Set over low heat, just until chocolate is melted. Set aside.
• In bowl, beat eggs with sugar until light. Beat in dry ingredients, chocolate mixture, Kahlua, Irish cream liqueur and vodka. Fold in nuts.
• Pour into 13x9-inch pan and bake at 350°F about 25 min. Cool in pan. Spread with Kahlua Glaze. Cut into squares and serve.

MOCHA MUDSLIDE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In the microwave or in a metal bowl over a pan of simmering water, melt butter and chocolate, stirring frequently until smooth. Remove from heat and set aside to cool.
• In a large bowl, beat eggs and sugar until light and pale, about 5 minutes. Fold in the chocolate mixture, coffee liqueur, Irish cream liqueur and vodka. Combine the flour and baking powder; stir into the chocolate mixture then fold in walnuts. Spread the batter evenly into a 9x13 inch pan.
• Bake for 25 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan. Cool before cutting into squares. Frost with a glaze of coffee flavored liqueur and confectioners' sugar or melted chocolate if desired.

MUDSLIDE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9 by 13-inch baking pan with cooking spray.
• In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and mudslide drink or irish cream. Mix well to combine. Transfer to prepared baking pan and set aside.
• In a medium bowl, combine instant coffee and 1 tablespoon of hot water. Stir together until all the coffee has dissolved. Add cream cheese, sugar and remaining egg. Using an electric mixer beat on low speed until smooth. Fold in chocolate chips. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
• Bake in preheated oven for 40 to 45 minutes. Remove from oven and cool completely.

MUDSLIDE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9 by 13-inch baking pan with butter-flavored cooking spray; set aside.
• In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and mudslide drink. Mix well to combine. Transfer to prepared baking pan and set aside.
• In a medium bowl, combine instant coffee and 1 tablespoon of hot water. Stir together until all the coffee has dissolved. Add cream cheese, sugar and remaining egg. Using an electric mixer beat on low speed until smooth. Fold in chocolate chips. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
• Bake in preheated oven for 40 to 45 minutes. Remove from oven and cool completely.

MUDSLIDE BROWNIES

Steps:

• Melt 4 chocolate baking squares and 1/2 cup butter in a heavy saucepan over low heat, stirring occasionally. Remove from heat, and transfer to a large bowl. Add sugars; stir well. Stir in eggs, 2 teaspoon espresso powder, and 2 teaspoon Kahlua. Add flour and salt, stirring until blended. Stir in pecans. Spread batter into a lightly greased aluminum foil-lined 11" x 7" pan. Bake at 325° for 26 to 28 minutes or until brownies appear set on top. Cool completely in pan on a wire rack. Melt remaining 2 chocolate baking squares and 2 Tbsp. butter in heavy saucepan, stirring occasionally. Remove from heat; transfer to a medium bowl. Stir in remaining 2 tsp. espresso powder, whipping cream, vodka, and remaining 2 Tbsp. Kahlua. Add enough powdered sugar to make a good spreading consistency, beating at medium speed with an electric mixer until smooth. Spread frosting over cooled brownies; garnish, if desired. Let stand until frosting is set.
• Use foil to lift uncut brownies out of the pan. Cut into bars to serve. Note: If you prefer not to add any alcohol to this dessert, you can use sweetened coffee instead of the Kahlua and omit the vodka.