MOCHA MUDSLIDE BROWNIES
A brownie recipe for adults to enjoy!!!
Provided by SWIZZLESTICKS
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 45m
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 16 g, Cholesterol 24.5 mg, Fat 7.1 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 36.2 mg, Sugar 9.5 g
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.
MUDSLIDE BROWNIES
Make and share this Mudslide Brownies recipe from Food.com.
Provided by bungalowten
Categories Bar Cookie
Time 1h5m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 449.4, Fat 27.4, SaturatedFat 8.5, Cholesterol 73.7, Sodium 200.6, Carbohydrate 47.4, Fiber 0.4, Sugar 33.8, Protein 5.4
MUDSLIDE BROWNIES
Make and share this Mudslide Brownies recipe from Food.com.
Provided by rsarahl
Categories Bar Cookie
Time 30m
Yield 18 brownies
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Sift flour, baking powder and salt into a large bowl.
- Combine butter and chocolate in a double boiler over simmering water; stir until both are melted and combined then set aside to cool.
- In the bowl of your stand mixer, whisk the eggs with the sugar until frothy and a pale yellow color.
- Add in the dry ingredients, melted chocolate mixture, liquers and vodka and combine; fold in the nuts if you are using them.
- Pour batter into a greased 13x9 inch pan and bake in the preheated 350 degree F oven for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool brownies in the pan.
- Prepare the Kahlua Glaze by whisking the powdered sugar and 3 Tbsp Kahlua in a bowl until smooth.
- Pour the glaze over the cool brownies while still in the pan.
- Garnish with the coffee beans, if desired.
- Cut into squares and serve.
Nutrition Facts : Calories 295.3, Fat 13, SaturatedFat 7.8, Cholesterol 54.3, Sodium 92, Carbohydrate 41, Fiber 1.9, Sugar 27.5, Protein 3.8
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.
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "mudslide brownies recipes"
MUDSLIDE BROWNIES RECIPE | MYRECIPES
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5/5 (3)Total Time 56 minsServings 36
- 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 coffee liqueur. Add flour and salt, stirring until blended. Stir in pecans.
- Spread batter into a lightly greased aluminum foil-lined 13" x 9" pan (or see note). Bake at 325° for 20 to 25 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. coffee liqueur. 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: For really thick, showy brownies, we baked these in an 11" x 7" pan at 325° for 26 to 28 minutes.
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