Zutaten für Chocolate Mud Brownie Bars
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- Crisco Shortening
- 2 large eggs
- ½ cup water
- 1 teaspoon vanilla extract
- ½ cup caramel sauce
- ½ cup mini marshmallows
- ½ cup chopped pecans
- 6 ounces semi-sweet chocolate chips
- 1 cup (2 sticks) unsalted butter, plus 2 tablespoons unsalted butter
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Zubereitung von Chocolate Mud Brownie Bars
- Preheat oven to 350°F (175°C).
- Prepare an 8x8-inch baking dish by lining it with foil, leaving an overhang on the sides for easy removal. Grease the foil.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 ½ cups granulated sugar, and ¾ cup unsweetened cocoa powder until well combined.
- Cut in 1 cup (2 sticks) unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Add 2 large eggs, ½ cup water, and 1 teaspoon vanilla extract. Mix until just combined. Do not overmix.
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Remove from oven and immediately spread ½ cup caramel sauce over the warm brownies.
- Sprinkle evenly with ½ cup mini marshmallows and ½ cup chopped nuts (walnuts or pecans recommended).
- Return to the oven and bake for another 6-8 minutes, or until marshmallows are golden brown.
- While brownies bake, melt 6 ounces semi-sweet chocolate chips and 2 tablespoons unsalted butter in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drizzle melted chocolate over the warm brownie bars.
- Let cool completely in the baking dish before lifting out using the foil overhang. Cut into small squares and serve.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
96g
Fat
25g
Carbs
14g
