Ingredients for Chocolate Mud Brownies
- Unsalted Butter
- 200g dark chocolate, chopped
- 4 large eggs
- 200g caster sugar
- Plain Flour
- 1/2 teaspoon salt
- 100g pecan halves, roughly chopped
- 2 tablespoons bourbon (optional)
- 50g mini marshmallows
- Milk Chocolate
- Evaporated Milk
- Vanilla Extract
- 150g icing sugar, for icing
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How to Make Chocolate Mud Brownies
- Preheat your oven to 180°C (350°F). Grease and line a 24cm square baking tin with parchment paper.
- Melt the butter and dark chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in 30-second intervals, stirring until smooth). Set aside to cool slightly.
- In a large bowl, whisk the eggs and caster sugar together until pale, thick, and creamy.
- Gently fold in the flour and salt until just combined.
- Add the cooled chocolate mixture and stir until evenly distributed.
- Stir in the chopped pecans and bourbon (if using).
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the brownies are baking, prepare the icing: Melt the butter and chocolate for the icing in a heatproof bowl set over a pan of simmering water (or in the microwave). Stir in the milk and vanilla extract until smooth.
- Transfer the icing to an electric mixer and beat on medium speed while gradually adding the icing sugar until smooth and creamy (about 10 minutes).
- Once the brownies are baked, immediately spread the icing over the top and sprinkle with mini marshmallows.
- Allow the brownies to cool completely before cutting into squares using a sharp, hot, wet knife.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
226g
Fat
96g
Carbs
24g
