Mudslide Brownies Recipes

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.
• 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.

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.

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.