Chocolate Mud Brownies
Indulge in the ultimate chocolate experience with these decadent Chocolate Mud Brownies! Packed with rich, dark chocolate and a perfect balance of granulated and brown sugar, these brownies boast an irresistibly fudgy texture that melts in your mouth. Made with a handful of pantry staples like unsalted butter, cocoa powder, and dark chocolate chips, this recipe is both simple and luxurious. The batter comes together effortlessly with a combination of classic techniques like melting chocolate in a double boiler and gently folding in sifted dry ingredients to ensure a tender crumb. Baked to perfection with a slightly crackly top and gooey center, these brownies are the epitome of comforting indulgence. Serve them warm with a scoop of creamy vanilla ice cream or enjoy them straight from the pan—either way, these chocolate mud brownies are bound to be the star of any dessert spread. Perfect for chocoholics and guaranteed to impress at your next gathering!
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Recipe Information
Ingredients
- 175 grams Unsalted butter
- 200 grams Dark chocolate (70% cocoa)
- 250 grams Granulated sugar
- 100 grams Brown sugar
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 125 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 100 grams Dark chocolate chips or chunks
Instructions
Preheat your oven to 175°C (350°F). Grease a 20cm (8-inch) square baking pan and line it with parchment paper, leaving some overhang for easy removal.
In a heatproof bowl, melt the unsalted butter and dark chocolate together over a pot of simmering water (double boiler method) or in the microwave in short 20-second increments, stirring until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the slightly cooled chocolate mixture until combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift the all-purpose flour, cocoa powder, and salt into the bowl, and gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix.
Fold in the dark chocolate chips or chunks for extra texture and chocolatey richness.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 28-32 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 12 squares or as desired.
Serve as is or with a scoop of vanilla ice cream for an extra treat. Store leftovers in an airtight container for up to 3 days at room temperature.
Nutrition Facts
Calories |
5019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.6 g | 366% | |
| Saturated Fat | 160.3 g | 802% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 610.7 g | 222% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 436.4 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 471 mg | 36% | |
| Iron | 44.8 mg | 249% | |
| Potassium | 2740 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
