Rio Grande Mudslide Dessert
Indulge in the decadent layers of the Rio Grande Mudslide Dessert, a rich and irresistible treat that combines fudgy brownies, creamy coffee liqueur-infused whipped cream, and luscious chocolate ganache. This crowd-pleasing dessert is elevated with the crunch of toasted almonds and the option to add a scoop of vanilla ice cream for an extra touch of indulgence. Perfect for chocolate lovers, this recipe is as easy to prepare as it is impressive, featuring simple ingredients like boxed brownie mix and semisweet chocolate chips, paired with a hint of coffee liqueur for a sophisticated flavor twist. Whether you're hosting a special gathering or craving a luxurious dessert, the Rio Grande Mudslide Dessert delivers big on taste and presentation in just under an hour.
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Recipe Information
Ingredients
- 1 box fudge brownie mix
- 2 large eggs
- 0.5 cup vegetable oil
- 0.25 cup water
- 1 cup heavy cream
- 0.25 cup coffee liqueur (such as Kahlúa)
- 2 tablespoons powdered sugar
- 1 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 0.5 cup toasted almonds, chopped
- 1 scoop per serving vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
Prepare the fudge brownie mix according to the package instructions, using the eggs, vegetable oil, and water listed in the ingredients. Spread the batter evenly in the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
While the brownies cool, whip the heavy cream in a chilled bowl until soft peaks form. Add the coffee liqueur and powdered sugar, and continue whipping until stiff peaks form. Refrigerate until ready to assemble.
In a small microwave-safe bowl, combine the chocolate chips and unsalted butter. Microwave in 20-second intervals, stirring in between, until melted and smooth. Allow to cool slightly.
Once the brownies are cool, cut them into squares or rectangles to fit your serving dishes. Place one brownie piece at the bottom of each dish.
Spread a layer of the coffee liqueur-infused cream over each brownie piece, then drizzle with the melted chocolate ganache.
Sprinkle the chopped toasted almonds generously on top for a crunchy finish.
For an extra indulgent touch, add a scoop of vanilla ice cream to each serving.
Serve immediately and enjoy the rich, layered flavors of the Rio Grande Mudslide Dessert.
Nutrition Facts
Calories |
5878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.0 g | 505% | |
| Saturated Fat | 151.6 g | 758% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 566.6 g | 206% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 438.0 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 562 mg | 43% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2256 mg | 48% | |
*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.
