Out Of The Box Brownies: Magical brownie recipes that start with a box
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Mudslide Brownie

July 22, 2012 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Candy Bar, Chilled, Decadent, Nut-Free

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The cocktail drink called The Mudslide is the perfect starting place for a refreshing chilled brownie recipe with a hint of coffee, Kahlua, rum, and dark chocolate. Eat it with a fork, a bib, and a passion for oozy, goozey chocolate.

INGREDIENTS

  • 1 box brownie mix (I used Ghirardelli Ultimate Fudge)
  • Oil, eggs, and water as called for on box instructions (I always use the extra-egg recipe)
  • 2 tsp instant coffee flakes (I used Maxwell House)
  • 1 box chocolate mousse mix (I used milk chocolate, Dr. Oetker brand, 3.1 ounce size)
  • 1/2 cup milk (I used non-fat)
  • 1/2 cup Mudslide Mix (I used Chi-Chi’s brand)
  • 4 dark chocolate candy bars (I used Hershey’s Special Dark)

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DIRECTIONS

Pour brownie mix into a large mixing bowl. Add oil and eggs as directed on the box. Into a small bowl, add the amount of water called for on the box directions and then dilute the instant coffee in the water. Add the coffee water to the large mixing bowl.

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Mix until batter is smooth and rich. Pour into a greased 9″x9″ pan and bake as directed on the box directions. Remove from oven and cool completely.

Make sure the brownies are room temperature before continuing to the next step.
 
They should be completely cooled. 
 
Are they cooled? Completely?
 
No longer warm at all?
Good.
Then let’s move on to the next step, which can get a little messy. So, I recommend that you put on your favorite apron. Here is a picture of me in my favorite apron.
(“Thanks, May, for this super-cute Christmas gift!”)

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Pour the  mousse mix powder into your electric mixer’s bowl. Add milk.

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Add Mudslide mix.

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Mix on low speed until blended. Then whip on high speed until it is fluffy, chocolate-y, and gooey. At this stage, you may get splattered by flecks of chocolate perfection escaping their orbit. Consider it a risk that you will just have to take.

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Pour the mousse onto your cooled brownie crust and spread evenly. Try not to “motorboat” your face in this decadent layer of tempting mousse. (But if you do, I will not judge you for it.)

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Take the packet of frosting that came with your brownie mix and soften it by running it under hot tap water. Squeeze the frosting out onto the mousse layer.

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Take a knife and swirl the top two layers together. This means you get to lick the knife, which is always good. If you prefer, you can skip this step and keep these two layers chunky and funky, which is fine with me. Remember this IS a mudslide, and there is definitely room for artistic interpretation here. 

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Break the dark chocolate candy bars into small pieces, about the size of a thumbnail. Spill them artfully onto the top, creating your own mudslide of splattery cocoa chaos.

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Refrigerate until you’re ready to cut and serve it. Your guests will be swept away by this avalanche of rich dessert perfection!

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There she is, the Mudslide Brownie: Chilled, chocolate-y, rich, and ready to mudslide right onto your tastebuds.

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If you liked this recipe, you may also like:

Kahlua Mousse Brownie

Super-Easy Caramel Fluff Brownie

Low-Fat Salty-Scotch Brownie

 

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