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Mudslide Brownies
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Mudslide Brownies
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Here's a dessert for the grown-up table. Chocolate and coffee liqueur swirl together to make a fudgy and rich brownie that's topped with a Irish liqueur infused butter cream frosting.

Prep time
Bake/Cook time
8-inch pan
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Mudslide Brownies
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
8-inch pan



  • 3/4 cup (1 1/2 sticks) butter, melted
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 3 eggs
  • 1/4 cup coffee flavored liqueur
  • 1 cup all-purpose flour*
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375° F. Line an 8-inch baking pan with foil and spray with non-stick spray.
  2. In a large bowl combine melted butter and cocoa powder. Mix until well combined. Add eggs, sugar and coffee liqueur; mix well. Stir in flour and salt until well combined. Fold in chocolate chips. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
  3. Remove from oven, and cool completely.
  4. Meanwhile, prepare frosting. Mix everything but chocolate chips together until you get desired consistency. Adjust sugar and milk as necessary.
  5. Once brownies have completely cooled, frost.  Garnish with chocolate chips
  6. Store in an air tight container.


Recipe developed for Dixie Crystals by Erin Sellin @Dinners, Dishes & Desserts.

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