Mudslide Brownies

Mudslide Brownies Dixie
94
1
126
By Erin Sellin
Prep Time:
25m
Bake/Cook Time:
25m
Yield:
8-inch pan

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

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Products Used
Extra Fine Granulated Pure Cane Sugar Bag
1 lb. Confectioners Powdered Sugar Box
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Recipe Developer
Ingredientes

Ingredients

Brownies

  • 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

Irish Liqueur Buttercream Frosting

  • *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.
Ingredientes

Directions

  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.
Dixie Crystals Insight

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

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Michelle Rabb
Mar 09, 2016

Fabulous, moist, creamy and with all that flavor of the mudslide!! Thanks.

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