Muddy Brownies Recipes

Steps:

• Preheat oven to 350 degrees F. Grease bottom of 13x9-inch pan.
• Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 degrees F for 27 to 30 minutes or until set.
• Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars.

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch pan.
• In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in cocoa until smooth, then transfer to large mixing bowl.
• Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in chocolate/peanut butter chips and marshmallows. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed on box for 9-inch square pan. After removing pan from oven, set oven control to broil.
• Immediately sprinkle marshmallows and snack mix over warm brownies. Broil with top 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully; marshmallows and snack mix will brown quickly.) Sprinkle with candy. Cool about 30 minutes. Cut into 4 rows by 4 rows. Store loosely covered.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed on box for 9-inch square pan. Cool completely, about 1 hour.
• Cut brownies into 1-inch pieces. Gently mix with remaining ingredients. Store tightly covered.

Steps:

• Preheat oven to 350°F.
• In a medium saucepan, melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat and cool slightly.
• To the saucepan of chocolate, add the sugar, eggs and vanilla.
• In a small bowl, stir together the flour and baking soda. Add flour to the chocolate mixture. Stir until combined. Pour batter into a greased 9-inch x 9-inch baking dish and spread evenly.
• Arrange Hershey Kisses evenly over the brownie batter. Then sprinkle evenly with mini marshmallows.
• Bake at 350 F for 25-28 minutes.
• Serve warm but not hot and enjoy!

Steps:

• In large bowl, mix ice cream, crumbled cookies and 2 cups of the snack mix. Freeze at least 1 hour until firm.
• For sundaes, scoop generous 1/2 cup ice cream mixture into each serving bowl. Drizzle each with 1 tablespoon chocolate syrup; top with remaining snack mix.

Steps:

• 1. preheat oven to 350. grease 13x9 inch baking pan (or 11x7 for thicker brownies).
• 2. prepare brownies according to box (or make your own). pour brownies into prepared pan and bake for 19-23 minutes.
• 3. while brownies are baking, prepare peanut butter frosting. cream the butter and peanut butter until smooth. slowly blend in powdered sugar.
• 4. when brownies are baked and completely cooled (about 1 hour), frost with the peanut butter frosting. sprinkle frosting evenly with entire bag of chex mix brownie buddies mixture.
• 5. drizzle melted chocolate over the top of the brownies, cut into squares.