Mud Chocolate Bars (Print Version)
# Ingredients:
→ Crust
01 -
½ cup (113g) melted unsalted butter
02 -
30 ground-up Oreo cookies
→ Brownie Layer
03 -
4 large room-temperature eggs
04 -
1½ cups (187.5g) regular flour
05 -
¾ cup (170g) soft unsalted butter
06 -
2 cups (400g) white sugar
07 -
⅓ cup (42g) cocoa powder (unsweetened)
08 -
2 teaspoons plain vanilla extract
09 -
½ teaspoon rising agent (baking powder)
10 -
¼ teaspoon kosher salt
→ Chocolate Mousse Layer
11 -
1 jar (11.75 ounces) fudge sauce for toppings
12 -
½ cup (62.5g) powdered sugar
13 -
2 cups (490g) whole milk
14 -
1 pack (3.9 ounces) dry chocolate pudding mix (instant)
15 -
16 ounces whipped topping (split in two portions)
# Instructions:
01 -
Set your oven to 350°F to preheat, and coat a 9x13-inch dish lightly with spray to prevent sticking.
02 -
Blend the Oreos finely (save ¼ cup for topping). Combine the crumbs with melted butter, then press them firmly into the dish base.
03 -
Mix the dry stuff together. Whip the eggs with sugar, butter, and vanilla until it’s fluffy, then add it to the dry mix. Spread this over your crust and bake for 25 to 30 minutes—take out when slightly underdone.
04 -
Whisk the milk, pudding mix, and powdered sugar until they start to thicken. Gently mix in half the whipped topping, then layer it on top of the brownies after they’ve cooled.
05 -
Refrigerate for about 1 to 1½ hours to chill completely. Finish by topping with hot fudge, the leftover whipped topping, and those reserved cookie crumbs.
# Notes:
01 -
It’s important to let the brownies cool before adding the mousse layer.
02 -
Store in the fridge until it’s ready to eat.