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Delish Chocolate Mud Bars Recipes

Delish Chocolate Mud Bars Recipes

Ultra-fudgy chocolate mud bars with a silky ganache topping. One bowl, pantry staples, and guaranteed crackly tops with rich chocolate flavor.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter melted and slightly cooled
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder Dutch-process or natural
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.5 tsp instant espresso powder optional but enhances chocolate flavor
  • 1 cup semisweet chocolate chips for batter
  • 0.5 cup heavy cream for ganache
  • 1 cup semisweet chocolate chips for ganache
  • 1 tbsp unsalted butter for ganache, optional shine

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment, leaving overhang, and lightly grease.
  • In a large bowl whisk melted butter, granulated sugar, and brown sugar until glossy and combined.
  • Whisk in eggs one at a time, then whisk in vanilla until the mixture thickens slightly and looks satiny.
  • Sift flour, cocoa powder, baking powder, salt, and espresso powder over the bowl. Fold with a spatula just until no dry streaks remain.
  • Fold in 1.0 cup semisweet chocolate chips. Batter will be thick.
  • Spread batter into the prepared pan and smooth the top.
  • Bake 22 to 26 minutes, until a toothpick inserted near the center comes out with moist crumbs but not wet batter. Do not overbake.
  • Cool completely in the pan on a rack before topping.
  • For the ganache, gently heat heavy cream in a small saucepan until steaming (do not boil). Pour over 1.0 cup chips and 1.0 tbsp butter in a bowl; let sit 2 minutes, then stir until smooth.
  • Spread ganache over cooled bars. Chill 20 minutes to set, then lift out with parchment and cut into 16 squares.

Notes

For chewiest bars, pull them from the oven when the center still looks slightly underdone; they will set as they cool. Add flaky sea salt on top for a sweet-salty finish.