Chocolate Mud Bars (Print Version)
# Ingredients:
→ Base Layer
01 -
½ cup (113g) unsalted butter, melted
02 -
30 crushed Oreo cookies
→ Fudgy Layer
03 -
¾ cup (170g) unsalted butter, softened
04 -
1½ cups (187.5g) all-purpose flour
05 -
½ teaspoon baking powder
06 -
2 cups (400g) regular sugar
07 -
4 large eggs, at room temperature
08 -
⅓ cup (42g) cocoa powder, unsweetened
09 -
¼ teaspoon kosher salt
10 -
2 teaspoons of vanilla
→ Soft Chocolate Layer
11 -
1 jar (11.75 ounces) hot fudge
12 -
16 ounces whipped topping, split in half
13 -
2 cups (490g) whole milk
14 -
½ cup (62.5g) powdered sugar
15 -
1 packet (3.9 ounces) instant chocolate pudding mix
# Instructions:
01 -
Turn the oven on to 350°F and grease a baking pan (9x13-inch) with some non-stick spray.
02 -
Crush the cookies into crumbs and save ¼ cup for sprinkling on top later. Stir the crumbs with your melted butter and press firmly into the bottom of the pan.
03 -
Combine flour, cocoa, baking powder, and salt in a bowl. Whip eggs, sugar, butter, and vanilla until light and fluffy. Slowly mix the wet mixture with the dry until blended. Spread it over the crust and bake for 25-30 minutes. You want it to only slightly set.
04 -
Mix milk, pudding powder, and powdered sugar until it thickens a bit. Gently fold in half of the whipped topping and smooth it over the cooled brownie layer.
05 -
Let it chill in the fridge for 1 to 1½ hours. Add hot fudge, the rest of the whipped topping, and a sprinkle of extra cookie crumbs before serving.
# Notes:
01 -
Wait for the brownies to cool completely before layering the mousse.
02 -
Store the dessert in the fridge until you're ready to eat it.