Delish Chocolate Mud Bars Recipes

Let’s talk about these chocolate mud bars: they’re basically brownies that decided to go to therapy, got extra fudgy, and now show up with a glossy ganache and zero emotional availability. They’re dense, decadent, and behave like the dessert equivalent of a weighted blanket. You melt butter and chocolate, whisk in sugar and eggs, barely whisper “flour,” and boom—thick, shiny batter that cures bad moods. Finish with a silky ganache and a reckless sprinkle of flaky salt like you’re auditioning for a cooking show you did not get.

The first time I made them, my husband claimed he could “eyeball” a 9×9 in our 8×8 pan, which is how we learned batter does, in fact, climb. The kids were “helping” by sticking their fingers in the chocolate chips and the dog was stationed under the counter like a furry Roomba. Yes, this pan is too small. No, I won’t wash fewer dishes. Also, I accidentally used the tiny whisk for the ganache, so now the whisk is cute and the ganache is lumpy—but we called it “textured” and everyone clapped with their mouths full.

Time-Saving Hacks

– Melt butter and chocolate together in the microwave. The double boiler can stay in witness protection.
– Line the pan with an aggressive parchment sling. You can lift them out like a magician instead of digging with a spatula at 11 p.m.
– No time to fully cool? Toss the pan in the fridge. It’s not illegal; it’s practical.
– Skip the ganache and scatter chocolate chips on top while hot. They’ll melt, you’ll smear, we’ll call it “rustic frosting.”
– Measure flour with the same cup you used for cocoa. Flavor of rebellion + fewer dishes.

Serving Ideas

– Warm bar + ice cream + a drizzle of whatever caramel you found in the back of the fridge = instant applause.
– With coffee for breakfast “because it’s basically a muffin,” said me, lying.
– Red wine if the kids did a marching band through the living room. Milk if they’re sleeping like tiny angels you don’t trust.
– Add berries if you want to pretend this is balanced. I see you. Respect.
– Plain, straight from the fridge, while standing at the counter like a goblin. Elite experience.

What to Serve It With

– Vanilla ice cream, whipped cream, or a thick Greek yogurt dollop if you’re doing the “weekday dessert” thing.
– Espresso, cold brew, or a stout that tastes like chocolate had a crush on coffee.
– Crunchy friends: salted peanuts, pretzels, or toasted coconut to live your texture dreams.
– Fresh raspberries or sliced strawberries for color so your feed forgives you.

✔Tips & Mistakes

– Don’t overbake. The center should wobble slightly; it firms up as it cools. Fudge > cake here.
– Whisk eggs just until combined. Overmixing invites cakey vibes, and we’re not here for that.
– Measure flour lightly. Pack it and you’ll get dense bricks. Unless you enjoy gnawing.
– Bloom cocoa with the warm butter for shockingly deep chocolate flavor with zero extra effort.
– Line the pan. Unless you enjoy chiseling dessert like an archeologist.
– Let it cool before ganache or the top will slide around like Bambi on ice. Cute, messy, regrettable.
– For clean slices, chill first and use a hot, wiped knife. Or embrace chaos squares.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 4–5 days, tightly covered.
– Freezer: Slice, wrap individually, then bag. 2–3 months.
– Thaw in the fridge or hit it with a 10–15 second microwave zap for that just-baked illusion.

✔Variations and Substitutions

– Peanut butter swirl: Warm 1/3 cup PB, dollop, and swirl before baking. People will propose.
– Mocha mood: Add 1–2 teaspoons espresso powder to the batter; coffee intensifies chocolate like a hype friend.
– Minty fresh: Stir crushed mint candies or a drop of peppermint extract into the ganache.
– Salty crunch: Top with pretzels or salted peanuts before the ganache sets.
– Gluten-free: Use a 1:1 GF flour blend. Works great because we’re barely using flour anyway.
– Dairy-free: Use vegan butter and coconut milk in the ganache. Texture stays lush, scout’s honor.
– Less sweet: Cut sugar by 1/4 cup and add extra pinch of salt. Still fudgy, less “party hat.”
– No chocolate chips? Go full cocoa—add a tablespoon more butter to keep it silky.

Frequently Asked Questions

Delish Chocolate Mud Bars Recipes

Ultra-fudgy chocolate mud bars crowned with a silky ganache. Easy to make, deeply chocolatey, and perfect for parties or make-ahead treats.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cup all-purpose flour
• ▢ 0.75 cup unsweetened cocoa powder
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon fine sea salt
• ▢ 0.5 teaspoon instant espresso powder optional, boosts chocolate flavor
• ▢ 2 eggs large
• ▢ 0.5 cup unsalted butter melted and slightly cooled
• ▢ 0.25 cup vegetable oil
• ▢ 2 teaspoon vanilla extract
• ▢ 0.5 cup whole milk room temperature
• ▢ 1 cup semisweet chocolate chips for batter
• ▢ 0.75 cup heavy cream
• ▢ 1.5 cup semisweet chocolate chips for ganache
• ▢ 1 tablespoon unsalted butter for ganache
• ▢ 0.25 teaspoon flaky sea salt optional, for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8-inch square pan with parchment with overhang and lightly grease.
• In a large bowl, whisk flour, cocoa powder, baking powder, salt, and espresso powder until evenly combined.
• In a separate bowl, whisk granulated sugar, brown sugar, and eggs until slightly thick and glossy, about 1 minute.
• Whisk in melted butter, vegetable oil, and vanilla, then whisk in the milk until smooth.
• Add dry ingredients to wet and fold gently until just combined. Fold in 1.0 cup semisweet chocolate chips.
• Scrape batter into the prepared pan, smooth the top, and bake until a toothpick inserted near the center comes out with moist crumbs, 22 to 26 minutes. Do not overbake.
• Cool the pan on a rack for 30 minutes, then cool completely before topping.
• Make ganache: Heat heavy cream in a small pot over medium until steaming with small bubbles at the edge. Pour over 1.5 cups chocolate chips and 1.0 tablespoon butter in a bowl. Let stand 2 to 3 minutes, then stir until silky and smooth.
• Pour ganache over cooled bars and spread evenly. Tap the pan gently to level. Chill until set, about 30 to 45 minutes.
• Finish with a pinch of flaky sea salt if using. Lift out with parchment, slice into 16 bars with a warm knife, wiping between cuts.

Notes

For deeper flavor, use dark cocoa powder and a mix of semisweet and bittersweet chocolate. Add 0.5 cup chopped toasted pecans or walnuts to the batter for crunch. Store covered at room temperature for 2 days or refrigerate up to 5 days; bars freeze well for up to 2 months.