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Delish Chocolate Mud Bars Recipes

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
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

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.