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Brownie Mud Hen Bars – Did you give up chocolate for Lent? (Seriously, I don’t understand how you could do it, how you could survive it.)
Have you been jonesing for some ooey, gooey, rich chocolate for the last several weeks?
Do you like your brownies kinda fudgy? Rich? Brownies that seem like they might be raw or ones that are liqidy in the centers?
(No? Not sure about our friendship. If you tell me you don’t like peanut butter either I may just cry.)
If you answered yes to any of these questions, than these Brownie Mud Hen Bars are for you.
I first was introduced to Mud Hen Bars back before Christmas, when Kay shared them on a Crazy Sweet Tuesday post. I knew immediately I would make them some day.
Fast forward to last week. I needed a gift for my neighbors and I wanted to make something new.
I wanted chocolate and I wanted brownies and I wanted them yesterday. (Yes, I know. I was making them for other people. But I have to taste what I give, right?)
It’s brownies topped with chocolate chips, pecans, and a brown sugar meringue. The brownies cook but stay ooey-gooey in the center. The meringue gives a sweet crunch to the top.
These Brownie Mud Hen Bars are, in a word, sinful. Delightful. Wonderful. A whole bunch of -fuls.
They are good room temperature.
But if you heat them for 10-15 seconds in the microwave?
There. Are. No. Words.
Except “goddammit I gave away all the Brownie Mud Hen Bars to the neighbors!”
Brownie Mud Hen Bars
Ingredients
- 1 pouch 10.25 ounce size brownie mix for an 8x8 inch pan, plus ingredients called for on the pouch (or you can use your favorite recipe)
- 1/3 cup pecans chopped
- 1/3 cup semi-sweet chocolate chips
- 1 cup brown sugar
- 2 egg whites
Instructions
- Preheat oven to 350°. Line an 8x8” pan with foil and spray with cooking spray.
- Mix brownies according to package directions. Spread in pan. Top with chocolate chips and pecans.
- Beat egg whites until stiff peaks form. Fold in the brown sugar and spread evenly over the brownie layer.
- Bake for 35 minutes or until the meringue is golden brown. If the top starts to brown too quickly, cover it with a layer of parchment paper. Let cool completely before cutting. (Chill in the refrigerator for quicker cooling.) Peel away the foil carefully before cutting. **Be sure to spray your knife with cooking spray before cutting. After each cut wipe away excess and spray the knife again.**
Recipe Nutrition
Brownie Hot Fudge Cheesecake Bars
My grandmother used to make something really similar to this! Hers is more of a brown sugar cookie crust though. I’ll have to try it with a brownie base, that intrigues me.
I have my Grandmother’s recipe on my (newbie) blog. If you want to check it out.
http://lovinglywrong.com/2015/08/15/brown-sugar-meringue-bars/
Just came across the post for these Brownie Mud Hen Bars! Thank you so much for giving mention to my blog for these. The brownie idea is genius!
You inspired them!! 🙂 Thank YOU!
May I say these looking AMAZING! Super excited to make them for my birthday this weekend.
“Just thought I’d let you know, there’s a sneaky little typo!
I first was introduced to Mud Hen Bars back before Christmas, when Kay shared them on a Crazy Sweet Tuesday post. I (K)NEW immediately I would make them some day.”
Thanks for the recipe! (:
Thank you! And thanks for letting me know about the typo. I need an editor!
Your dessert looks yummy, but wish you could refrain comments from using the Lord’s name in vain!
Hi just found your blog these look amazing can’t wait to try making them but making brownie from scratch I live in UK and don’t really like the packet mixes we get here also was it light brown sugar you used.
Yes, light brown. It’s what I always have in my kitchen!
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