If you’re craving a dense, chewy, and ultra-chocolatey dessert, these Chocolate Mud Bars are just what you need. Made with simple pantry staples and loaded with rich cocoa flavor and melty chocolate chips, these bars are a dream come true for brownie and chocolate lovers alike.
Why You’ll Love These Chocolate Mud Bars
Incredibly fudgy and rich with deep chocolate flavor
Perfect for parties, bake sales, or late-night cravings
Easy to make in one pan with basic ingredients
Freezer-friendly and great for make-ahead treats
Customizable with nuts, extra chips, or a drizzle of caramel
Ingredients Breakdown:
Unsalted Butter (1 cup) – Gives richness and that classic melt-in-your-mouth texture.
Granulated Sugar (2 cups) – Sweetens the bars and contributes to their chewy, fudgy consistency.
Eggs (4 large) – Help bind everything together and add structure.
Vanilla Extract (1 tsp.) – Enhances the chocolate flavor with warm, aromatic notes.
All-Purpose Flour (1 cup) – The base dry ingredient that gives the bars body.
Unsweetened Cocoa Powder (1/2 cup) – Provides deep, intense chocolate flavor.
Baking Powder (1/2 tsp.) – Adds just a bit of lift for a soft, cakey bite.
Salt (1/4 tsp.) – Balances out the sweetness and enhances overall flavor.
Semi-Sweet Chocolate Chips (1 cup) – Melt into gooey pockets for extra chocolatey bites.
Chopped Nuts (1/2 cup, optional) – Add a nutty crunch and contrast to the soft texture.
Tips and Tricks
Don’t overbake – Mud bars should be moist and fudgy, not dry.
Add espresso powder (½ teaspoon) to enhance the chocolate flavor.
Line your pan with parchment paper for easier removal and cleaner cuts.
Top with flaky sea salt after baking for a sweet-salty contrast.
Variations and Add-Ins
Triple Chocolate: Use a mix of dark, milk, and white chocolate chips.
Nut-Free Option: Simply leave out the nuts or replace with extra chips.
Swirl in peanut butter or caramel before baking for extra decadence.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream.
Dust with powdered sugar or drizzle with chocolate sauce.
Pair with coffee or a cold glass of milk for the ultimate treat.
Storage Instructions
Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keeps well chilled for up to 1 week.
Freezer: Freeze individual bars for up to 2 months. Thaw at room temperature or reheat in the microwave for 15–20 seconds.
Frequently Asked Questions
Can I use salted butter?
Yes, just reduce the added salt in the recipe to a pinch.
Are these similar to brownies?
They’re like a cross between brownies and cookie bars—dense, chewy, and super chocolatey.
Can I double the recipe?
Yes! Use a larger pan (like 11×15) or bake in two 9×13-inch pans.
How do I know when they’re done?
Check with a toothpick—look for moist crumbs, not raw batter. They’ll continue to firm up as they cool.
Chocolate Mud Bars
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- Melt the butter in a saucepan or microwave-safe bowl. Stir in the granulated sugar until well combined.
- Whisk in the eggs one at a time, then add the vanilla extract and mix until smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the chocolate chips and chopped nuts, if using.
- Spread the batter evenly into the prepared pan.
- Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan before slicing into bars and serving.
