Chocolate Mud Bars

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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

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• Author: easysweetmeal
• Total Time: 40–45 minutes
• Yield: 24 bars 1x

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Description

Rich, fudgy, and decadently chocolaty, these Chocolate Mud Bars are a chocolate lover’s dream. With a gooey center, crackly top, and bursts of melty chocolate chips, they strike the perfect balance between brownie and bar. A sprinkle of optional nuts adds a little crunch, making these bars irresistibly good for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 cup semi-sweet chocolate chips

• ½ cup chopped nuts (optional, walnuts or pecans work well)

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Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

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2. Melt the Butter and Add Sugar

In a medium saucepan over low heat, melt the butter. Once fully melted, remove from heat and stir in the granulated sugar until well combined.

3. Mix in Eggs and Vanilla

Add the eggs and vanilla extract to the butter-sugar mixture. Stir until smooth and creamy.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

5. Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture. Stir until just combined—avoid overmixing to maintain that perfect chewy texture.

6. Fold in Add-ins

Gently fold in the semi-sweet chocolate chips and nuts, if using.

7. Bake

Pour the batter into your prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

8. Cool and Slice

Let the bars cool completely in the pan on a wire rack. Once cool, slice into squares or rectangles.

Notes

• These bars are great for gifting or sharing at events.

• They cut best when fully cooled or slightly chilled.

• Feel free to frost with chocolate ganache for an extra indulgent layer.

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

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