Brownie Mud Puddle Cake Recipes

BROWNIE PUDDLE

Steps:

• All ingredients should be at room temperature.
• Preheat the oven to 325 degrees. Grease bottom of a 9 1/2 -inch tart pan with removable bottom and line with parchment, then lightly spray with non-stick vegetable spray. Place pan on cookie sheet to catch any possible leaks. Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or until lightly browned. Cool completely. In a double boiler over hot water melt the butter and chocolate, stirring 2 or 3 times. Beat the cocoa, then the sugar, beating until it is incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts; scrape the batter into the prepared pan and spread it evenly. It will fill the pan almost to the top. Bake for 30 to 35 minutes or until the batter has set. A toothpick inserted 1-inch from the side will come out clean. The mixture will puff and rise a little above the sides but sinks on cooling. While the brownie is baking, prepare the puddles. Melt the chocolate in a microwave, using 15 second bursts on high power and stirring several times, or in a double boiler over hot but not simmering water, stirring occasionally. Add the cream and stir gently until the mixture is smooth and dark. If necessary (if the cream was too cold and the mixture not entirely smooth), return it to the heat until totally fluid and uniform in color. As soon as the brownie is removed from the oven, grease the end if a wooden spoon (no larger than 1/2-inch diameter) and insert it into the brownie, at 1-inch intervals, all the way to the bottom, twisting slightly, as you insert and withdraw it, to create 23 to 28 little holes. Using as small spoon to pour or a zipzeal bag with a small piece of the corner cut, fill the holes until slightly rounded (you will need at least 1/2 teaspoon for each). Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as it cools and more ganache can be added, to fill any depressions, as long as the brownie is still warm enough to melt it. (If necessary, you can set the tart under a lamp to heat the ganache puddles and make them smooth.) Unmold by placing the pan on a canister smaller than the opening for the loose bottom and pressing sides firmly down. To remove the parchment, refrigerate the tart or allow it to sit at room temperature until the puddles are firm to the touch. Cover a flat plate with plastic wrap, spray it lightly with non-stick vegetable spray and set it in top of tart. Invert the tart; peel off the parchment, and reinvert it onto a serving plate. To serve, use a thin, sharp knife to cut wedges. Serve accompanied by a scoop of coffee or vanilla ice cream and any leftover ganache reheated as sauce.

MISSISSIPPI MUD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
• In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
• In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
• In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
• Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
• For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
• Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

MUD PUDDLES

Steps:

• Heat oven to 350 degrees F.
• Melt butter and chocolate chips in a 2-quart saucepan over low heat, stirring constantly, until smooth, about 5 to 10 minutes. Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart onto un-greased cookie sheets.
• Bake for 6 to 8 minutes or just until set, do not overbake. Cookies may appear slightly under baked. Cool completely. Meanwhile, combine powered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies.

LAZY MISSISSIPPI MUD BROWNIES

Steps:

• Preheat oven to temperature recommended on package.
• Lightly coat 9"x13" baking dish with cooking spray.
• Prepare brownie mix batter according to package instructions; into the batter, mix chocolate chips, pecan pieces and coconut.
• Bake according to package instructions (you may need to add up to 4 minutes for cooking time; toothpick test is not reliable due to the melted chocolate chips, use your best judgement.)
• Remove from oven; allow to cool completely (approx. 1 1/2-2 hrs.)
• Stir marshmallow cream with a knife or small off-set spatula; evenly spread marshmallow cream over top of cooled brownies.
• Stir frosting; carefully spread frosting over marshmallow layer.
• Sprinkle pretzel pieces, evenly, over frosting layer. (You may, also, sprinkle the pretzels over individual slices as they are served; the pretzels loose some of their crunch after it's been covered and refrigerated overnight.)
• For ease of slicing, refrigerate for 1/2-1 hr. before serving.
• Cover leftovers. May be left out at room temperature, but is best refrigerated.

MISSISSIPPI MUD CAKE - SHORTCUT VERSION

Steps:

• Prepare brownie mixes according to package directions, stirring in chopped pecans.
• Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.
• While brownie mix is baking combine powdered sugar, milk, butter and cocoa. Beat all ingredients at medium speed with an electric mixer until smooth.
• When brownie mix cake is done, remove from oven.
• Top warm cake evenly with marshmallows.
• Return to oven and bake 5 minutes.
• Remove from oven and drizzle chocolate frosting over warm cake.

BROWNIE PUDDING CAKE

Steps:

• Preheat the oven to 350°F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulates sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
• Serve the cake hot with the ice cream.