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Mudcake Brownies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

These Brownies are a delicious mix between two different desserts, Mud Cake and Brownies. The best of two worlds combined!

These Brownies are a delicious mix between two different desserts, Mud Cake and Brownies. The best of two worlds combined!

Ingredients

Serves: 6

Metric Cups

For the Cake Base

  • 250 grams butter
  • 200 grams dark chocolate
  • 380 grams caster sugar
  • 160 grams plain flour
  • 4 eggs
  • 1 tablespoon bourbon
  • 200 grams pecan nuts (chopped)
  • 1 pinch of salt

For the Topping

  • 120 grams butter
  • 120 grams milk chocolate
  • 125 millilitres evaporated milk
  • 400 grams icing sugar
  • 1 tablespoon vanilla

For the Cake Base

  • 8⅚ ounces butter
  • 7 ounces bittersweet chocolate
  • 13⅖ ounces superfine sugar
  • 5⅔ ounces all-purpose flour
  • 4 eggs
  • 1 tablespoon bourbon
  • 7 ounces pecan nuts (chopped)
  • 1 pinch of salt

For the Topping

  • 4¼ ounces butter
  • 4¼ ounces milk chocolate
  • 4 fluid ounce evaporated milk
  • 14⅛ ounces confectioners' sugar
  • 1 tablespoon vanilla

Method

Mudcake Brownies is a community recipe submitted by Lindsey29 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To Make the Cake base...

  • Melt the Butter and the Dark chocolate in a saucepan. Once melted stir in the Caster Sugar, Plain Flour, eggs, Bourbon, salt and Pecans. Stir all together then put in a lined square cake tray (or slice tray)
  • Bake at 180 degrees celsius for around 30-35 minutes.
  • To Make the Topping...

  • Melt butter and Milk chocolate and evaporated milk together in a saucepan.
  • When melted place into an electric mixer with icing sugar and vanilla and mix until light and frothy. You can also just put it in a bowl and use an electric beater for this bit.
  • Let the Cake base cool completely before spreading the topping on top.
  • Put some chopped up marshmallows on top and place in fridge to set. ENJOY
  • To Make the Cake base...

  • Melt the Butter and the bittersweet chocolate in a saucepan. Once melted stir in the superfine sugar, all-purpose flour, eggs, Bourbon, salt and Pecans. Stir all together then put in a lined square cake tray (or slice tray)
  • Bake at 180 degrees celsius for around 30-35 minutes.
  • To Make the Topping...

  • Melt butter and Milk chocolate and evaporated milk together in a saucepan.
  • When melted place into an electric mixer with confectioners' sugar and vanilla and mix until light and frothy. You can also just put it in a bowl and use an electric beater for this bit.
  • Let the Cake base cool completely before spreading the topping on top.
  • Put some chopped up marshmallows on top and place in fridge to set. ENJOY
  • Additional Information

    You must let the cake base cool completely or else the topping will melt and separate.

    You must let the cake base cool completely or else the topping will melt and separate.

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