Mississippi Mud Brownies
Yummy brownies Every time I make these for friends they love them and want the recipe
Yummy brownies Every time I make these for friends they love them and want the recipe
- Carbohydrate 42.8796965183508 g
- Cholesterol 181.78 mg
- Fat 46.2796067145588 g
- Fiber 1.6004960860072 g
- Protein 8.53617118509454 g
- Saturated Fat 24.3008561436292 g
- Serving Size 1 1 Serving (128g)
- Sodium 423.417034111345 mg
- Sugar 41.2792004323436 g
- Trans Fat 3.67585504309348 g
- Calories 614 calories
Step-by-step
- Preheat oven to 350 degrees.
- Line with foil and grease an 8 or 9 inch square baking dish.
- Beat together butter, brown sugar, egg and vanilla until light and fluffy.
- Add in flour baking soda and salt.
- Mix well.
- Sir in half of the chocolate, white chocolate chips and walnuts.
- Bake 25 minutes until a toothpick comes out clean.
- Immediately remove from oven and sprinkle remaining chips.
- Cover with foil and allow to melt.
- Swirl chocolates with a knife to marbleize.
- Sprinkle remaining walnuts and cool in pan.
- Cut into bars.
Can you simply double this recipe in a standard nine-inch pan without causing structural collapse in the center? Doubling batters containing two sticks of butter and multiple cups of flour usually demands a shift to a half-sheet pan to prevent raw centers, because thermal energy struggles to penetrate dense masses deeper than two inches. If you attempt this scaling stunt in a smaller vessel, the edges will burn long before the interior reaches the necessary 350 degrees Fahrenheit setting point.
Standard metal baking pans conduct heat much faster than glass alternatives, requiring a reduction of twenty-five degrees in oven temperature to prevent over-browning the bottom crust while the top cooks. Aluminium foil linings must be greased thoroughly despite non-stick claims, because melted sugars from the brown sugar and chocolate chips form a sticky bond that ruins removal. When beating the butter and brown sugar together, aerating the mixture properly dictates whether the final texture resembles a dense fudge or a heavy cake.
Fresh walnuts provide essential structural bite against the dense, sweet crumb, whereas stale nuts introduce rancid oil notes that ruin the chocolate flavor profile. Toasting those chopped walnuts for eight minutes prior to folding them into the batter releases dormant aromatic compounds that raw nuts simply lack. Preserved or aged baking soda loses its leavening power over time, yielding flat, heavy squares that fail to rise even slightly during the twenty-five minute bake time.
Covering the hot pan immediately with foil traps residual thermal energy to melt the reserved chocolate chips without scorching them on direct heat. Swirling the molten chocolate with a knife requires a light touch to create distinct marbleized patterns rather than a muddy brown blur. Storing these bars in an airtight container at room temperature preserves their moisture balance for up to four days before drying out occurs.
