Sheet Pan Brownie Mud Bars
A quick and easy way to turn regular brownies into a gooey treat. These mud pie brownies are topped with marshmallows and a chocolate sauce.
Equipment
- 9x11 Baking Dish
- Parchment Paper
- Saucepan
Ingredients
Brownies
- Brownie mix + ingredients
- 1 cup chopped pecans toasted
- 10 ounce bag mini marshmallows
Chocolate Sauce
- ⅓ cup unsweetened cocoa powder
- ¼ cup milk
- ¼ cup unsalted butter
- ¼ teaspoon salt
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper, or spray with non-stick spray.
- In a large bowl, make the brownie mix based on the directions on the box.
- Bake in the oven for 15 minutes or until a toothpick inserted comes out clean. Because the bars are going to be thin, the bake time will be much shorter than the directions say on the box.
- Remove the brownies from the oven and coat evenly with the mini marshmallows. Place the brownies back in the oven for 3-5 minutes until the marshmallows have puffed and become soft.
- Remove from the oven and let cool.
- In a saucepan make the chocolate sauce by melting the butter, milk, salt and unsweetened cocoa powder over medium heat. Once melted, and combined with no lumps, remove from the heat.
- Add the vanilla extract and powdered sugar, whisking together until smooth and creamy. If the sauce is a bit thick for drizzling over the bars, then add a little more milk to thin it out.
- Pour the chocolate sauce diagonally over the brownie bars and top with the chopped pecans.
Notes
- These bars are easiest to cut when completely cooled.
- Store brownies in an airtight container at room temperature.
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