Mud Bars Chocolate (Print Version)

# Ingredients:

→ Crust

01 - ½ cup of melted unsalted butter (113g)

02 - 30 crushed Oreo cookies

→ Brownie Layer

03 - 2 teaspoons liquid vanilla

04 - 1½ cups (187.5g) standard all-purpose flour

05 - 4 large eggs brought to room temperature

06 - ⅓ cup (42g) cocoa powder that’s unsweetened

07 - 2 cups (400g) regular white sugar

08 - ¼ teaspoon kosher-style salt

09 - ¾ cup of butter, softened (170g)

10 - ½ teaspoon of baking powder

→ Chocolate Mousse Layer

11 - 16 ounces of whipped topping, split in half

12 - 2 cups (490g) whole milk

13 - 1 jar (11.75 ounces) chocolate fudge topping

14 - ½ cup (62.5g) powdered sugar

15 - A single pack (3.9 ounces) of instant chocolate pudding mix

# Instructions:

01 - Set your oven to 350°F. Get a 9x13-inch pan ready with a light coat of non-stick spray.

02 - Grind the Oreos into crumbs, then set aside ¼ cup for later. Mix the rest with the melted butter and press tightly into the pan.

03 - Combine all dry ingredients first. In another bowl, whip eggs, sugar, butter, and vanilla together until it’s fluffy. Blend wet ingredients into the dry mix, then spread the batter evenly on top of the crust. Bake for 25 to 30 minutes or until almost set.

04 - Whisk together milk, pudding mix, and sugar until it’s soft but not totally firm. Gently fold in half of the whipped topping and layer on top of your cooled brownie.

05 - Refrigerate for about 60–90 minutes. Add the chocolate fudge, rest of the whipped topping, and reserved crumbs on top before serving.

# Notes:

01 - Cool brownies completely before adding the mousse layer.

02 - Keep this dessert cold until you’re ready to serve.

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