Brownie Mud Hen Bars

Did you give up chocolate for Lent? (Seriously, I don't understand how you could do it, how you could survive it.)

Have you been jonesing for some ooey, gooey, rich chocolate for the last several weeks?

Do you like your brownies kinda fudgy? Rich? Brownies that seem like they might be raw or ones that are liqidy in the centers?

(No? Not sure about our friendship. If you tell me you don't like peanut butter either I may just cry.)

If you answered yes to any of these questions, than these Brownie Mud Hen Bars are for you.

I first was introduced to Mud Hen Bars back before Christmas, when Kay shared them on a Crazy Sweet Tuesday post. I new immediately I would make them some day.

Fast forward to last week. I needed a gift for my neighbors and I wanted to make something new.

I wanted chocolate and I wanted brownies and I wanted them yesterday. (Yes, I know. I was making them for other people. But I have to taste what I give, right?)

It's brownies topped with chocolate chips, pecans, and a brown sugar meringue. The brownies cook but stay ooey-gooey in the center. The meringue gives a sweet crunch to the top.

These are, in a word, sinful. Delightful. Wonderful.  A whole bunch of -fuls.

They are good room temperature.

But if you heat them for 10-15 seconds in the microwave?

There. Are. No. Words.

Except "goddammit I gave them all to the neighbors!"

Brownie Mud Hen Bars

by Crazy for Crust

(Adapted from Cooking with K)

6021142

Ingredients

• 1 pouch (10.25 ounce size) brownie mix for an 8x8 inch pan, plus ingredients called for on the pouch (or you can use your favorite recipe)
• 1/3 cup pecans, chopped
• 1/3 cup semi-sweet chocolate chips
• 1 cup brown sugar
• 2 egg whites

Instructions

1. Preheat oven to 350°. Line an 8x8” pan with foil and spray with cooking spray.
2. Mix brownies according to package directions. Spread in pan. Top with chocolate chips and pecans.
3. Beat egg whites until stiff peaks form. Fold in the brown sugar and spread evenly over the brownie layer.
4. Bake for 35 minutes or until the meringue is golden brown. If the top starts to brown too quickly, cover it with a layer of parchment paper. Let cool completely before cutting. (Chill in the refrigerator for quicker cooling.) Peel away the foil carefully before cutting. **Be sure to spray your knife with cooking spray before cutting. After each cut wipe away excess and spray the knife again.**

These are really good warmed for just a few seconds in the microwave!

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Enjoy!




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