Mudslide Brownies – a delicious recipe with Butter, brownie mix, eggs, vegetable oil, instant coffee crystals, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Lightly spray a 9 by 13-inch baking pan with butter-flavored cooking spray; set aside.
2
In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and mudslide drink.
3
Mix well to combine.
4
Transfer to prepared baking pan and set aside.
5
In a medium bowl, combine instant coffee and 1 tablespoon of hot water.
6
Stir together until all the coffee has dissolved.
7
Add cream cheese, sugar and remaining egg.
8
Using an electric mixer beat on low speed until smooth.
9
Fold in chocolate chips.
10
Spread over brownie mixture.
11
Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
12
Bake in preheated oven for 40 to 45 minutes.
13
Remove from oven and cool completely.
759
kcal
Calories
63
g
Fat
40
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Butter-flavored cooking spray, 1 (18.3-ounce) box fudge brownie mix (recommended: Betty Crocker), 3 eggs, divided use, 2/3 cup vegetable oil, and more.
Yes, Mudslide Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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