Mudpie Brownies

Inspiration for these brownies comes from Mississippi mud pie, though the consistency is a little different and there is no whipped cream topping, still the CHOCOLATE and the drizzled carmel and chocolate topping is there - so it is practically the same thing. These are SUPER easy to make and won't even dirty the pan. Enjoy!

Mississippi Mud Brownies
6 eggs
3/4 cup sugar
1 1/4 cup unsalted butter (2 1/2 sticks)
1 pkg chocolate chips (use some good ones - I like the Hershey's special dark)
1 1/2 cups flour
1/3 cup cocoa powder
1/2 t kosher salt

Place one oven rack in the center of the oven and preheat the oven to 325F. Line your baking pan with aluminum foil and lightly grease with the wrappers from the butter.

Combine the sugar and eggs with the aid of your handy stand mixer. Melt the chocolate and butter (over a water bath or in the microwave works too - 5 minutes on 30% power), once it cools a bit add the chocolate mixture to the eggs (make sure it is cool enough, chocolate scrambled eggs would just be gross). Sift together the flour, cocoa powder and salt, then slowly stir into the chocolate-eggs mixture. Fold in nuts if desired (of course!!) and pour the batter into the prepared pan.

Bake 35 minutes (exactly) at 325F. Be careful not to over cook the brownies - you want them to be moist and fudgey.

Drizzle with caramel and chocolate sauces and sprinkle nuts if desired. mmm.