Mississippi Mud Pie Brownie
This Mississippi Mud Pie Brownie is the ultimate comfort dessert, layering a crisp Oreo crust, fudgy brownie base, silky chocolate custard, chewy chocolate caramel, and airy Chantilly cream. Every bite is a symphony of textures — crunchy, creamy, gooey, and soft — balanced with rich chocolate depth and a hint of salt. Developed and perfected by Sophie at Sweet Craft Recipes, this showstopping dessert brings professional bakery indulgence to your home kitchen.
- Prep Time: 1 hr
- Cook Time: 35 mins
- Total Time: 7 hrs 35 mins
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Oreo Crust:
24 Oreo cookies (crushed into fine crumbs)
90 g unsalted butter, melted
For the Brownie Layer:
170 g unsalted butter, browned
120 g dark chocolate (58%), chopped
200 g granulated sugar
100 g light brown sugar, packed
2 large eggs + 1 egg yolk
1 tsp vanilla extract
1 tsp instant coffee granules
1 tbsp milk powder
90 g all-purpose flour
30 g Dutch-processed cocoa powder
1/4 tsp salt
For the Chocolate Custard:
250 ml milk
125 ml heavy cream
3 large egg yolks
60 g granulated sugar
100 g dark chocolate (58%), chopped
1 tsp vanilla extract
Pinch of salt
For the Chocolate Caramel:
200 g granulated sugar
60 ml water
60 ml golden syrup (or light corn syrup)
120 ml heavy cream (warm)
40 g dark chocolate (58%), chopped
30 g unsalted butter
1/2 tsp sea salt flakes
For the Chantilly Cream:
300 ml cold heavy cream
40 g powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a 9-inch square pan with parchment paper.
2.
3. Prepare the crust: Mix crushed Oreos with melted butter until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool.
4.
5. Make the brownie batter: In a saucepan, brown the butter over medium heat until golden and nutty. Remove from heat and add chopped chocolate, stirring until melted and smooth. Whisk in sugars until glossy.
6.
7. Add eggs, yolk, vanilla, instant coffee, and milk powder. Whisk until combined. Sift in flour, cocoa powder, and salt, folding gently until just incorporated. Do not overmix.
8.
9. Pour batter over cooled crust and bake for 25–28 minutes, or until edges are set but the center is slightly underbaked. Cool completely before adding custard.
10.
11. For the chocolate custard: In a saucepan, heat milk and cream until steaming. In a separate bowl, whisk egg yolks and sugar. Slowly temper yolk mixture by adding a little hot milk while whisking constantly. Return mixture to the saucepan and cook over medium heat, stirring, until thickened (180°F / 82°C).
12.
13. Remove from heat, stir in chocolate, vanilla, and salt until smooth. Cover surface with plastic wrap to prevent a skin and cool completely. Spread over brownie layer once cooled.
14.
15. Make the caramel: In a saucepan, combine sugar, water, and golden syrup. Heat without stirring until deep amber (around 320°F / 160°C). Carefully whisk in warm cream (mixture will bubble), then stir in chocolate, butter, and sea salt. Cool to room temperature, then pour gently over the custard layer.
16.
17. Chill entire pie for at least 6 hours or overnight to set the layers.
18.
19. Prepare Chantilly cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla to medium peaks.
20.
21. Top chilled pie with whipped cream, spreading evenly or piping decoratively. Sprinkle with sea salt flakes or chocolate shavings if desired.
22.
23. Slice with a hot, clean knife for perfect layers and serve chilled.
Notes
Use a candy thermometer for the caramel to reach exactly 232°F (112°C) for soft, chewy texture.
Brown butter for nutty depth in the brownie layer.
Allow each layer to cool completely before adding the next.
Chill overnight for the cleanest, most distinct slices.
Store covered in the refrigerator up to 4 days or freeze individual slices for 1 month.
Find it online: https://pinchofwarmthbakes.com/mississippi-mud-pie-brownie/