Delectably Creative Treats

My Twisted Version Of Mud Pie

My Twisted Version Of Mud Pie

on Jun 13, 2014 | 1 comment




Growing up in Chicago during the 80’s was a lot of fun. We lived in a new construction neighborhood and I remember making Mud Pies with my best friend in all of the newly dug up dirt. Little did I know about the delicious chocolate dessert that I had yet to meet.



I was first introduced to Mud Pie when I moved to “The South”. I found Orlando, Florida to be my new home in the early 90’s and there were many new things for this northern girl to learn about! Who’d have thought that I would fall in love with Mud Pie, Red Velvet Cakes, and Key Lime Pie?




In my new brownie obsession mood, I decided to turn those Perfect Fudge Brownies into Mud Pie Bites. And come to find out it is perfect timing because Dixie Crystals is hosting a contest that ends June 27th! Here is the official contest page




I LOVE coffee, no wait, I’m INFATUATED with coffee. I’m one of those mommies who is absolutely, 100% dependent on coffee getting me through the day. I am a self declared coffee snob. And in all fairness, there is nothing in comparison. Then there’s Oreos, are there no other amazing, yet simple cookies that are more recognized all over the world? Mix those two absolutely wonderful things with my Perfect Fudge Brownies and there is sinful written all over that idea! OH YEH BABY! Are you ready to knock your socks, or rather tastebuds, off?





Mud Pie Bites






Perfect Fudge Brownies

Yields: 18- 1 inch circular bites


10 Tbsp unsalted butter

1 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup good cocoa powder (I love Ghirardelli brand)

1/4 tsp salt (heaping)

1/2 tsp instant coffee (I prefer Starbucks VIA) 

2 tsp pure vanilla extract

2 eggs

1/2 cup mini semi sweet chocolate chips (I love Ghirardelli as well) 

1/2 cup all purpose flour

Mud Pie Buttercream

1 cup salted butter (softened)


1 cup vegetable shortening (not butter flavored)


1 tbsp clear imitation vanilla extract (this is necessary and has been the secret to my creamy, not overly sweet, buttercream for years). I find that McCormicks brand has the best flavor.


7 cups powdered sugar


1 tsp instant coffee powder ( I like Starbucks VIA Italian Roast)


2 cups of crushed Oreos




1 cup heavy cream

2 cups semi sweet chocolate chips


sliced almonds

crushed Oreos


8×8 nonstick pan

aluminum foil

one medium pot

one large pyrex bowl

1″ or 2″ circle cutter (what ever size you prefer)


electric mixer


2 piping bags or ziplock bag converted into a piping bag







For The Brownies:

1.  Preheat oven 325 degrees. Line a 8×8 pan with tin foil for easy removal after baked and cooled. I

also like to spray the foil with nonstick spray.


2.  Put about 2 inches of water in the pot and place on burner using a medium to medium-high heat.

Place pyrex bowl on top. This is the double boiler method.


3.  Place butter in the pyrex bowl and melt thoroughly using a whisk to stir out lumps. Add both

sugars, cocoa powder, instant coffee, and salt. Mix on double boiler until mixture is completely

wet looking and well combined. Remove bowl from heat and set aside for about 5 minutes until

just warm.




4.  Add 2 eggs when the mixture is not hot enough to cook the eggs. Mix eggs well and add vanilla.


5.  Mix in flour and finally add the mini chocolate chips. Batter will be thick. Using a spatula, pour

into prepared pan.




6.  Bake at 325 for 25 minutes. Toothpick will be mostly clean and edges will definitely look done.

Allow to cool completely before removing the tin foil from pan.




7. When thoroughly cooled, cut 18 bite size circle brownies and set on serving dish.








For The Mud Pie Buttercream:






1. Cream the butter on medium high until smooth and creamy.




2. Add vegetable shortening and beat until perfectly smooth and no lumps. Mix in, on low setting,

the imitation clear vanilla extract and the instant coffee powder.


3. On the lowest setting add one cup of powdered sugar at a time, do not pack this sugar. Once all

powdered sugar is combined and there are no large lumps, beat for 2 minutes.


4.  Finally, add the 2 cups of crushed Oreos and mix well. Place buttercream in a large piping bag and

snip off the end. Pipe each circle brownie bite with 2 turns of the buttercream frosting. I like to

estimate the opening of the hole at the end of the bag about the size of my pinkie tip.


5. Refrigerate leftover Mud Pie buttercream in an air tight container up to 2 weeks. This frosting 

    doesn’t need to be refrigerated on the dessert! Please eat this at room temperature for best 


For The Ganache:

My ganache is very simple. In fact, some people would probably criticize and laugh at the ease of it. I find it perfect and it doesn’t overpower the dessert itself. This can be refrigerated for a couple of weeks in an airtight container as well.


1. Heat 1 cup heavy cream in a 4 cup glass liquid measuring cup in the microwave until almost



2. Remove and immediately add the semi sweet chocolate chips. Stir until smooth. When just warm

to touch, place a small amount in a piping bag and snip and very tiny hole in the end.


3.  Pipe a zigzag pattern on the top of each Mud Pie Bite.


Sprinkle crushed Oreos over the ganache and place a couple of almond slices on top.




ALL DONE! Now, it’s time to indulge.



I hope ya’ll enjoy this one. It is pretty simple and yet, looks elegant. But most importantly, it TASTES good too. That is a hard combination to find. Pretty and yummy? So, this beauty will be entered in the Dixie Crystals Brownie Dessert Contest. Fingers crossed that they like my quirky take on the Mud Pie.