I swear Mud Hens have got to be one of the neatest recipes I've ever made. Everybody’s always like what in the world is that?! That meringue topping is just too cool and really makes for a unique experience. It’s crispy and chewy at the same time. It’s like an epicurean oxymoron. Ha! See there Mrs. Jowers, I was paying attention in English. You really didn't need to make me sit in the hall. All the time. Because I was talking constantly. Even when you moved my desk. Three times.
And... errr... I forgot to take pictures when I first cut into these! By the time I remembered, half the pan was gone and this little codger right here was the only one left that looked decent enough to even try to take a picture of. And it's not the best. But oh well, just go look at the Mud Hen Bar photo again because it's much better :)
Mud Hen Brownies
1 family size box brownie mix (for 13x9 pan)
2 eggs, separated
Oil and water for brownie mix
1 cup semi-sweet chocolate chips
1 cup mini-marshmallows
1 cup chopped nuts
1 cup brown sugar
Spray a 13x9 baking pan with cooking spray; set aside.
Prepare brownie batter per manufacturer’s instructions*, using two egg yolks ONLY (separate eggs and set whites aside for later). Spread brownie batter into prepared pan.
Top brownie batter evenly with chocolate chips, marshmallows and nuts.
In a cold, clean mixing bowl beat egg whites on high speed until stiff peaks form. Fold in brown sugar and stir until smooth and there are no lumps.
Spread egg white mixture evenly over chocolate chips, marshmallows and nuts.
Bake at 350 degrees for 20 minutes then cover pan loosely with aluminum foil (just lay a sheet over the pan – don’t seal it) then continue baking for 20 more minutes or until brownies are cooked through.
Remove from oven, uncover and cool for one hour before serving. Store in an airtight container.
*If your brownie mix calls for three eggs, only use two and add 1 tablespoon water.
This recipe was featured at the Weekend Potluck!
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