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Brownie Mud Hen Bars – Did you give up chocolate for Lent? (Seriously, I don’t understand how you could do it, how you could survive it.)

Brownie Mud Hen Bars - the BEST RECIPE EVER! Gooey fudgy brownies topped with a crunchy meringue topping!

Have you been jonesing for some ooey, gooey, rich chocolate for the last several weeks?

Do you like your brownies kinda fudgy? Rich? Brownies that seem like they might be raw or ones that are liqidy in the centers?

(No? Not sure about our friendship. If you tell me you don’t like peanut butter either I may just cry.)

Close up of brownie mud hen bar on white plate with more bars in background

If you answered yes to any of these questions, than these Brownie Mud Hen Bars are for you.

I first was introduced to Mud Hen Bars back before Christmas, when Kay shared them on a Crazy Sweet Tuesday post. I knew immediately I would make them some day.

Fast forward to last week. I needed a gift for my neighbors and I wanted to make something new.

I wanted chocolate and I wanted brownies and I wanted them yesterday. (Yes, I know. I was making them for other people. But I have to taste what I give, right?)

It’s brownies topped with chocolate chips, pecans, and a brown sugar meringue. The brownies cook but stay ooey-gooey in the center. The meringue gives a sweet crunch to the top.

These Brownie Mud Hen Bars are, in a word, sinful. Delightful. Wonderful.  A whole bunch of -fuls.

They are good room temperature.

But if you heat them for 10-15 seconds in the microwave?

Brownie Mud Hen Bars on white plates with reicpe title on top of photo

There. Are. No. Words.

Except “goddammit I gave away all the Brownie Mud Hen Bars to the neighbors!”

Brownie Mud Hen Bars | Crazy for Crust

Brownie Mud Hen Bars

5 from 14 votes
These are the original Brownie Mud Hen Bars and they're beyond fantastic. They're ooey and gooey and so delicious you'll have to be careful not to eat the whole pan.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 9 -12 servings
Serving Size 1 /9th slice


  • 1 pouch 10.25 ounce size brownie mix for an 8x8 inch pan, plus ingredients called for on the pouch (or you can use your favorite recipe)
  • 1/3 cup pecans chopped
  • 1/3 cup semi-sweet chocolate chips
  • 1 cup brown sugar
  • 2 egg whites
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  • Preheat oven to 350°. Line an 8x8” pan with foil and spray with cooking spray.
  • Mix brownies according to package directions. Spread in pan. Top with chocolate chips and pecans.
  • Beat egg whites until stiff peaks form. Fold in the brown sugar and spread evenly over the brownie layer.
  • Bake for 35 minutes or until the meringue is golden brown. If the top starts to brown too quickly, cover it with a layer of parchment paper. Let cool completely before cutting. (Chill in the refrigerator for quicker cooling.) Peel away the foil carefully before cutting. **Be sure to spray your knife with cooking spray before cutting. After each cut wipe away excess and spray the knife again.**

Recipe Nutrition

Serving: 1/9th slice | Calories: 202kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Sodium: 44mg | Fiber: 2g | Sugar: 33g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 14 votes (12 ratings without comment)

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Recipe Rating


  1. Our friendship is secure because I love EVERYTHING about these! Oh my yum. THanks for sharing at this week’s BFF Open House.

  2. Oohh…Dorothy…YUMMY! LOVE the name of them first of all. I’m in love with super fudgey almost raw brownies and I’m super impressed you were able to give them all away!!! Just made some with a peanut butter swirl and OH MY GOODNESS…I didn’t share one. Not a bit!