Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Suzanne’s Fudge Bars

By Carrie Floyd, from the Culinate Kitchen collection

Total Time

45 minutes

Introduction

The original recipe, in Glenn Andrews’ Mood Food, calls for 1 to 2 sticks of butter. Andrews concedes that a fudge bar made with a half pound of butter “while tasting marvelous, does perhaps have a bit too much butter oozing out.” This adapted version has less butter and sugar, but still hits the spot when it’s chocolate you’re in the mood for.

Ingredients

	4	oz. unsweetened chocolate
	½	cup butter (1 stick)
	2	eggs
	¼	tsp. vanilla
	1¾	cups sugar
	1	cup flour

Steps

Preheat the oven to 350 degrees. Butter a 9-by-5-inch baking pan.
Melt the chocolate and butter together. Cool, then add the eggs and vanilla. Stir to combine, then gradually add the sugar and flour.
Scrape the batter into the pan and pat into a thickness of ½ inch. Bake for 20 to 25 minutes, or until the top is crusty but the insides are still gooey.
If you cut these warm, you’re in for a messy treat. If you let them cool, you can cut them into solid squares for serving.

This content is from the Culinate Kitchen collection.

Junior’s Cheesecake Cookbook

Brownie Swirl

Culinate Kitchen

Perfect Brownies

The Silver Palate Cookbook

Brownies

The Essence of Chocolate

Fudgy Brownies

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.