Yield:Yields about 8 dozen 1-inch squares
These are very chocolatey and rich, which is why I like to cut them into smaller, bite-size squares.
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- 9 oz. (2 cups) unbleached all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. table salt
- 3/4 lb. (1-1/2 cups) unsalted butter; more for the pan
- 3 oz. (1 cup) unsweetened natural cocoa powder (not Dutch-processed)
- 3 cups very firmly packed light brown sugar
- 4 large eggs
- 2 Tbs. coffee-flavored liqueur (I use Kahlúa) or 1-1/2 tsp. pure vanilla extract
For the glaze:
- 6 oz. bittersweet chocolate, finely chopped
- 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
- 1 Tbs. light corn syrup
Preparation
- Position a rack in the middle of the oven and heat to 325° F. Lightly grease the bottom and sides of a 9×13-inch baking pan.
- 在一个中等大小的碗里,搅拌面粉,泡打粉,and salt to blend. Melt the butter in a large saucepan over medium heat, stirring occasionally. Remove the pan from the heat and whisk in the cocoa powder until smooth. Whisk in the brown sugar until blended. Add the eggs, one at a time, whisking until just blended. Whisk in the coffee liquer along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatulla until just blended. Scrape the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don’t overbake, or the squares won’t be fudgy.) Transfer the pan to a rack to let cool completely.
Make the chocolate glaze:
- In a medium bowl, melt the chocolate, butter and corn syrup in a microwave or over barely simmering water, whisking until smooth. Pour the glaze onto the center of the cooled, uncut fudge bars. Using an offset spatula, spread the glaze evenly to cover completely. Refrigerate until the glaze is set, about 30 minutes. Cut into 1-inch squares.
Tip
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure touse the proper techniquewhen filling your measuring cups.
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Reviews (7 reviews)
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pastatx| 01/24/2014Delicious. I gave these out to our neighbors at Christmas time and received rave reviews. My family also loved them. I will make these many more times!!
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abrac| 11/08/2009
Easy to make. I enjoyed making these. The glaze was also a piece of cake to make & it set up smooth & shiny. I cut them into small pieces then cut them again after tasting how rich they are. I used Kahlua & this was my test run. So, for the holiday parties & my cookie gift boxes these are a must add. Thanks. Only missing info was how to store them.
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DoughGrl| 12/28/2008
Very good, got raves for these. I typically ignore it when a recipe tells me to cut things small, but I paid attentiion this time and am glad I did. Even the most hopeless chocolaholic would be overwhelmed by a bigger piece.
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KCChef| 12/16/2008
Everyone that tasted these just raved & said they tasted like something from a pastry shop!! Beware though...these are soooo rich (but delicious)!
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