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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter, at room temp
1 cup sugar
1 egg
1 cup flour
1/4 tsp baking powder
2 oz unsweetened chocolate, melted
1/2 cup milk
1 tsp vanilla extract
1/2 cup chopped walnuts
Glaze
1 generous cup powdered sugar
1 tbsp unsalted butter, at room temperature
1 oz unsweetened chocolate, melted
1 tsp vanilla extract
1/4 cup brewed double-strength coffee, preferably made from dark-roasted beans
Preheat oven to 350. Butter an 8 inch square baking pan.
To make fudge squares: In a large bowl, cream the butter with the sugar and egg. In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat. Add the milk, vanilla and walnuts, stirring just to blend. Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.
To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth. Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
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CHOCOLATE FUDGE SQUARES WITH MOCHA GLAZE
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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter, at room temp
1 cup sugar
1 egg
1 cup flour
1/4 tsp baking powder
2 oz unsweetened chocolate, melted
1/2 cup milk
1 tsp vanilla extract
1/2 cup chopped walnuts
Glaze
1 generous cup powdered sugar
1 tbsp unsalted butter, at room temperature
1 oz unsweetened chocolate, melted
1 tsp vanilla extract
1/4 cup brewed double-strength coffee, preferably made from dark-roasted beans
Preheat oven to 350. Butter an 8 inch square baking pan.
To make fudge squares: In a large bowl, cream the butter with the sugar and egg. In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat. Add the milk, vanilla and walnuts, stirring just to blend. Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.
To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth. Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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