Fudge Squares Recipes

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CARAMEL FUDGE SQUARES



Caramel Fudge Squares image

These treats are similar to a blonde brownie only much richer.

Provided by Norma

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Yield 30

Number Of Ingredients 9

1 cup butter, melted
1 pound light brown sugar
½ cup white sugar
1 teaspoon vanilla extract
4 egg, beaten
2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 300 degrees (150 degrees C). Grease one 9x13 inch baking pan.
  • In a large bowl, cream together the butter, brown sugar, white sugar, vanilla, and eggs. Sift together the flour, baking powder, and salt; stir into the egg mixture until well blended. Spread mixture evenly into the prepared baking pan.
  • Bake for 45 minutes in the preheated oven. A toothpick should come out clean when inserted. Cut into squares and roll in confectioners' sugar while they are still hot.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 25.4 g, Cholesterol 41.1 mg, Fat 6.9 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 73.6 mg, Sugar 18.9 g

OATMEAL FUDGE SQUARES



Oatmeal Fudge Squares image

These oatmeal fudge squares are always a hit at every gathering. People will be asking for the recipe. Don't expect them to last very long!

Provided by lindsaybjorn

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 11

¾ cup butter, softened
2 eggs
2 teaspoons vanilla extract
3 cups quick-cooking oats
2 ½ cups all-purpose baking mix (such as Bisquick®)
2 cups brown sugar
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package milk chocolate chips
2 tablespoons margarine
2 teaspoons vanilla extract
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees). Spray a rimmed cookie sheet with cooking spray.
  • Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Add oats, baking mix, and brown sugar; mix to combine.
  • Stir condensed milk, chocolate chips, margarine, vanilla, and salt in a saucepan over low heat until chocolate chips have melted, 6 to 8 minutes.
  • Spread 3/4 of the oat mixture onto the prepared baking sheet. Pour the chocolate mixture over the top. Place small pieces of the remaining oat mixture randomly over the chocolate.
  • Bake in the preheated oven until edges are golden, 15 to 20 minutes. Let cool before cutting into squares.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 43.9 g, Cholesterol 39.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 310.6 mg, Sugar 28.6 g

FUDGE SQUARES



Fudge Squares image

Make and share this Fudge Squares recipe from Food.com.

Provided by Chef mariajane

Categories     Bar Cookie

Time 30m

Yield 1 8x8-inch pan

Number Of Ingredients 12

1/2 cup margarine
1 cup brown sugar
1 egg
1 1/8 cups flour
1 teaspoon baking powder
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup coconut
1 cup brown sugar
1/4 cup Carnation Evaporated Milk
1 small piece margarine

Steps:

  • Cream margarine, sugar and egg. Add milk.
  • Sift dry ingredients and add to maregarine mixture. Mix and add vanilla; mix and add coconut.
  • Bake in 8x8-inch pan for 30 minutes in 350F oven.
  • Remove form oven and cool completely.
  • ICING: Mix and boil ingredients for five minutes, then beat and spread on squares.

Nutrition Facts : Calories 3372.5, Fat 120.1, SaturatedFat 35.4, Cholesterol 246.8, Sodium 2968.7, Carbohydrate 555.6, Fiber 7.3, Sugar 426.2, Protein 31.6

FRENCH FUDGE SQUARES



French Fudge Squares image

Maida Heatter; more like fudge than cake. Similar to brownies but the technique is different. Make the day before you want to serve it. The cake should stand to mellow before it is served. This one is more trouble than I am willing to go to, but mom asked me to post.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 2h20m

Yield 16 squares

Number Of Ingredients 12

8 ounces unsweetened chocolate
4 large eggs, separated
1/2 lb sweet butter
2 cups sugar
2 cups sifted all-purpose flour
1 pinch salt
2 tablespoons unsweetened cocoa powder (Dutch process)
1/4 cup sugar
1/4 cup water
1 ounce unsweetened chocolate, coarsely chopped
1 ounce sweet butter, cut into pieces (1/4 stick)
1 tablespoon vegetable oil

Steps:

  • Adjust oven rack one-third up from the bottom of the oven; preheat oven to 350°.
  • Line a 9-inch square cake pan as follows: invert pan; tear off a 12-inch square of foil and center it over the inverted pan, fold down the sides and corners, remove the foil and turn the pan right side up.
  • Place the foil in the pan; in order not to tear it, us a pot holder or towel; smooth the foil into place.
  • Lightly butter the bottom and sides, using soft or melted butter and a pastry brush; set aside.
  • Place the chocolate in the top of a small double boiler over hot water on low heat.
  • Cover until partially melted, then uncover and stir occasionally until completely melted.
  • Remove the top of the double boiler and set aside, uncovered, to cool slightly.
  • In a small bowl or an electric mixer beat the yolks until they are pale lemon-colored; set aside.
  • Put the butter in a large bowl of the electric mixer; add 1 ¾ cup sugar and beat well.
  • Add the egg yolks and beat to mix; then add the chocolate and beat to mix again.
  • On low speed gradually add the flour and beat, scraping the bowl with a rubber spatula, and beating only until thoroughly incorporated; remove from the mixer.
  • Now you need a clean, small mixer bowl and clean beaters.
  • Place the egg whites in the bowl; add in the salt; beat until the whites thicken so they barely hold a soft shape.
  • Decrease the speed to moderate and gradually add the remaining ¼ cup sugar.
  • Increase speed to high again and beat only until the whites hold a definite shape but not until they are stiff or dry.
  • The chocolate mixture will be quite stiff.
  • First stir in about half a cup of the beaten whites; then fold in half of the remaining whites (do not be too thorough) and then fold in the remaining whites.
  • The chocolate mixture will seem too stiff, but don't worry-first continue to fold until the whites disappear.
  • Turn into the prepared pan; smooth the top as well as you can (the mixture does not run as it bakes).
  • Place the pan in a large shallow pan and pour hot (not boiling) water in the the large pan to about half the depth of the cake pan.
  • Bake for 50 minutes (no test for doneness).
  • Remove the cake pan from the hot water and let stand until completely cool.
  • Cover with a rack, invert, remove the pan and foil lining, and then transfer the cake, upside down, to a board, flat platter, or cookie sheet (the cake will be 1 ¼ inches high).
  • Wrap in plastic wrap and refrigerate for a day or two; bring to room temperature before glazing.
  • Make glaze: in a small saucepan, stir the cocoa, sugar, and water to blend.
  • Place over medium heat and cook, stirring, until the mixture comes to a boil; let boil slowly, still stirring, for 1 minute.
  • Add the chocolate and stir until it melts.
  • Remove pan from heat and add in the butter, one piece at a time, stirring until smooth after each addition.
  • Add in the oil and stir until completely blended.
  • Now, immediately, while the glaze is hot, pour it onto the top of the cake.
  • With a long, narrow metal spatula spread it over the top only (if a bit runs down on the sides just leave it).
  • Let stand at room temperature for at least several hours (if the cake is refrigerated the glaze will become dull).
  • With a long, thin, sharp knife, first trim a thin slice from each of the four sides so they will look the same as the cut interior sides; if necessary, wipe the blade after making each cut.
  • Then cut into 16 squares.

Nutrition Facts : Calories 387.5, Fat 23.6, SaturatedFat 13.9, Cholesterol 87.2, Sodium 33.3, Carbohydrate 45.3, Fiber 3.3, Sugar 28.4, Protein 5.5

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