Baked Fudge – The Best Brownie Ever!

Baked Fudge

I know this is a post for what I call Baked Fudge but I have to tell you, I’ve been in the mood for cookies lately…well at least I was. I spend enough time each day seeing food bloggers talk about cookies and some sound soooo good that I want to make them and so did/have. The only problem is that no matter how good they may sound in New Hampshire or Ohio or South Carolina or California…it is just not the same trying to make those little suckers in COLORADO!

I live in Greenwood Village, CO, a suburb of Denver. Despite what I thought when I agreed to move here; we are not in the mountains at all…but in an area called the Front Range which runs east of the foothills from north to south and is typically where the most populous cities in the state are located, including Denver, Boulder, Colorado Springs and south to Pueblo.

Not to give a lesson in geography but to explain my exasperation…not being in the mountains does not mean we’re not higher than most. Denver’s often called the Mile High City and though some folks might equate that to a risky endeavor in an airplane…that’s not why we have that title, nope…it’s because we’re at 5280′ altitude. One mile up in the air. And that mile can make the art of baking a trial.

Cakes are easier to manage; first of all, they’re bigger so any issue is not as apparent and 2nd, they can be gussied up. I’ve put fruit in the depression of this Ricotta Pound Cake and it looks great or filled up a more minor depression often with icing so those don’t bother me. The thing is, no one ever complains about my cookies…but now that I’m seeing beautiful photos of others’ cookies, it’s only become too aware to me that thick and chewy typically are not what my results are comprised of. Not at all.  So I set out to mix it up and see what it would take to get that oh so coveted result.

Hence…brownies. Uncle I say. I’m sick of…is it less leavening and more flour or more flour but higher baking temp or maybe a bit of water or…well you get what goes on so I decided to just forget it for a bit and make something I know I can trust. Baked Fudge.

I’m lucky to have this recipe. It’s from a friend I met when I lived in North Carolina (yes, where I made some beautiful cookies, really I did) and it took a lot of pleading to have it in my repertoire. Chris didn’t share her recipes (guessing she’s not a blogger!) so I must have done something grand (think it was that weekend babysitting of her two year old?) and she succumbed. This is so easy and so ridiculously good; just thick rich chocolate and walnuts…and well, no sinking! Hallelejah for Baked Fudge!

Baked Fudge
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Baked Fudge – The Best not a Brownie Ever!

The gooiest brownie is fudge by another name!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Cookies, Brownies and Bars
Cuisine: American
Servings: 8 -10 Servings
Calories: 558kcal
Author: Creative Culinary

Ingredients

  • ½ cup butter
  • 3 oz unsweetened chocolate
  • 2 cup sugar
  • 3 eggs
  • 2 tsp pure vanilla
  • 1 cup flour
  • tsp salt
  • 1 cup walnuts or pecans - like most recipes this called for chopped nuts but I have come to love putting larger pieces in so I recommend chopping by hand with a knife instead of in a food processor.

Instructions

  • Preheat oven to 350 degrees. Butter a 9X9X2" pan.
  • Melt butter and chocolate together in large saucepan; watch carefully to just melt. Remove from heat.
  • Gradually mix in sugar and then vanilla.
  • Add eggs one at a time and beat well after each.
  • Mix flour and salt together and add to chocolate mixture.
  • Mix in nuts.
  • Put mixture into buttered pan and bake for 30 -35 minutes.
  • Sift powdered sugar over top if desired.

Nutrition

Serving: 18 | Calories: 558kcal | Carbohydrates: 68g | Protein: 8g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Cholesterol: 100mg | Sodium: 166mg | Fiber: 3g | Sugar: 51g

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14 Comments

    1. Wasn’t so funny here in the kitchen! Seriously…my daughter and some friends were here and were so cute…but Mom/Ms Kiebel…we LOVE your cookies. Felt better…doesn’t mean they photo better but still felt better!

  1. I am ignoring the science lesson unless I can have some of these brownies…er, fudge. Looks utterly fantastic, Barbara! My sons would love these and good thing or I’d eat half the pan in one sitting. Yum, these are just like I love them! Recipe….snagged!

  2. I pretty much stopped baking when I moved to Colorado. I just became too frustrated. Since I’ve been blogging, I’ve started baking again and finding it not as bad as I remember. This recipe looks soooooo good! Thanks for passing it along.

  3. I can relate to the altitude problems, but I’m not as high as you and don’t have too many issues with cookies. I usually need to add more flour. Cakes on the other hand make me nervous. I’ll have to remember your fill in the middle trick. What’s not to love about baked fudge!

  4. Looks and sounds yummy! I can’t imagine having the problems your talking! I would definitely have to learn how to cook in higher altitudes because I could not give up my baking. 🙂

    1. Truth is there is always some adjusting to do and most often results are fine and hear no complaints…but then most often I’ve also not been taking photos of those results either! So baking is not the problem. Results that are good enough for a food photo…hmm, well, that is another story!

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