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Butter Fudge Fingers

 Butter Fudge Fingers
These scrumptious brownies get dressed up with a delicious browned butter frosting. The combination is delightfully different and assures they vanish fast around the house or at a party. -Peggy Mangus, Worland, Wyoming
60 ServingsPrep: 40 min. Bake: 20 min. + cooling


  • 2/3 cup butter, cubed
  • 4 ounces unsweetened chocolate
  • 4 eggs
  • 1 teaspoon salt
  • 2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup chopped pecans
  • 1/2 cup butter, cubed
  • 4 cups confectioners' sugar
  • 1/3 cup heavy whipping cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • GLAZE:
  • 1 ounce unsweetened chocolate
  • 1 tablespoon butter


  • In a microwave, melt butter and chocolate; stir until smooth. Cool
  • for 10 minutes.
  • In a large bowl, beat eggs and salt until foamy. Gradually add sugar
  • until well blended. Stir in chocolate mixture. Combine flour and
  • baking powder; gradually add to batter. Stir in pecans.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at

2 of 2

Butter Fudge Fingers (continued)

Directions (continued)

  • 350° for 20-25 minutes or until a toothpick inserted near the
  • center comes out clean. Cool in pan on a wire rack.
  • For frosting, in a large heavy saucepan, cook butter over medium heat
  • for 5-7 minutes or until golden brown. Pour into a large bowl; beat
  • in the confectioners’ sugar, cream and vanilla until smooth. Frost
  • bars.
  • For glaze, in a microwave, melt the chocolate and butter; stir until
  • smooth. Cool slightly. Drizzle over bars. Yield: about 5 dozen.
Nutritional Facts: 1 serving (1 each) equals 130 calories, 7 g fat (3 g saturated fat), 26 mg cholesterol, 89 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.