Butter Fudge Fingers Recipe

5 1 4
Butter Fudge Fingers Recipe
Butter Fudge Fingers Recipe photo by Taste of Home
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Butter Fudge Fingers Recipe

Read Reviews
5 1 4
Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling

Ingredients

  • 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
  • BROWNED BUTTER FROSTING:
  • 1/2 cup butter, cubed
  • 4 cups confectioners' sugar
  • 1/3 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • GLAZE:
  • 1 ounce unsweetened chocolate
  • 1 tablespoon butter

Directions

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 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in 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.
Originally published as Butter Fudge Fingers in Taste of Home December/January 1998, p27

Nutritional Facts

1 each: 130 calories, 7g fat (3g saturated fat), 26mg cholesterol, 89mg sodium, 18g carbohydrate (14g sugars, 0 fiber), 1g protein.

  • 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
  • BROWNED BUTTER FROSTING:
  • 1/2 cup butter, cubed
  • 4 cups confectioners' sugar
  • 1/3 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • GLAZE:
  • 1 ounce unsweetened chocolate
  • 1 tablespoon butter
  1. In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes.
  2. 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.
  3. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
  4. 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.
  5. For glaze, in a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. Drizzle over bars. Yield: about 5 dozen.
Originally published as Butter Fudge Fingers in Taste of Home December/January 1998, p27

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MY REVIEW
luigimon User ID: 1692040 222742
Reviewed Mar. 14, 2015

"These are truly yummy! I was a little weirded out by the glaze ingredients.....no sugar added to the unsweetened chocolate and butter?? How can that be?? I even tasted it.....do not do this. Yuck! But I still frosted the bars and drizzled the glaze, trusting Taste of Home. Oh my gosh, the frosting and glaze balance out. A lot of you cooks probably knew this, but I did not and I am so happy with the way these turned out. My friends said that it was so sweet, it made their cheeks tingle! But again, don't taste test the glaze! ??"

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