Butter-Fudge Fingers
Ready In: 2 hrs 30 mins
Yields: 16 Bars
Ingredients
Chocolate Layer
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup butter, melted
- 2 ounces unsweetened chocolate squares, melted
- 1 cup sugar
- 2 large eggs
- 1⁄2 cup chopped pecans, toasted
Buttercream Topping
- 1⁄4 cup butter, melted
- 2 cups confectioners' sugar
- 2 tablespoons heavy whipping cream
- 1 tablespoon vanilla extract
Chocolate Drizzle
- 1 ounce semisweet chocolate, melted
- 1 tablespoon butter, melted
Directions
- Chocolate Layer: Heat oven to 350 degrees.
- Line an 8 inch baking pan with foil.
- Grease foil.
- Whisk together flour, baking powder and salt in a medium bowl.
- Set both aside.
- Melt butter and chocoalte in a large microwave bowl on high 1 1/2 to 2 minutes until melted.
- Transfer to a large mixer bowl and beat in sugar and eggs on medium high speed until well combined, 2 to 3 minutes.
- Reduce speed to low; beat in flour mixture just until combined.
- Fold in pecans.
- Pour batter into prepared pan.
- Bake until just set in middle and sides just begin to pull away from the pan, 22 to 26 minutes.
- Cool completely on wire rack.
- Buttercream Topping: Beat butter, confectioner's sugar, cream and vanilla in a large mixer bowl on medium speed until smooth, about 1 minute.
- Reduce speed to low and beat until fluffy and smooth, 1 to 2 minutes more.
- Chocolate Drizzle: Stir chocolate and butter together in small bowl until smooth.
- Cool slightly and transfer to a heavy duty plastic storage bag.
- Lift chocolate layer out of pan.
- Peel off foil.
- Transfer to a flat surface lined with waxed paper.
- Spread buttercream evenly over top of cookie.
- Snip one tiny corner of plastic bag and drizzle chocolate glaze over top as desired.
- Let stand until chocolate is set, 30 to 60 minutes.
- Cut into 3 1/2 x 1 inch bars.
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