Macadamia Fudge Squares
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
62
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tsp
Ground Cinnamon1 tsp
Salt1 cup
Granulated Sugar4 large
Egg (well beaten)1 tsp
Pure Vanilla ExtractDirections:
1
Position the rack in the middle of the oven
2
Heat the oven to 375°F
3
Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil
4
In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt
5
Set aside
6
In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate
7
Stir occasionally
8
Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted
9
Gradually mix in the granulated sugar
10
Stir in the eggs and the vanilla
11
Add the dry ingredients, stirring just until combined
12
Do not overmix
13
Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon
14
Sprinkle the surface with the macadamia nuts and press them gently into the batter
15
Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan
16
Do not overbake
17
The squares should remain slightly moist on the inside
18
(Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air
19
) Remove from the oven and let stand until almost cool
20
While the bar is cooling, make the glaze
21
To web the bar, dip a small whisk into the glaze and squiggle it across the pan
22
If the glaze becomes too thick, thin it with a little very hot water
23
Let stand until the glaze is set
24
Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board
25
Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife
26
Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days
27
These cookies may be frozen
28
Position the rack in the middle of the oven
29
Heat the oven to 375°F
30
Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil
31
In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt
32
Set aside
33
In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate
34
Stir occasionally
35
Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted
36
Gradually mix in the granulated sugar
37
Stir in the eggs and the vanilla
38
Add the dry ingredients, stirring just until combined
39
Do not overmix
40
Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon
41
Sprinkle the surface with the macadamia nuts and press them gently into the batter
42
Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan
43
Do not overbake
44
The squares should remain slightly moist on the inside
45
(Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air
46
) Remove from the oven and let stand until almost cool
47
While the bar is cooling, make the glaze
48
To web the bar, dip a small whisk into the glaze and squiggle it across the pan
49
If the glaze becomes too thick, thin it with a little very hot water
50
Let stand until the glaze is set
51
Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board
52
Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife
53
Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days
54
These cookies may be frozen