Best Baked Fudge Dessert Recipes

BAKED FUDGE

Steps:

• Preheat the oven to 325 degrees F.
• Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined.
• Pour the batter into 4 large ramekins. Set the ramekins into a larger pan halfway full of water.
• Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.
• Serve with sweetened whipped cream or vanilla ice cream.

BAKED FUDGE

Steps:

• In mixing bowl, beat eggs on medium speed till lemon-colored, or 2 minutes.
• Combine next three ingredients and add to eggs; combine well.
• Add butter, vanilla, and salt.
• Blend thoroughly.
• Fold in nuts.
• Pour into greased 8x8" baking dish.
• Put this dish into a larger dish filled half way with water.
• Bake at 325 for 45 minutes or until crust forms on top.
• You may serve it warm or chill overnight.

BAKED FUDGE

Steps:

• Beat eggs until lemon colored
• Add to dry ingredients.
• Mix well.
• Add butter and stir in remaining ingredients.
• Pour into 8" x 12" pan.
• Set in larger pan of water.
• Bake at 325 for 45-50 min until set like custard.
• Serve warm with whipped cream.

PIONEER WOMAN'S BAKED FUDGE

Steps:

• Preheat the oven to 325 degrees F.
• Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined.
• Pour the batter into 4 large ramekins. Set the ramekins into a larger baking pan halfway full of water. I use a 9x13 glass pyrex pan and my 4-cup measuring cup full of water. It's easier to set the ramekins in the pan all off to one side, then put the pan in the oven, THEN pour the water in carefully in the empty spot not covered with ramekins.
• Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.
• Serve with sweetened whipped cream or as we prefer, a scoop of good ol' vanilla ice cream. Best warm right from the oven, but easily re-warmed in the microwave for 30 seconds to a minute before topping with the ice cream.

BAKER'S FABULOUSLY FLAWLESS FUDGE

Steps:

• Spread nuts on cookie sheet and bake at 350°F (180°C) for 10 minutes to toast; cool.
• Melt chocolate with milk in large microwaveable bowl in microwave on HIGH 2 to 3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
• Stir in vanilla and nuts. Spread in foil-lined 8 inch (20 cm) square pan.
• Chill 2 hours or until firm. Cut into squares.
• VARIATIONS: PEANUT BUTTER FUDGE - Omit nuts. Drop 1/2 cup (125 mL) peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marble.
• WHITE CHOCOLATE LAYERED FUDGE - Prepare fudge as directed using 3/4 cup (175 mL) nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3/4 cup (175 mL) sweetened condensed milk and 1 tsp (5 mL) vanilla. Spread in prepared pan. Melt 1 pkg (170 g) Baker's White Chocolate. Stir in remaining 1/2 cup (125 mL) sweetened condensed milk. Spread over dark chocolate layer. Chill as directed.

BAKED FUDGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.
• In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BAKED FUDGE CAKE

Steps:

• Preheat the oven to 425 degrees. Butter a 9-inch springform pan. Line the bottom with a round of waxed or parchment and butter the paper.
• In a 2 1/2 or 3-quart saucepan over medium-low heat, melt the chocolate and butter together, stirring until chocolate is about half melted. Remove the pan from the heat and stir until melted and the mixture is smooth. Set aside to cool for a few minutes.
• Meanwhile, in a large mixing bowl, use a hand held or stationary electric mixer to begin beating the eggs at medium-low speed until frothy, then raise the speed to high and beat the eggs until they are light in color, thick, fluffy and about tripled in volume, about 5 minutes. Beat in the flour and espresso powder. Stir about 1/4 of the egg mixture into the chocolate to lighten it, then fold the chocolate mixture into the eggs in the mixing bowl.
• Spoon the batter into the pan. Bake for 17 minutes. Cool the pan on a rack for about 10 minutes, then refrigerate until just firm enough to cut, about 30 minutes. (At this point, the cake will be firm and fudgy about 1/3 of the way to the center, and softly set like a mousse in the center.) The dessert can also be refrigerated for up to 5 days and served chilled and firm throughout, or frozen up to 1 month. Serve at cool room temperature or slightly chilled. Shortly before serving, whip the cream to firm peaks.