Chocolate Fudge Squares

• 1 cup unsalted butter – Provides richness, moisture, and a velvety crumb.
• 1 3/4 cups granulated sugar – Sweetens the batter and helps create that fudgy, slightly chewy texture.
• 3/4 cup unsweetened cocoa powder – Delivers deep, intense chocolate flavor.
• 3 large eggs – Bind the batter and give structure while keeping the squares soft.
• 1 cup all-purpose flour – Adds just enough body without turning the squares cakey.
• 1 teaspoon vanilla extract – Enhances the chocolate and adds warm aroma.
• 1/2 teaspoon salt – Balances sweetness and sharpens the chocolate notes.
• 2 cups semi-sweet chocolate chips – Melted for a rich, glossy topping.
• 2 tablespoons heavy cream – Loosens the chocolate into a smooth, shiny glaze.​

Step-by-Step Instructions

1. Prep the Pan and Oven

1. Preheat oven to 350°F (175°C).
2. Line a baking dish (8×8 or 9×9 for thicker squares, 9×13 for thinner) with parchment, leaving overhang for easy lifting. Lightly grease if desired.​

2. Make the Fudgy Base

3. In a medium saucepan over medium heat, melt the butter. Remove from heat.
4. Whisk in the granulated sugar and cocoa powder until the mixture is smooth and glossy.
5. Add the eggs one at a time, whisking well after each until fully incorporated. Stir in the vanilla extract.
6. In a separate bowl, whisk together flour and salt.
7. Gently fold the dry ingredients into the chocolate mixture just until no streaks of flour remain; avoid overmixing so the squares stay tender.​

3. Bake

8. Pour the batter into the prepared pan and spread into an even layer.
9. Bake for 22–28 minutes, depending on pan size, until the edges are set and the center is just set but still slightly soft; a toothpick should come out with moist crumbs, not wet batter.​
10. Transfer to a wire rack while you prepare the glaze.

4. Make the Chocolate Glaze

11. In a small saucepan or heatproof bowl over gently simmering water, combine chocolate chips and heavy cream.
12. Heat on low, stirring often, until the chocolate is fully melted and the mixture is smooth and glossy. Remove from heat.​

5. Top and Cool

13. Pour the warm glaze over the warm (not hot) chocolate base and spread into an even layer.
14. Let cool completely at room temperature, then chill if needed until the glaze and base are firm enough to slice cleanly.
15. Use the parchment overhang to lift the slab from the pan. Slice into squares with a sharp knife, wiping between cuts for neat edges.

Why These Chocolate Fudge Squares Are Loved

• Deep chocolate flavor from cocoa and a double hit of chocolate with the glaze.​
• Fudgy, dense texture that feels more like fudge than cake.
• Simple, one-pan mixing method that’s beginner-friendly and fast.
• Elegant finished look thanks to the shiny chocolate top that takes minutes to make.
• Perfect for sharing—they travel well and hold up beautifully on dessert trays.
  
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