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Suzanne’s Fudge Bars

(recipe, Carrie Floyd)

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The original recipe, in Glenn Andrews' [%bookLink code=9780689106392 "Mood Food"], calls for 1 to 2 sticks of butter. Andrews concedes that a fudge bar made with a half pound of butter “while tasting marvelous, does perhaps have a bit too much butter oozing out.” This adapted version has less butter and sugar, but still hits the spot when it's chocolate you're in the mood for.


  1. 4 oz. unsweetened chocolate
  2. ½ cup butter (1 stick)
  3. 2 eggs
  4. ¼ tsp. vanilla
  5. 1¾ cups sugar
  6. 1 cup flour


  1. Preheat the oven to 350 degrees. Butter a 9-by-5-inch baking pan.
  2. Melt the chocolate and butter together. Cool, then add the eggs and vanilla. Stir to combine, then gradually add the sugar and flour.
  3. Scrape the batter into the pan and pat into a thickness of ½ inch. Bake for 20 to 25 minutes, or until the top is crusty but the insides are still gooey.
  4. If you cut these warm, you’re in for a messy treat. If you let them cool, you can cut them into solid squares for serving.