![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDqwAJiD4Eivb7HmLKUVgWm9rFsyL9oU5u4MGu1qmCFf9efciM8euSzfw8QvYjlvlTFoxD5jn7cURXnBQLbrW5RC4qbh8Fe2YrLefiSi7B892Eq-INypOROxxiC9T_pKInOMD3P2XgCnk/s320/kfb+15.jpg)
Kahlua Fudge Bites
Adapted from Sweet Cakes (2009)
NOTE: The original Sweet Cakes recipe is double my recipe...using a 9x13 inch pan and yields approximately 8 dozen 1-inch square bites...so if you are feeling like you need 96 pieces of fudge in your house go ahead and double my recipe.
CAKE
1 cup unbleached all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter
1/2 cup unsweetened natural cocoa powder (not Dutch-processed)
1 1/2cups very firmly packed light brown sugar
2 large eggs
1 Tablespoon Kahlua
GLAZE
3 oz. bittersweet chocolate, finely chopped
3 Tablespoons unsalted butter, cut into 6 pieces
1/2 Tablespoon light corn syrup
Position a rack in the middle of the oven and heat to 325° F. Lightly grease the bottom and sides of a 8x8 inch baking pan.
In a medium bowl, whisk the flour, baking powder, and salt to blend.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY51iV_kjgx9HJS3EC76qsRDMX-hX1OM1OuJIzXNHHxCN5yC09Uox7XPdLMhMjil223JS08WzBpDgyy25gU_wcHfn_p7EF09_vXradsysjR6PJ3MuVhzaMRmuVn0Bj2c3u637V4iZo2LTg/s320/Kahlua+fudge+bite+1.jpg)
Melt the butter in a large saucepan over medium heat, stirring occasionally.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBcEAvEskf6pyeoy2wdQqhwcJRVFX1wQEpxdwHrVC1jtOWlfYiJiWV5keo456fZR-PNB1J5xghLR5LcQaueCFRUcfG7T5vQtG453aVHo4KBqHbg-5uizf9vBc-0EgFxU9H1nrZ234m7P5/s320/kfb+2.jpg)
Remove the pan from the heat and whisk in the cocoa powder until smooth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KR94eVCu7M_Pf2UpXoRVGLiDqbsv6Ei3mmc5TJAixADJJEYGCDyf7wK-QN1RImsixoZ-terHbSUlG4x5sKaCfDrfxnsgGvKMDubuC2YeUnv_5Mtqw67xCWUut7JNC3wV7kj_NVUyEEkJ/s320/kfb+3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmuz97DAmsKxvrSEmvLbqGHVnumsiH6AG4xtiYUbS0UFHu53n2V04Dd1Z80pp4_egyr4vYM7tEAxzR4qxG2HHoll9Mz8oBUHiQKGnCdZMw4MWCGoNH1lo29yazA8X4l-MH5L190u_qLIW/s320/kfb+5.jpg)
Whisk in the brown sugar until blended.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyLgRoPcxEkED7RnESwcB4ECQPZ44xrod4I-F4L9eMo9fgg-8OgyYZc5cSNpqWBRRgcJVa5pbgZdPt42UQFduoRrAO56Af2ScYVF6S-7sRyK7DYsYLpPNPiWuXLvAoCPqeJFHiAVlX__3J/s320/kfb+6.jpg)
Add 1 egg and whisk until blended. Add 1 more egg and Kahlua whisking until just blended.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Az-QCsRVMSX96bain808EmYKh7uulmFs7IWFwdzONA-fZC5FC-hb7HYU8VQ_-lNoX9sYH5xfxMK5fj9j-3ontmOHzqghKpC8XjgYwK2DJUvICtmzskGtWhoIGlPQx_x2NoPJtf-MRVvS/s320/kfb+7.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdl7FtaEO65JumpYQvIB1HkTEswkkfg0bkmPvMM0FlzVS3kUDno9Sq2vOzjl5Tpc4ULvoWgQ7jWNqkXZqm3XGF-XeXFv8xSFMLRfyPZ1ei6Kt9e0QhORh9_nbPCXzvNXgoKfLI90ycj8F/s320/kfg+10.jpg)
Sprinkle the flour over the mixture and stir with a rubber spatula until just blended.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9d1gkihyphenhyphenldCcxE8hYx-WO5yREldaxFXezPW-txQXbs7caFzbfWAnlqvldobVCyDJIDU5NnCPr53L_LzBMvmtuaeT2cARnGwTJKNDa4B_tT4_gLSQmi6neDDVslCypnbN0jDWp51zwffQX/s320/kfb+8.jpg)
Scrape the batter into the prepared pan and spread it evenly.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDs5wucK0yhw3Q2zybcPlgPYXIW9JlbUPH-Quj7yubXiDJPF84Uc6JzE0haYYo7HaE55UbU6HdMJeQYuaezSsEgIeZkPtJH0YF6iPHTF-vhTP1j1ZW-a6gyFfgfTyUyr8Yk1fOP6T6JO3Y/s320/kfb+9.jpg)
Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don't over bake, or the squares won't be fudgy.)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3llH_WXDH1P0L1LFZlNls_cAIRfIfOnNtuvaJcdkp2ZBR_JE-AatyzNe0OeV-CTBiZq-UMLqggbV0pMcBU976U89qVywCQwiZ2x2cYOpUOiPn_oRiTNezhl2HttPbVdAWLxU2x8yLyBp/s320/kfb+13.jpg)
Transfer the pan to a rack to let cool completely.
Make the chocolate glaze:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWgxm7f3ypsiULB52iCxQo83UlS5y5nfCAaR5iyGLSuJ0SD8aNCQQbKEe2oJj_wkx4h7IceQ3Qs-wRhI6kQdSlHd8EOW7ozZ7IfnlziYaEsxK_KQICrlJf0jgJCC_zgCzP0fCmQ3DQUxas/s320/kfb+11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgopPjQ1P7pg9xE4m2qzM6D2jexdYAtfKG2-sPI2XHXferTBtRk24-cB3HMCJrek3F_zN4-g-qC84qLmQyJcQ3GzvXXPD9KzN-wTeznH7BeBxRZwu3y-z-TErMqxCcAvptTf8vnIH95TG/s320/kfb+12.jpg)
In a medium bowl, melt the chocolate, butter and corn syrup in a microwave (about 30 seconds) or over barely simmering water, whisking until smooth. Pour the glaze onto the center of the cooled, uncut fudge bars.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1b3rqKeIy_6NwhFum5dSMizfbSrwLopHVQpm883C-x0kiwMBNKJzyQYxUNfcrop5kdgsMimS9m7TgjaQg2WiOJKxPer3d7bLs1hqZ97l1n7Vc1GtfjuEF9-Wzij6FCqiQb9TlEruaD4P/s320/kfb+14.jpg)
Using an offset spatula, spread the glaze evenly to cover completely. Refrigerate until the glaze is set, about 30-60 minutes. Cut into 1-inch squares. I store them under a glass dome cake stand on my counter top...should last a few days, but they magically disappear in my house within one!
PRINTABLE RECIPE
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