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.
Melt the butter in a large saucepan over medium heat, stirring occasionally.
Remove the pan from the heat and whisk in the cocoa powder until smooth.
Whisk in the brown sugar until blended.
Add 1 egg and whisk until blended. Add 1 more egg and Kahlua whisking until just blended.
Sprinkle the flour over the mixture and stir with a rubber spatula until just blended. Scrape the batter into the prepared pan and spread it evenly.
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.)Transfer the pan to a rack to let cool completely.
Make the chocolate glaze:
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.
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!
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