Cocoa-Nut Fudge Squares

  • Serves: Makes one 8 x 8-inch pan
  • Baking Temp (degrees F): 350
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  • Comments: 2

Let bar cookies cool completely in their pan before cutting, although it is awfully tempting to cut into a pan of just-baked bar cookies. The flavor and texture of each type will be at its best when cooled completely, especially gooey, chewy ones, such as these, which firm more when cooled. You can speed up the process by placing in a freezer until more solid, making them easier to cut.


Bake the bars until lightly browned around the edges, and the cookie sounds hollow when tapped in the middle. There should be a thin layer of crust and the center should be semi-molten underneath. When a toothpick is inserted in the middle and removed, it should have moist crumbs attached at its tip.

1 1/4 cups flour, all-purpose; spoon into dry measuring cup and level to top
1/2 cup Dutch-process or Natural cocoa powder, sifted; spoon into dry measuring cup and level to top, then sift in a fine mesh strainer
2 teaspoons baking powder
1/8 teaspoon salt

1 cup sugar
2/3 cup milk; measure in liquid measuring cup
1/3 cup canola or vegetable oil 
1 large egg
2 teaspoons vanilla extract
1/3 cup chocolate chips – preferably mini

1/3 cup finely chopped pecans; chop, then measure
1/2 cup coconut flakes (shredded coconut) – unsweetened or sweetened
1/2 cup packed dark brown sugar
1/3 cup milk
1/3 cup instant nonfat dry milk powder
1 teaspoon vanilla extract

1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Spray an 8- by 8-inch baking pan with vegetable oil spray.

2. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside. In another medium size bowl, combine the sugar, milk, vegetable oil, egg and vanilla extract. Whisk until the mixture is combined and smooth and bubbly.

3. Make a well in the flour and dry ingredients and pour in the sugar mixture. Fold with a large rubber spatula until almost combined; the batter will slowly mix and then come together. Fold in the chocolate chips until fully combined. Do not overmix. The batter will be sticky and thick.

4. Spread the batter evenly in the baking pan. Bake for 25 to 30 minutes.

5. Meanwhile, prepare the topping: Combine pecans, coconut flakes, dark brown sugar, milk instant dry milk powder and vanilla in a medium size bowl. Cover and refrigerate until needed.

6. When the bars are done baking, remove from oven. Let the bars cool slightly.

7. Meanwhile, heat the broiler. Sprinkle the topping over the bars. Broil six inches from the heat source for 1 or so minutes, just until the topping bubbles and the coconut browns slightly.

8. Remove from broiler and cool in the pan on a wire cake rack before cutting into bars.

Serve brownies right from the pan.

Store brownies in the refrigerator where they will keep for a few days. They freeze well.

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