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Fudge Squares


1 cup (250 mL) brown sugar
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) all-purpose flour
1 egg
2 tablespoons (30 mL) cocoa powder
1 teaspoon (5 mL) vanilla
3/4 cup (175 mL) chopped walnuts

1/4 cup (50 mL) butter
1 tablespoon cocoa
1 cup (250 mL) icing sugar 


Add all cake ingredients to a bowl and beat with a wooden spoon until blended. Stir in chopped nuts. Spread in a greased 9x9 inch (23x23 cm) baking pan and bake in a 350°F (180°C) oven for 20 to 25 minutes, or until centre is set.

In a small bowl, combine topping ingredients, moisten with hot water, and spread on cake while cake is still hot. Refrigerate until completely cooled. Cut into 25 squares.

Variation: Sheila sometimes replaces the nuts with raisins.

Fudge Squares

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