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This is denser than a brownie but not quite fudge. From the Statesman Journal Newspaper: Jeannette Shoemaker


  • 1 pound semisweet chocolate chopped
  • 1 cup unsalted butter cut into tablespoons
  • 1/3 cup strong coffee
  • 4 large eggs room temperature
  • 1 ½ cups sugar
  • ½ cup flour
  • 2 cups walnuts chopped


  • Preheat oven to 350 degrees.
  • Line a 9x13 pan with 2 layers of foil, leaving “ears” on all sides.
  • Butter the sides and bottom of foil.
  • Melt chocolate over hot water in double boiler, add butter and coffee.
  • Stir until smooth.
  • Cool.
  • In a large mixer bowl, beat eggs until foamy. Gradually add sugar and beat well.
  • Reduce speed to low and gradually beat in chocolate mixture until blended.
  • Stir in flour, and then add walnuts.
  • Pour into pan.
  • Bake 25-30 minutes. (Doesn’t have to pass the toothpick test)
  • Cover pan with foil.
  • Refrigerate at least 6 hours.
  • Remove top foil and run knife around edges. Invert and peel off foil.
  • Cut into squares with a wet knife.
  • Makes 60 1 inch squares.

Categories: Bar  Chocolate  Dairy  Dessert  Eggs  Nuts  Oven  Refrigerator  Snack 

Author Credit: Jeannette Shoemaker

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