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Kahlúa Fudge Bites

Scott Phillips

Yield: Yields about 8 dozen 1-inch squares

These are very chocolatey and rich, which is why I like to cut them into smaller, bite-size squares.


  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 3/4 lb. (1-1/2 cups) unsalted butter; more for the pan
  • 3 oz. (1 cup) unsweetened natural cocoa powder (not Dutch-processed)
  • 3 cups very firmly packed light brown sugar
  • 4 large eggs
  • 2 Tbs. coffee-flavored liqueur (I use Kahlúa) or 1-1/2 tsp. pure vanilla extract

For the glaze:

  • 6 oz. bittersweet chocolate, finely chopped
  • 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
  • 1 Tbs. 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 9×13-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 the eggs, one at a time, whisking until just blended. Whisk in the coffee liquer along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatulla 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 overbake, 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 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 minutes. Cut into 1-inch squares.


For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.


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Reviews (7 reviews)

  • pastatx | 01/24/2014

    Delicious. I gave these out to our neighbors at Christmas time and received rave reviews. My family also loved them. I will make these many more times!!

  • abrac | 11/08/2009

    Easy to make. I enjoyed making these. The glaze was also a piece of cake to make & it set up smooth & shiny. I cut them into small pieces then cut them again after tasting how rich they are. I used Kahlua & this was my test run. So, for the holiday parties & my cookie gift boxes these are a must add. Thanks. Only missing info was how to store them.

  • DoughGrl | 12/28/2008

    Very good, got raves for these. I typically ignore it when a recipe tells me to cut things small, but I paid attentiion this time and am glad I did. Even the most hopeless chocolaholic would be overwhelmed by a bigger piece.

  • KCChef | 12/16/2008

    Everyone that tasted these just raved & said they tasted like something from a pastry shop!! Beware though...these are soooo rich (but delicious)!

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