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Chocolate Fudge Bars

These chocolate fudge bars are a decadent treat with a unique texture that evolves over time. The process involves melting butter with cocoa powder and folding in sweetened condensed milk, resulting in a rich, gooey center that firms up into a chewy, brownie-like consistency after chilling. Their glossy surface and dense interior make them both visually appealing and irresistibly soft or firm depending on how long they sit.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 3 hours
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter preferably real butter
  • 1 cup Dutch-processed cocoa powder sifted to prevent lumps
  • 1/4 teaspoon salt optional but enhances flavor
  • 1 can (14 oz) sweetened condensed milk adds creaminess and sweetness
  • 1 cup semisweet chocolate chips or chunks, melted into the fudge
  • 1 teaspoon vanilla extract pure vanilla preferred
  • Optional sea salt flakes for sprinkling on top

Equipment

  • Baking pan
  • Parchment paper
  • Saucepan
  • Mixing spoon/spatula
  • Knife

Method
 

  1. Line your baking pan with parchment paper, leaving some overhang for easy removal, and set aside.
  2. In a saucepan over low heat, melt the butter gently, stirring occasionally until it’s just bubbling and fragrant, about 2-3 minutes.
  3. Sift the cocoa powder and salt into a bowl to prevent lumps, then add this dry mixture to the melted butter, stirring constantly until well combined and fragrant, about 1 minute.
  4. Pour in the sweetened condensed milk and stir vigorously until the mixture becomes glossy, thick, and smooth, about 2 minutes. It will turn velvety and dark in color.
  5. Fold in the chocolate chips until fully melted and evenly distributed, creating a shiny, thick batter that holds its shape.
  6. Pour the fudge mixture into your prepared pan, using a spatula to spread it evenly and pressing down gently to smooth the surface. Tap the pan lightly on the counter to settle the mixture and release any air bubbles.
  7. Place the pan in the fridge and chill for at least 2 hours, or until the fudge is firm and set. For best results, leave it overnight to develop a richer texture.
  8. Once set, lift the fudge out of the pan using the parchment overhang and transfer to a cutting board.
  9. Use a sharp knife warmed slightly with hot water to cut the fudge into neat squares or rectangles, wiping the blade clean between slices for clean cuts.
  10. Optional: sprinkle sea salt flakes on top of the bars for a contrasting crunch and flavor burst.
  11. Serve immediately or store in an airtight container in the fridge for up to a week. For softer, melt-in-your-mouth texture, let the bars sit at room temperature for 10 minutes before enjoying.

Notes

For a richer flavor, use high-quality cocoa and vanilla. Chill thoroughly for best texture and neat slicing. Feel free to customize with nuts or dried fruit if desired.