Butter Fudge Fingers

I have had this recipe sitting, waiting to share with you since August when blog reader Jennie sent it to me.

Jennie and I have something in common – we both grew up on Carnation Chocolate Instant Breakfast!  Chocolate for breakfast – yum!! So knowing my love for chocolate and anything with browned butter Jennie shared today’s recipe with me.

If you are like the rest of the world you may be doing a little holiday shopping this weekend – how many of you ventured out today on Black Friday??  I think chocolate and shopping go hand in hand, don’t you?  Nothing better than a little chocolate to revive you and give you a second wind to keep going!  Got to get those great deals!!

Butter Fudge Fingers

Butter Fudge Fingers will do just that.  Not only are they a yummy, fudge, chocolate brownie but the browned butter icing is divine!

Butter Fudge Fingers

So when you get home from your Black Friday shopping spree whip up a batch of these yummy Butter Fudge Fingers and you’ll be ready to hit the stores again tomorrow!  And remember chocolate is great for breakfast too!Butter Fudge Fingerfs - Page 401

Butter Fudge Fingers


  • 2/3 C butter
  • 4 squares semisweet chocolate ( 1 oz ea.)
  • 4 eggs
  • 1 tsp salt
  • 2 C sugar
  • 1 1/2 C flour
  • 1 tsp baking powder
  • Browned Butter Frosting----this is what makes them!!!!!
  • 1/2 C butter
  • 1/3 C whipping cream
  • 2 tsp vanilla
  • 4 C powdered sugar
  • Glaze
  • Chocolate chips
  • Crisco or butter to thin chocolate if necessary.
  • I used both semi sweet and milk chocolate for a two toned effect!


  • Melt butter and chocolate together, cool for 10 min.
  • In bowl beat eggs and salt until foamy, gradually add sugar, mix well
  • Stir in chocolate mixture
  • Combine flour and baking powder and gradually add in chocolate mixture
  • Pour into greased 15x10 pan
  • Bake at 350 for 20-25 minutes
  • Browned Butter Frosting----this is what makes them!!!!!
  • Heat butter over medium heat until nice and brown - you want it a nice deep golden brown but not burned.
  • Remove from heat and add cream and vanilla.
  • Beat in sugar until smooth and thick.
  • Frost and drizzle glaze over the top.
  • Glaze
  • Melt together
  • I put it in a ziploc and cut one of the corners and make stripes over the top going in both directions


  1. Tamara says

    Yum! Yum! Yum! Now how am I supposed to lose the ten extra pounds with such tempting recipes?????? . . . . .This is going in the “to try” file. Hope your Black Friday shopping was successful!

  2. says

    These are going on my “to make” list for this month. I loved browned butter icing. Yum, yum. I have made your microwave caramel popcorn recipe about five times now. It’s a favorite. Thank you!

  3. says

    These sound so yummy! I can’t wait to try making them. I love chocolate/peanut butter desserts with a passion but now that I have a peanut allergic child I don’t make those anymore, this recipe looks like a good peanut-free way to satisfy my cravings!


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