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Prep Time:

Cook Time:



About the Recipe


4 square Baker's unsweetened 1/2 cup heavy cream

chocolate 1 tsp vanilla

3/4 cup (1 1/2 sticks) butter or 1 1/2 cups flour

margarine 1 cup coarsely chopped nuts

2 cups sugar (optional

4 eggs

Heat oven to 350° (325 for glass baking dish). Line 13x9 inch baking pan with foiil

extending over edges to form handles. Grease foil. Microwave chocolate and butter

in large microwaveable bowl; on HIGH for 2 minutes or until butter is melted. Stir until

chocolate is completedly melted. Stir sugar into chocolate mixture until well blended.

Mix in eggs, heavy cream and vanilla until well blended. Stir in flour and nuts until

well blended. Spread in prepared pan. Bake for 30 to 35 minutes or until toothpick

inserted into center comes out with fudgy crumbs. Do NOT overbake. Cool in pan.

Lift out of pan onto onto cutting board. Cut into squares.


1/2 cup (1 stick) butter or 1/3 cup heavy cream

margarine) 1 tsp vanilla

2/3 cup Hersheys cocoa 1 tsp lemon extract

3 cups powdered sugar

Melt butter. Stir in cocoa. Alternately add powered sugar and heavy cream,

beating to spreading consistency. Add small amount additional heavy cream

if needed. Stir in vanilla and lemon extracts.


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