Fudge Chocolate Pie aka Baked Fudge

20 servings servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Intermediate
5.0/5 (2)
Fudge Chocolate Pie aka Baked Fudge
What a novel twist….baking fudge. However, Baked Fudge will not look like or have the consistency of your candy fudge. I can see how the name is misleading, but it is NOT supposed to be like the fudge that you get at the candy store or make with other recipes. It’s also not cake firm like brownies– it’s supposed to be a little runny and mushy. This is how it is supposed to turn out if it is baked fudge. Made with butter, cocoa, pecans, and eggs baked in a water bath, this rich chocolate dessert is somewhere between fudge and a decadent brownie. If you want baked fudge, this is a fantastic recipe. If you want candy fudge or brownies, this is not the recipe for you. The taste is however just incredible.

Ingredients

20 servings servings
  • 4 eggs, well beaten
  • 1 cup butter
  • 1/2 cup flour
  • 1 cup pecans, chopped
  • 1/2 cup cocoa
  • 2 cups sugar
  • 2 tsp vanilla

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a 9x9-inch baking pan.
  2. In a glass bowl, beat the eggs until light. In a separate bowl, combine the sugar, flour, and cocoa. Add the dry mixture to the eggs and blend well.
  3. Melt the butter and add the vanilla and pecans. Combine all ingredients and mix until well incorporated.
  4. Pour batter into the prepared pan. Set the pan inside a larger baking dish and fill the outer dish with hot water to create a water bath (bain-marie), about 1 inch up the sides of the inner pan. Bake at 350°F for 45 minutes to 1 hour, until the top is set but the center still has a slight jiggle. Watch carefully in the last ten minutes of cooking.
  5. Allow to cool before slicing. The texture should be fudgy and slightly soft in the center, not firm like a brownie.

Common Problems and Solutions

Q: Why is my baked fudge too firm or dry?

A: You've overbaked it. The center should still jiggle slightly when you remove it from the oven. It continues to set as it cools. Reduce baking time by 5-10 minutes next time.

Q: Why did my baked fudge turn out grainy?

A: The cocoa and sugar weren't fully incorporated into the eggs. Make sure to blend the dry ingredients thoroughly with the beaten eggs before adding the butter mixture.

Q: Can I skip the water bath?

A: The water bath is essential for this recipe's signature texture. It provides gentle, even heat that keeps the fudge from overcooking and creates that soft, custardy consistency. Skipping it will result in a dry, overbaked product.

Tips and Techniques

Don’t be alarmed when the center looks underdone - that’s exactly how it should be. The water bath method requires hot (not boiling) water, and be careful not to splash water into the batter when placing it in the oven.

Ingredient Substitutions

  • pecans: walnuts or almonds
  • cocoa: melted unsweetened chocolate
  • butter: margarine

Equipment Needed

  • 9x9-inch baking pan
  • larger baking dish for water bath
  • mixing bowls
  • whisk or electric mixer

Historical Context

Water bath baking for rich chocolate desserts became popular in Southern cooking as a way to achieve smooth, creamy textures without the risk of curdling or overbaking. This technique bridges the gap between candy-making and traditional baking.