Taking requests: Bob Dylan Fudge Bars

Over the next few days I’ll be responding to questions or requests that I’ve been getting via e-mail. The next few days will include idle speculation on local retail developments and the Minnesota Steel project.

Today I’ll clear out an old request, the posting of the recipe for the Bob Dylan Fudge Bars that I baked on “WDSE Cooks” several weeks ago. This recipe was billed as “Bob Dylan Fudge Bars” even though the more accurate name is for Dylan’s mother “Beatty Zimmerman.” She had contributed the recipe to an old community cookbook where the folks at Dylan Days found it. As I said on the show, these are the bars that we presume a young Bobby Zimmerman would have enjoyed while growing up in Hibbing. I’d describe them as denser than cake but more like cake than fudge. Is that confusing enough for you? I may have baked these as a promotional ploy for Dylan Days, but they’re good, too. Enjoy!

Beatty Zimmerman’s Fudge Bars

1/3 c. butter
1c. white sugar
2 eggs
1 t.
1/4 t. salt
6T. cocoa or 2 pkgs. cocoa bake
1 c. cake flour
1/4 t. baking powder
1/4 c. milk
1/4 c. chopped nuts, optional
Chocolate frosting

Cream butter, sugar, eggs, vanilla, and salt until fluffy. Add chocolate to well-creamed mixture. Hand mix the flour, baking powder and milk to cream mixture. Pour mixture in a greased and floured 9″ by 9″ or 8′ by 10″ pan. Place in 350 degree pre-heated oven. When shrunk from sides of pan remove from oven. When cool, frost with your favorite chocolate frosting. SERVES 20


  1. Anonymous says

    Do they taste better if you sing “Knockin on heaven’s door” or somesuch while you are mixing them up?

  2. This is why Dylan will never come to Dylan Days. He’s mad you stole his brownies.

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