San Francisco Fudge Foggies

If you overlook the unnecessarily innuendo infested title bestowed on these brownies and just bake them and eat them you will be in for a fabulous treat. My pal Sally baked these for us last night and I was blown away. One part walnut brownie, one part flourless chocolate cake, makes for six parts good. (Imagine an existential discussion of the whole being greater than the sum of it’s parts here, if you like.) Don’t just read this one, head out to the store, buy ingredients (it’s good for the economy anyway) and makes these knee-wobblingly good brownies for yourself, or share them with friends and amaze them with your culinary talents, and if you can think of a better name for these, let me know.

For the record, these are even better the second day, so make them a day early and test your ability to resist temptation. She sometimes makes these with Cardamom in them as well and that is even better!

San Francisco Fudge Foggies

1 lb. bittersweet chocolate
1 c. unsalted butter
1/3 c. strong brewed coffee
4 large eggs at room temperature
1 1/2 c. sugar
1/2 c. all-purpose flour
2 c. walnuts, big pieces

Preheat oven to 375°, with the rack in the center of oven.
Line a 13″ x 9″ pan with foil, and grease with butter.

Melt chocolate, butter and coffee in top of double boiler or in microwave at 70 – 80% power setting; stir until smooth.

In large bowl, using hand electric mixer on HIGH, beat eggs 30 seconds or until foamy.
Gradually add sugar and beat 2 minutes or until very light and fluffy.
Reduce speed to LOW and gradually beat in chocolate mixture until just blended.
Using wooden spoon stir in flour and then walnuts.
DO NOT OVER-BEAT.

Pour into prepared pan. Bake 28-30 minutes or until the foggies are just set around the edges.
The center will remain moist. The edges will just begin to ‘crack’. DO NOT OVER-COOK.

Cool in pan on wire rack for 30 minutes. Cover tightly with foil and refrigerate for at least 6 hours.
Take the foil lining the pan out and cut brownies into small pieces, as they are rich.
You may need to keep running the knife through hot water (and dry) in order to cut these neatly.
They freeze well, and can be eaten directly from the deep freeze. Yum!

Recipe taken from the Montreal Gazette, sometime between 1986 – 1988, by Sally D.