San Francisco Fudge Foggies
- 1 pound bittersweet chocolate, finely chopped
- 1 cup (2 sticks) unsalted butter, cut into tablespoons
- 1/3 cup strong brewed coffee
- 4 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup all-purpose flour
- 8 ounces (about 2 cups) walnut halves, coarsely chopped
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- Position a rack in the center of oven and preheat oven to 375 degrees F. Line
a 9 x 13-inch baking pan with a double thickness of aluminum foil so foil extends
2 inches beyond sides of pan. Butter bottom and sides of foil-lined pan.
- In top of a double boiler set over hot, not simmering water, melt chocolate,
butter and dissolved coffee, stirring frequently, until smooth.
- Remove pan from the heat. Cool mixture, stirring it occasionally, for 10 minutes.
- In large bowl, using a hand-held mixer set at high speed, beat eggs 30 seconds.
- Gradually add sugar and continue to beat 2 minutes, or until mixture is light and
- Reduce mixer speed to low and gradually beat in chocolate mixture until
- Using a wooden spoon, stir in flour.
- Stir in walnuts. Do not over-beat.
- Transfer batter to pan.
- Bake for 28 to 30 minutes, or until Foggies are just set around
the edges. They will remain moist in the center.
- Cool the Foggies in a pan on a wire rack for 30 minutes.
- Cover pan tightly with aluminum foil and refrigerate overnight, or at least 6 hours.
- Remove top foil and run a sharp knife around edge of Foggies. Using two ends
of foil as handles, lift Foggies onto a plate and peel off foil. Invert them again
onto a smooth surface and cut into 16 rectangles.
Makes 16 foggies.
Source: Barbara Feldman of San Francisco, winner of Best Overall Recipe in
Chocolatier magazine's Great Chocolate Challenge, 1986
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