san francisco fudge foggies

San Francisco Fudge Foggies

Source: Barbara Feldman of San Francisco, winner of Best Overall Recipe in Chocolatier magazines Great Chocolate Challenge, 1986

Makes 16 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

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 fluffy. Reduce mixer speed to low and gradually beat in chocolate mixture until just blended. Using a wooden spoon, stir in flour. Stir in walnuts. Do not over-beat. Transfer batter to pan. Bake 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.

Nothing is so bitter that a calm mind cannot find comfort in it. — Lucius Annaeus Seneca

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brownie icing

Brownie Icing

4 (1.55 ounce) milk chocolate bars
4 tablespoons milk
2 tablespoons butter
2 cups confectioners sugar

Melt milk chocolate bars in milk and butter. Add confectioners sugar. Mix well and spread over warm brownies.

I believe the destiny of your generation-and your nation-is a rendezvous with excellence. — Lyndon B. Johnson

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coconut brownies

Coconut Brownies

3 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 cup all-purpose flour
1/8 teaspoon salt
12 tablespoon unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs (at room temperature)
1 1/2 teaspoons vanilla extract
1 1/4 cups sweetened shredded coconut

Position a rack in the center of the oven and preheat to 350 degrees F. Butter a 13 x 9-inch baking pan. Dust the pan with flour and tap out the excess. Melt chocolate together.

In a small bowl, using a wire whisk, stir together the flour and salt.

In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter and sugar for 2 to 3 minutes, until the mixture is light in color and texture. Scrape down the side of the bowl with a rubber spatula. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract, then beat in the melted chocolate.

At low speed, beat in the flour mixture in two additions, scraping down the side of the bowl after each addition. Using a wooden spoon, stir in the coconut. Scrape the batter into the prepared pan and smooth the top with the rubber spatula. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs clinging to it. Do not overbake. Cool the brownies completely in the pan on a wire rack.

Using a large sharp knife, cut brownies lengthwise into 4 strips, then cut each strip into 5 pieces, to make 20 squares. The brownies can be stored in an airtight container at room temperature for up to 3 days.

Atheism leaves a man to sense, to philosophy, to natural piety, to laws, to reputation, all which may be guides to an outward moral virtue, though religion were not but superstition dismounts all these, and erects an absolute monarchy in the minds of men…the master of superstition is the people and arguments are fitted to practice, in a reverse order. — Francis Bacon

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frosted peanut butter brownies

Frosted Peanut Butter Brownies

1 cup butter
1/3 cup cocoa
2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 (12 ounce) jar peanut butter
1/2 cup butter
10 large marshmallows
1/4 cup cocoa
1/3 cup milk
1 pound confectioners sugar, sifted

Combine 1 cup butter and 1/3 cup cocoa in a saucepan over low heat; cook, stirring frequently, until butter melts. Remove from heat and cool slightly. Combine sugar, flour, and salt in a large mixing bowl. Add chocolate mixture, and beat at medium speed until blended. Add eggs and vanilla extract, mixing well. Spread into a well-greased 13 x 9-inch pan. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Remove lid from peanut butter jar; microwave at MEDIUM (50% power) for 2 to 3 minutes or until peanut butter melts, stirring at 1-minute intervals. Spread over warm brownies. Chill about 30 minutes or until set.

Combine 1/2 cup butter and next three ingredients in a saucepan over medium heat; cook, stirring frequently, until marshmallows melt. Remove from heat, and add confectioners sugar, stirring until smooth. Spread over peanut butter, and chill until set. Store in refrigerator.

Brownies may be frozen in an airtight container for up to three months.

I dreamed a thousand new paths. . . I woke and walked my old one. — Chinese Proverb

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kahlua pralines and cream brownies with kahlua butter cream frosting

Kahlua Pralines and Cream Brownies with Kahlua Butter Cream Frosting

Makes 16 brownies

Praline Crust (recipe follows)
2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1/4 cup Kahl?a
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans
Kahl?a Butter Cream Frosting (recipe follows)
Chocolate Glaze (recipe follows)

Prepare Praline Crust. Preheat oven to 350 degrees F.

Microwave chocolate and butter on high for 1 1/2 minutes or until melted, stirring once, or melt in a saucepan. Let cool 10 minutes.

In a medium size bowl, beat eggs, sugars and vanilla extract until blended; then beat in Kahl?a and the cooled chocolate mixture. Stir in flour, salt and pecans. Spread batter over the prepared crust. Bake for approximately 35 minutes until set and wooden pick inserted has just a few crumbs on it (do not overbake). Let cool.

Spread Kahl?a Butter Cream Frosting over brownies, then drizzle Chocolate Glaze over frosting. Chill 5 minutes to set; cut into bars.

Store brownies tightly covered.

Praline Crust
1/3 cup packed brown sugar
1/3 cup softened butter
1/2 cup all-purpose flour
1/2 cup finely chopped pecans

In a bowl, stir together all crust ingredients. Press mixture evenly into an 8- or 9-inch square pan.

Kahl?a Butter Cream Frosting
2 cups confectioners sugar
2 tablespoons softened butter
1 tablespoon Kahlua
1 to 2 tablespoons milk

In a bowl, stir together confectioners sugar, butter, Kahlua and milk until smooth. Add more Kahl?a if needed for spreading consistency.

Chocolate Glaze
2 (1 ounce) squares semisweet chocolate
1 (1 ounce) square unsweetened chocolate
2 teaspoons vegetable shortening

In a glass bowl, melt all ingredients in microwave on HIGH for 1 to 1 1/2 minutes. Stir to blend. Cool 5 minutes before using.

True wisdom is less presuming than folly. The wise man doubteth often, and changeth his mind the fool is obstinate, and doubteth not he knoweth all things but his own ignorance. — Akhenaton

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chocolate-kahlua brownies

Chocolate-Kahlua Brownies

1 1/2 cups granulated sugar
4 eggs
3 tablespoons Kahl?a
1/4 cup margarine, melted
1 1/4 cups sifted cake flour
12 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup finely chopped walnuts

Preheat oven to 325 degrees F. With an electric mixer, beat together sugar, eggs, Kahl?a and margarine until blended. Combine cake flour, cocoa, baking powder and salt. Add to the sugar mixture, beating just to blend. Stir in walnuts.

Grease a 9-inch square baking pan. Transfer batter to the pan and bake for 30 minutes, until a wooden pick inserted in the center comes out clean. Cool completely on a rack before cutting.

I never cease being dumbfounded by the unbelievable things people believe. — Leo Rosten

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smuckers and laura scudders holiday brownies

Smuckers? and Laura Scudders? Holiday Brownies

1 box traditional fudge brownie mix
1/2 cup water
1/4 cup vegetable oil
2 eggs
3/4 cup Smucker?s Dove Dark Chocolate Ice Cream Topping
1/2 cup Smucker?s Caramel Topping
1/2 cup Laura Scudders Natural Peanut Butter, creamy

Heat oven to 350 degrees F. Grease bottom of 13 x 9-inch pan. Mix brownie mix, water, oil, eggs and Smuckers Dove Dark Chocolate Ice Cream Topping in large bowl. Beat 50 strokes by hand or until all ingredients are incorporated.

In a small bowl, mix the; caramel topping and natural peanut butter. Spread the brownie mixture in the greased pan. Take the mixture of peanut butter and caramel topping and drop spoonsful over brownie mixture. With a knife, pull through the pan creating a marbled effect. Bake at 350 degrees F for 31 to 35 minutes. Cool completely. Store covered.

Makes 20 brownies.

The truth of the matter is that you always know the right thing to do. The hard part is doing it. — Gen. H. Norman Schwarzkopf

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gourmet pumpkin brownies

Gourmet Pumpkin Brownies

1/2 cup butter or margarine, softened
2 cups firmly packed brown sugar
1 cup solid pack pumpkin
2 eggs, slightly beaten
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 cups quick or old-fashioned oats, uncooked
1/2 cup semisweet real chocolate morsels
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
2 cups butterscotch flavored morsels

Preheat oven to 350 degrees F.

In large bowl, cream butter and sugar; add pumpkin, eggs and vanilla extract. Stir in flour, oats, spice, baking powder, baking soda, salt and walnuts. Spread batter into greased and floured 15 x 10-inch jellyroll pan or 2 (8-inch) square baking pans. Bake for 25 to 30 minutes (30 to 35 minutes for 8-inch pans).

Immediately sprinkle butterscotch morsels on brownies; let stand 5 minutes.

To frost, gently spread morsels to cover brownies.

In small saucepan, melt chocolate chips over low heat. Drizzle over frosted brownies in a spiral design. While still warm, lightly drag the edge of a knife or thin metal spatula from the center of the spiral to the edge of the pan. Repeat motion at spaced intervals to make a spider web pattern. Cool completely before slicing.

The four stages of man are infancy, childhood, adolescence, and obsolescence. — Bruce Barton

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rum raspberry brownies with cherry raspberry sauce

Rum Raspberry Brownies with Cherry Raspberry Sauce

1 Betty Crocker Supreme Dark Chocolate
    Brownie Mix with Chocolate Syrup
1/2 cup dark creme de cacao
1/3 cup vegetable oil
2 eggs (or 1/2 cup Egg Beaters)
3/4 cup raspberry preserves
1 cup semisweet chocolate chips
1 tablespoon rum extract
1 tablespoon cherry extract
Cooking spray

Cherry Raspberry Sauce
1 (10 ounce box) frozen raspberries
1 (8 ounce jar maraschino cherries (without stems)

Preheat oven to 350 degrees F.

Warm the jar of raspberry preserves in pan of warm water.

Stir brownie mix, pouch of Hersheys Syrup, creme de cacao, oil and eggs in medium bowl, using spoon, at least 50 strokes then add chocolate chips and mix 10 more strokes until well blended.(Mixture may be lumpy.)

Line a 9-inch baking pan with foil. Spray the foil. Spread 1/2 of batter in pan, cover with foil, and freeze for 15 to 20 minutes.

Remove mixture from freezer, and uncover. Stir cherry extract and rum extract into raspberry preserves. Spread this warm preserve mixture evenly on frozen mixture in pan. Spread remaining the unfrozen batter evenly over raspberry preserves. Cover pan with foil, and thaw at room temperature for 30 to 40 minutes (double the freezing time.) Bake uncovered for 45 minutes.

When done, cool for at least 30 minutes, then remove foil and brownies from pan and freeze for 30-45 minutes.

Remove brownies from freezer, and peel foil from brownies. When thawed, serve with Cherry Raspberry Sauce.

To make Cherry Raspberry Sauce, combine raspberries and maraschino cherries (without stems) in a blender or food processor and blend until smooth.

No man ever quite believes in any other man. — Henry Louis Mencken

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macaroon brownies

Macaroon Brownies

Macaroon Topping
4 ounces cream cheese
1/3 cup granulated sugar
1 egg white
4 teaspoons all-purpose flour
1/2 teaspoon coconut extract
3/4 cup flaked coconut

Preheat the oven to 350 degrees F. Lightly coat an 8-inch square baking pan with nonstick vegetable oil spray.

Mix the cream cheese, sugar, egg white, flour and coconut extract until smooth. Stir in flaked coconut. Set aside.

Brownies
1/4 cup whole wheat flour
1/2 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
4 egg whites
1 (2 1/2 ounce) container baby food prune pur?e
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup toasted chopped almonds

In a large bowl, combine the whole wheat flour, all-purpose flour, sugar, cocoa powder and baking powder. In a medium bowl, beat egg whites until foamy. Add the baby food prunes, buttermilk and vanilla extract. Add egg white mixture to the flour mixture and mix until blended. Stir in chocolate chips and almonds. Spread the batter in the prepared baking pan. Spread Macaroon Topping over the brownie batter. Bake 25 to 30 minutes. Let cool, in the pan, on a wire rack.

Chocolate Drizzle
1 tablespoon mini chocolate chips, melted

Drizzle over brownies. Decorative tip: Swirl a wooden pick through the melted chips after drizzling them on the brownies.

Its cabin fever season people, that time of year when four walls feel like they
e going to come in here and choke the spirit right out of you. Time to lock away those firearms and hang tough. No way through it except to do it. — Jeff Melvoin

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