Fudgie Foggie Brownies
These are a brownie recipe I found years ago on a recipe card. Since I am British, brownies are not something I grew up on, so I don't have a strong addiction to chewy, or cake-like etc. I just thought these were good! I made them recently for a friend's son's High School graduation. Everyone asked for the recipe, including 2 husbands who are not dessert people.
The one important thing is not to overcook them. It takes a great leap of faith to take them out of the oven when the supposedly cooked brownie is still totally wet on a knife. So you might need to cook them more than once to get timing correct for your oven. Even when they cool or are refrigerated they are still very fudgie and sticky.
There is a high proportion of chopped nuts which take the place of more flour. I have tried making these without nuts and adding a bit more flour but I personally found that even though the texture was fudgie, it was too sweet for me, as I didn't replace all of the nut quantity with flour and therefore there was more sugar/total mix.
Fudgie Foggie Brownies
To make an 8 x 8" pan, easily double to 9 x 13". They stay moist for several days. 16 x 2" squares
Method1. In a heavy saucepan or microwave, melt the chocolate, butter and coffee (if desired) over a low heat, stirring until smooth. Cool for 5-10 minutes
2. Beat eggs until light and frothy - about 2 minutes. Slowly add sugar. Beat the mixture for a few minutes until very creamy.
3. Slowly drizzle in the melted chocolate mixture, beating at low speed. Beat in the vanilla.
4. Stir in the flour and nuts. DO NOT BEAT.
5. Pour mix into a foil lined 8 x 8" pan with foil extending over the sides. You can also line a 12 hole muffin pan with foil cup cake cases and divide brownie mix evenly among cases. Or use Pam with flour instead of foil.
6. Bake 8 x 8" pan in preheated 375° oven for 25-30 minutes, cup cake cases for 20 minutes, 9 x 13" double quantity for about 40 minutes. Top of brownie should look crusty, mix can have pulled away from sides, but mix MUST come out wet on knife. 9x13" pan will still wobble in middle.
The normal test of a toothpick coming out clean from cooked brownie mix will produce an overcooked brownie. Dark pans will cook quicker than glass pans. Cool on a rack for several hours before removing from pan.
7. Cut into tiny squares. For special parties, pipe with Chocolate mousse, made from my easy chocolate mousse recipe (more correctly known as chocolate ganache). Or make caramel topping below and turn into German Chocolate Brownies or Rocky Road Brownies.
Options1. In 2 qt non stick pan over low heat, heat butter, sugar and cream until butter and sugar are melted. Simmer uncovered for 10 minutes. Mix will start looking toffeeish. Depending on heat, you can stop before 10 minutes. Don't stop too soon otherwise caramel will taste grainy. Remove from heat.
2. Topping Option A
Stir in ½ cup toasted, shredded coconut and ½ cup chopped toasted nuts. Cook for about 10 minutes in 350° oven in separate cake pans, stir coconut to brown evenly. Use more or less coconut and nuts next time. Spread over brownie when it has cooled for about ½ hour - otherwise coconut etc will sink into brownie. (Be evil and add 1-2 Tbsp coconut liqueur or praline liqueur to cooked toffee sauce.)
Topping Option B
Pour half of caramel over cooked brownie after it has cooled for about ½ hour, sprinkle with mini marshmallows, more chopped toasted nuts and mini semi sweet chocolate bits. Drizzle with more of caramel for sheer indulgence. Again, vary quantities of topping next time to your taste.
Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.