Chocolate Brownies

Episode 15


San Francisco Fudge Foggies

1 Lb. Bittersweet Chocolate, finely chopped
1 C Unsalted Butter, cut into tablespoon sized pieces
1/3 C Strong Brewed Coffee
4 Lg. Eggs, room temp.
1½ C Granulated Sugar
½ C All Purpose Flour
2 C Walnut Halves, coarsely chopped

Preheat oven to 375°. Line a 9×13” baking pan with a double thickness of aluminum foil so that foil extends 2” beyond the sides of the pan. Butter the bottom and sides.
In the top of a double boiler, set over hot, not simmering water, melt chocolate with butter and coffee. Cool 10 minutes, stirring occasionally.

In a large bowl using a hand held mixer at high speed, beat eggs for 30 seconds or until foamy. Gradually add sugar and continue to beat 2 minutes or until very light and fluffy. Reduce mixer speed to low and gradually beat in chocolate until just blended. Using a wooden spoon, stir in flour and walnuts. Do not over beat.
Bake 28 – 30 minutes – will be set around the edges, moist in center.