Dessert, Recipes

San Francisco Fudge Foggies

May 30, 2013

FoggiesIf I recall correctly, I found the recipe for these “Foggies” on the internet many years ago. The name of the recipe caught my attention. First, because I am very fond of San Francisco, and second, because of the ingredient list.  Barbara Feldman of San Francisco submitted this recipe and won first place in the chocolate confection category in  Chocolatier Magazine’s The Great Chocolate Challenge back in 1986.

Bittersweet ChocolateOne pound of chocolate…

Coffee And coffee too…

Egg Shells & WhiskFour eggs and two cups of chopped nuts…

Lots of PecansThe original recipe calls for walnuts however I had a big bag of pecans so I used them in place of the walnuts.  Pecans are so tasty and I generally prefer them to walnuts.  They substitute nicely in most recipes.

Foggies 2

San Francisco Fudge Foggies

Adapted from Chocolatier Magazine


1 pound bittersweet chocolate – chopped

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 flour

8 ounces (about 2 cups) coarsely chopped pecans or walnuts


Preheat oven to 375 degrees

Line a 9 x 13 inch baking pan with heavy-duty foil.  Let the foil extend 2 inches over the edge of the pan.  Butter the bottom and sides of the foil.

Melt chocolate with butter and coffee over medium low heat.  Cool for 10 minutes.

In a large bowl using a handheld mixer at high-speed, beat the eggs for 30 seconds until foamy.  Gradually add the sugar.  Beat 2 minutes or until the mixture is light and fluffy.

Reduce the mixer speed to low and gradually add the chocolate mixture until just blended.  Using a wooden spoon or spatula stir in the flour, then add the nuts.

Transfer mixture to your prepared pan and bake 28 – 30 minutes or until just set around the edges.  Test for doneness at 28 minutes by inserting a toothpick in the center of the Foggies.  The toothpick should have a  few wet crumbs clinging to it (moist in the center)  but not uncooked batter.  It’s important to check the Foggies before you think they will be done so there’s no chance of over baking them (if your toothpick comes out clean they are over done).  If they are not quite done, test again at 1 minute intervals.  Cool in the pan for 1 hour or longer, cover tightly with foil and refrigerate at least 6 hours or over night.  Using the extended foil lift the Foggies out of the pan and cut into squares.

Serve with a scoop of vanilla ice cream.  Leftover Foggies can be frozen (wrap them individually in plastic and place in a freezer bag).


Print Friendly, PDF & Email

You Might Also Like

  • Shanna Koenigsdorf Ward December 24, 2013 at 10:33 am

    A pound of dark chocolate and coffee to enhance its… Fudgy goodness… Your pecan substitution: This recipe is a chocolate lover’s dream, Kiyo! – Shanna

    • Kiyo December 25, 2013 at 9:02 am

      These are quite decadent with all that chocolate but if you cut then into small squares they are a perfect dessert with a scoop of vanilla ice-cream. They freeze well too. Aloha!

      • Shanna Koenigsdorf Ward December 25, 2013 at 1:33 pm

        I love the idea of cutting them into small squares – for a perfect dessert or a beautiful presentation for a gift. Almost like little bites of fudge! My kids love chocolate, as you know, so I will try out the recipe tonight. I remembered to pick up a pound of chocolate yesterday at the store. Best – Shanna

  • Shanna Koenigsdorf Ward December 26, 2013 at 2:55 pm

    I made these today. A friend and her family are in town and I wanted to prepare something very chocolatey and special for the date! They are so delicious – and such a hit. Thank you for the recipe! I added some vanilla to the batter and extra dark chocolate to the top of the “foggies”… why not? 🙂

    • Kiyo December 26, 2013 at 7:59 pm

      I like the idea of adding a bit of vanilla. Did you frost the foggies or drizzle extra dark chocolate on the tops of the foggies? Wow!

  • Brownies to Fight Aging | CURLS AND CARROTS December 27, 2013 at 7:12 am

    […] must be nibbled to have the full benefits, right? Kiyo over at My Lilikoi Kitchen published her recipe adaptation of San Francisco Fudge Foggies. They are rich, truffle-like brownies. Or are they a delectable […]

  • Shanna Koenigsdorf Ward December 27, 2013 at 7:27 am

    I blogged about it here, Kiyo:

    Thanks again. Have a great day!


  • Follow

    Get every new post delivered to your Inbox

    Join other followers: