Apparently, many of the foods I love fight aging. Such as chocolate. The full list recently published in a popular health magazine includes:
• Green tea
• Chocolate – at least 1 to 1.5 ounces! Yippee!
• Coffee – up to five cups. YES.
• Wine – a moderate amount. Isn’t more better?
You may have noticed that I am thrilled to hear that wine, coffee and chocolate made the list. Yesterday, I decided to live longer and healthier – and make some brownies to fight aging. Filled with roasted pecans. Devoured with moderate amounts of red wine. Whatever ones defines as moderate.
My New Year’s Resolution: Have a chocolate-covered day, everyday!
Adapted Kiyo’s recipe at My Lilikoi Kitchen – which was originally adapted from from the San Francisco Fudge Foggies recipe in Chocolatier Magazine.
Is it brownie? A truffle? Fudge? I am not sure. But, it’s very chocolatey.
1, 10 ounce bag 60% good quality bittersweet chocolate chips, divided (such as Ghirardelli)
1/2 cup unsalted butter
3 Tbsp. strong coffee
2 large eggs, room temperature
3/4 cup white, granulated sugar
1/4 cup all purpose flour, sifted
1/4 tsp. salt
2 tsp. best quality pure vanilla extract
6 ounces pecans, roasted and coarsely chopped
cooking spray, to grease parchment paper
- Preheat oven to 350 degrees.
- Line an 8×8 inch baking pan with canola oil spray greased parchment paper that extends over the edges of the pan.
- In a small saucepan, melt eight ounces of dark chocolate, the butter and the coffee over low heat.
- Cool for 10 minutes. Stir in the vanilla.
- In a standing mixer, beat the eggs at high speed for 30 seconds or until foamy.
- Then, gradually add the sugar while the mixer is running.
- Beat the mixture for two minutes more or until the mixture is light and fluffy.
- Reduce the mixer speed to low and gradually add the cooled, melted chocolate mixture – until just blended.
- In a small bowl, mix the nuts with the salt and the flour mixture.
- Use a wooden spoon or spatula stir in the flour-nut mixture.
- Transfer the mixture to the prepared pan. Sprinkle the top of the batter with the remaining two ounces of dark chocolate chips.
- Bake for about 25 minutes or until the edges are just set. The middle will puff up slightly and a toothpick inserted two inches from the edges comes out clean. Air on the side of under-baking if you must. Do not over-bake.
- Cool in the pan for one hour. Have a slice or two of the foggies.
- Cover the remainder with plastic wrap and refrigerate overnight.
- Use the parchment paper to lift the Foggies out of the pan. Cut into squares. Devour, devour, devour. Oh, chocolate!
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.