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Featured Cookbook
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Steam Beer Bread
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Sirloin and Black Bean Chili
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Chocolate Pecan Brownies a la Mode with Chocolate Sauce
Book Description
So, okay, Cindy Pawlcyn adds butter to her mashed potatoes before she adds the milk, which is all backwards according to those who have initiated intense experiments to resolve such issues. But so what? Her food (it's her name on the cover of the cookbook, even though any food coming out of a restaurant as popular and free-spirited as the original Fog City Diner in San Francisco
... (more)
Fog City Diner Cookbook
Authors: Cindy Pawlcyn
Date: February 1998
ISBN: 0898159997
Publisher: Ten Speed Press
Paperback
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These brownies are a favorite at the Diner, so they are always on the menu. Bill Upson's wife Paula likes them a lot-she's one of those lucky people who could eat a thousand of them and never gain an ounce. Don't over mix or overcook these brownies or they'll become too cake like, and dry. They're supposed to be moist and gooey inside, so you can't test them for doneness with a toothpick. Instead, keep an eye on them while they're baking: they will swell up and then level off just before they're done.
Makes 12 large brownies
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1 cup unsalted butter
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4 ounces unsweetened chocolate roughly chopped
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1 1/2 cups sugar
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1/2 cup light corn syrup
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1 teaspoon vanilla extract
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1/2 teaspoon kosher or sea salt
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3 eggs
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1 cup flour
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1 cup chopped toasted pecans
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3/4 cup semisweet chocolate chunks
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Vanilla ice cream
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1 cup Chocolate Sauce (recipe follows)
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Sliced strawberries
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Powdered sugar
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Preheat the oven to 350 degrees. Butter and flour a 9 x 13-inch cake pan.
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In double boiler or a small bowl set over simmering water, melt half the butter and the unsweetened chocolate. Set aside to cool slightly. In a mixing bowl, cream together the remaining butter and the sugar. Beat in the syrup, vanilla, and salt. Beat in the eggs, one at a time. Stir in the melted chocolate mixture, and then the flour. Do not over mix. Stir in the pecans and chocolate chunks.
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Spread the dough evenly in the prepared pan and bake at 350 degrees for 25 to 30 minutes. The brownies will swell up and then level off just before they are done. They should remain moist even when done: do not over bake.
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Cool before cutting. To serve it as we do at the Diner, place a scoop of vanilla ice cream in the center of the brownie, and drizzle with warm Chocolate Sauce. Garnish with berries and dust with powdered sugar.
Chocolate Sauce
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Cut the chocolate and butter into small pieces and place with the brandy, triple sec, and corn syrup in a double boiler and allow to soften. The butter will melt, but the chocolate chunks will hold their shape until pressed. Remove from the heat and whisk together. When the mixture is smooth. Stir in the cream.
I eat this sauce by the spoonful when I am suffering from the blues. Not a great habit for my hips, but it always seems to cheer me up. I don't know if it's the sugar, or the caffeine, or both.
We use Guittard chocolate because it's a reasonably price, good-quality chocolate. Also, it's made in Burlingame, which is not too far from San Francisco, and we like to use local products.
This sauce keeps very well in the refrigerator. If you leave out the cream, it makes a great icing.
More From This Book:
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Steam Beer Bread
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Sirloin and Black Bean Chili
-
Chocolate Pecan Brownies a la Mode with Chocolate Sauce
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