Shaynaspapa:

This recipe is from the cookbook, "The Great American Chocolate Contest Cookbook" by T.K. Woods. Hopefully these are what you're looking for. They're very rich & yummy!

San Francisco Fudge Foggies

1 pound bittersweet chocolate (such as Baker's German Sweet chocolate), coarsely chopped
1 cup unsalted butter, cut into tablespoons
1/3 cup strong brewed coffee
4 large eggs
1 1/2 cups sugar
1/2c. flour
1 cup chopped walnuts or pecans (opitonal)

Preheat oven to 375.

Melt chocolate, butter and coffee in a double boiler over hot, but not boiling, water. Stir until smooth. Set aside to cool for 10 minutes, stirring occasionally.

In a large bowl, beat eggs with an electric mixer on high for 30 seconds or til foamy. Gradually add sugar, continuing to beat on high for 2 minutes, until mixture is light and fluffy. Reduce speed to low and beat in chocolate mixture just until blended. Stir the flour into the creamed mixture with a wooden spoon, just enough to combine well.

Double line a 9x13" pan with foil, leaving a 2 inch border around the pan. Lightly grease the foil. Spread batter in prepared pan.

Bake for 20-30 minutes or til brownie is firm around the edges. Let foggies cool in pan on a wire rack for approximately 10 minutes, then carefully remove them by lifting the foil border. Place foggies, still in foil, on wire rack for 30 minutes. Cover foggies tightly with more foil and refrigerate for at least 6 hours before cutting and serving.

RECIPE NOTE: because of the amount of chocolate and sugar this recipe calls for, refrigerator storage is recommended.

Enjoy!