River Road Recipes (volumes 1 and 2) are popular Junior League cookbooks in the south. They hail from Baton Rouge and include such local specialties as Shrimp Creole and Crawfish Étouffée. My mom owned both copies, and I know she prepared several tasty dishes for family and friends.
I’m not sure she ever made the Fudge Muffins, but I couldn’t resist trying this easy, decadent recipe. Most of the ingredients are staples in any baking pantry, and they can be prepared and baked within thirty minutes. The texture is a cross between chocolate cake and chewy brownie, and despite the lack of coffee flavoring, I believe they have delicious mocha flavor.
- 4 squares semisweet or unsweetened chocolate (I used bittersweet)
- 1 cup butter
- 1 cup flour
- 1.75 cups sugar (I used 1.5 cups)
- 4 eggs
- 2 cups pecans – or less (I use a heaping cup of pecans or walnuts)
- 1 teaspoon vanilla
- In a small saucepan, melt the butter and chocolate. Allow to cool
- Combine the flour and sugar in a large bowl
- Add the eggs and cooled chocolate mixture to the flour mixture
- Stir well
- Add nuts and vanilla
- Scoop into greased muffin tins (or if using regular sized muffins, paper cups work well)
- Bake at 325 degrees for about 15 minutes for mini muffins (perhaps 20+ minutes for larger ones)
This recipe makes about 3.5 dozen mini muffins. If you happen to have leftovers, they freeze well.
As a side note… my son is not fond of nuts, so I always scooped a few plain muffins for him before adding the nuts to the mixture.
This post is a part of BethFishReads’ Weekend Cooking link-up. For more delicious recipes, please visit this weekly blog feature.