This is a nostalgic Russian classic — lightly pan-fried cod fillets served cold in a rich tomato-based sauce. The sauce is gently simmered with onions, garlic, bay leaf, and just a touch of sweetness for balance. Once chilled, the flavors deepen, making it perfect for a make-ahead meal or appetizer. Traditionally served cold, this dish brings back the flavors of Soviet-era home kitchens and celebratory tables.
Fudgy Brownies with Glossy Top and Mennonite Frosting
Ingredients
1 cup (226g) unsalted butter
6 oz (170g) unsweetened chocolate, finely chopped
2 cups (400g) white granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
½ tsp salt
1 cup (130g) all-purpose flour
1 cup (100g) chopped walnuts (optional but traditional)
- Fudge Frosting:
½ cup (113g) unsalted butter
¼ cup (21g) unsweetened cocoa powder
¼ cup (60ml) milk
2½ cups (300g) powdered sugar
1 tsp vanilla extract
Pinch of salt
Directions
- Preheat oven to 325°F (163°C). Line an 8x8 metal baking pan with parchment, leaving overhang for easy lifting.
- Place butter into a microwave safe bowl and microwave until melted and bubbly. Add chopped chocolate. Let it sit for a minute then stir into a smooth ganache. The heat from the butter should melt the chocolate, but if not for any reason, then microwave for another ten seconds or so until melted. Set aside.
- Whisk eggs in a large bowl, whisk them gently to avoid introducing too much air (almost rather stir them with a whisk.) Then add sugars and continue stirring/whisking with a whisk. Stir in vanilla and salt. Pour in the chocolate mixture while whisking. Whisk until well combined. Sift the flour in with a sifter and whisk until homogeneous in texture.
- Pour the batter into the prepared pan. Bake in preheated oven for about 38-45 minutes, until the top is shiny and the brownie is firmer. Test with a toothpick to ensure the brownie is not too runny. DO NOT OVERBAKE. Cool the brownies fully.
- Fudge Frosting:
- In a medium saucepan, combine the butter, cocoa powder, and milk. Bring to a boil over medium heat, stirring constantly.
Remove from heat and stir in the powdered sugar and vanilla extract until smooth.
Pour the frosting over the cooled brownies, spreading evenly. Allow the frosting to set before cutting into squares.
Notes
- How to Tell When Brownies Are Done – Summary
Start checking at 38–40 minutes (for an 8x8 pan at 325°F).
Insert a toothpick 1–2 inches from the edge:
It should come out with moist crumbs, not wet batter.
Check the center last:
A few soft, sticky crumbs are okay — but no raw streaks.
Visual cues:
Top looks matte or slightly shiny, with tiny cracks around the edges.
Edges look firm, center is set and doesn’t jiggle.
Touch test (optional):
Gently press the center — it should feel soft but not collapse under your finger.
Don’t wait for a clean toothpick — that usually means they’re overbaked.
Let cool fully for best slicing and flavor.
