The actual name of this delicious dessert from Better Homes and Gardens New Cookbook is "Chocolate Fudgies," but I didn't like that, so I renamed it. :) These are really easy to make, and are just the consistency I like for brownies - chewy, not cakey.
1 12-oz package (2 cups) semisweet chocolate chips
2 oz unsweetened chocolate, chopped (or substitute 6 Tbsp cocoa powder + 2 Tbsp canola oil)
2 Tbsp butter
2 eggs
2/3 cup sugar
1/4 cup all-purpose flour
1 tsp vanilla
1/4 tsp baking powder
1 cup chopped nuts (optional)
1. Preheat oven to 350 degrees. Grease a cookie sheet; set aside. In a medium saucepan heat and stir 1 cup of the chocolate chips, the unsweetened chocolate, and butter until melted. Remove from heat; add the eggs, sugar, flour, vanilla, and baking powder. Beat with a wooden spoon until combined, scraping sides of pan. Stir in remaining 1 cup chocolate chips and nuts.
2. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes or until surfaces are dull and cracked. Cool on cookie sheet 2 minutes. Transfer to a wire rack; cool.
No comments:
Post a Comment