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Chocolate Drop Brownies
8 oz. semisweet chocolate bits
3 T. butter
1/4 C. all-purpose flour
1/4 t. baking powder
1/8 t. salt
2 eggs
3/4 C. sugar
1/2 t. vanilla
1 C. semisweet chocolate chips
2 1/4 C. pecans, coarsely chopped
Preheat the oven to 350°F. Grease or spray 2 cookie sheets with nonstick spray.
Place the semisweet chocolate bits and butter in a heavy 2-quart saucepan, and
melt over low heat (or melt in the microwave), stirring until smooth. Let cool
slightly.
Meanwhile, on a piece of waxed paper, sift together the flour, baking powder and
salt.
In the bowl of an electric mixer, beat the eggs, sugar and vanilla until
well-combined.
With the mixer on slow, add the cooled melted chocolate, then the dry
ingredients. Blend well. Stir in the chocolate chips and the nuts.
Drop by heaping teaspoons, 1 inch apart, onto the prepared cookie sheets. Bake
8-10 minutes. Or, drop by heaping tablespoons 2 inches apart and bake 10-12
minutes. They will puff but won't firm up until they are cool, so don't
overbake.
Place the pan on a rack to cool a few minutes, and then put the cookies on the
rack to cool completely. Serve at room temperature. Store, tightly covered, up
to 3 days, or freeze up to 3 months.
