One of my favorite recipes for brownies is the recipe I found years ago inside a box of Baker's chocolate. They were called One Bowl Chocolate Brownie Cookies. I like to vary the brand of chocolate when I made them and these were made with Scharffen Berger Bittersweet and Unsweetened chocolates. I added some toasted pecans and made them in my brownie/mini tart mold pan and served them on a pillow of sweetened whipped cream garnished with fresh raspberries.
I made these last week for my son-in-law's birthday dinner and thought they would make an appropriate wish for my blogging buddy, Kathleen, at Cuisine de Kathleen since it's her birthday today.
Happy Birthday, Kathleen!
ONE BOWL CHOCOLATE BROWNIE COOKIES
~adapted from Baker's Chocolate
One of My Favorites!
• 6 oz bittersweet baking chocolate
• 4 oz unsweetened chocolate
• 6 tablespoons butter or margarine
• 1-1/4 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups toasted chopped pecans or hazelnuts (optional)
Heat oven to 325 F. Microwave chocolates and butter in large microwavable bowl on high for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth.
Stir sugar into chocolate mixture until blended. Mix in eggs and vanilla. Stir in flour, baking powder and salt. Stir in nuts. Drop by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased cookie sheet.
Bake 12 minutes or until set. DO NO OVERBAKE. Cook 5 minutes, remove from cookie sheets. Cool completely on wire racks.
Makes about 3 dozen.