Bittersweet Brownie Drops Recipe

Name: Bittersweet Brownie Drops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (30 grams) unsalted butter; 8 ounces (225 grams) dark chocolate with 70%-72% cacao; 1/3 cup plus 1 tablespoon (50 grams) gluten-free flour; 1/8 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup plus 2 tablespoons sugar (175 grams) sugar; 1/2 teaspoon pure vanilla extract; 2 large cold eggs; 1 cup (115 grams) walnut or pecan pieces, broken or very coarsely chopped; 6 ounces (170 grams) chocolate chips or chunks

Servings: persons

1
Preheat the oven to 350u00b0F. Position racks in the upper and lower thirds of the oven.
2
Melt the butter with the chocolate in a medium stainless steel bowl set directly in a wider skillet of barely simmering water. Stir frequently until the mixture is melted and smooth and fairly hot to the touch.
3
Meanwhile, mix the flour, baking soda, and salt together thoroughly and set it aside.
4
Remove the chocolate bowl from the water bath. Stir in the sugar and vanilla. Add 1 egg, and stir briskly until it is incorporated. Repeat with the second egg. Add the flour mixture and stir until you can no longer see it. Stir the batter vigorously with a wooden spoon or spatula until it is smooth and shiny and pulls away from the sides of the bowl. It may start to slide around the bowl as you stir-just keep stirring until it is thick and cohesive and no longer slides in the bowl. Stir for a few more seconds for good measure. Be sure the batter is completely cool to the touch, and then stir in the nuts and chocolate pieces.
5
Scoop slightly rounded tablespoons of batter 2 inches apart on parchment-lined baking sheets. Scoop all of the batter onto the parchment sheets right away, rather than letting it wait in the bowl, even if you are baking later. Bake 10 to 12 minutes or until the cookies are puffed and a little crackled on the surface and feel soft and tender-but not squishy- when touched with a fingertip. Rotate the sheets from upper to lower and front to back about halfway through the time to insure even baking. The cookies will firm up as they cool.
6
Set the pan on racks to cool, or slide the pan liners from the baking sheets on the racks. Cookies keep in an airtight container for 2 to 3 days.

1289

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons (30 grams) unsalted butter, 8 ounces (225 grams) dark chocolate with 70%-72% cacao, 1/3 cup plus 1 tablespoon (50 grams) gluten-free flour, 1/8 teaspoon baking soda, and more.

Yes, Bittersweet Brownie Drops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bittersweet Brownie Drops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions