Bittersweet Brownie Drops With Milk Chocolate Chunk

Name: Bittersweet Brownie Drops With Milk Chocolate Chunks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup flour, plus 1 T more; ⅛ teaspoon baking soda; 8 ounces bittersweet chocolate (70-72% cacao); ¼ cup unsalted butter, cut up; 1 cup sugar; ½ teaspoon vanilla; ¼ teaspoon salt; 2 eggs; 1 cup walnuts or 1 cup pecans, chopped; 6 ounces milk chocolate, coarsely chopped (or 1 c milk chocolate chips)

Servings: persons

1
["Heat oven to 350 degrees.", "Whisk flour and baking soda in small bowl.", "Melt bittersweet chocolate and butter in medium heatproof bowl set in large skillet filled with1"" barely simmering water over low heat.", "Stir frequently until melted, smooth and fairly hot to the touch; remove bowl from skillet.", "Stir in sugar, vanilla and salt.", "Add eggs one at a time, stirring just until blended.", "Add flour mixture; stir vigorously until smooth and glossy and batter pulls away from sides of bowl.", "It is important the batter pulls itself together, so don't stop mixing until it does.", "Cool to room temperature.", "Stir in walnuts and milk chocolate.", "Drop 1 rounded tablespoonful of batter per cookie 2"" apart on parchment lined baking sheets.", "Bake 10-12 minutes or until cookies are puffed and crackled on the surface but still soft when gently touched.", "Slide cookies and parchment paper onto wire rack and cool completely.", "Cookies can be made 2-3 days ahead and stored in an airtight container."]

1133

kcal

Calories

Fat

122

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

Saved locally in your browser — visible only to you.

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: ⅓ cup flour, plus 1 T more, ⅛ teaspoon baking soda, 8 ounces bittersweet chocolate (70-72% cacao), ¼ cup unsalted butter, cut up, and more.

Yes, Bittersweet Brownie Drops With Milk Chocolate Chunks 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 With Milk Chocolate Chunks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions