Dropped Brownie Cookies Recipe

Name: Dropped Brownie Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces semisweet chocolate; 1 ounce unsweetened chocolate; 8 tablespoons unsalted butter; 1 cup sugar; 1 teaspoon vanilla extract; ½ teaspoon salt; ½ teaspoon black pepper; 2 eggs, lightly beaten; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 ¾ cups chopped toasted walnuts

Servings: persons

4 ounces semisweet chocolate
1 ounce unsweetened chocolate
8 tablespoons unsalted butter
1 cup sugar
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon black pepper
2 eggs, lightly beaten
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 ¾ cups chopped toasted walnuts

1
Preheat oven to 350*F.
2
Combine the chocolates with the butter in a small saucepan and melt over medium low heat.
3
Remove from the heat and transfer to a mixing bowl.
4
Add the sugar, vanilla, salt and pepper.
5
Mix well and allow to cool slightly.
6
Stir in the eggs.
7
Combine the flour and baking powder and stir into the mixture, then stir in the nuts.
8
Drop by rounded teaspoons onto an ungreased cookie sheet.
9
Bake for 12 minutes.
10
Cool for a few minutes before removing to a rack to cool completely.

1163

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 ounces semisweet chocolate, 1 ounce unsweetened chocolate, 8 tablespoons unsalted butter, 1 cup sugar, and more.

Yes, Dropped Brownie Cookies 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.

Dropped Brownie Cookies

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