Scoop and Drop Brownies in the Round

Name: Scoop and Drop Brownies in the Round
Yield: Makes about 18.
Ingredients: 6 oz. semisweet chocolate, coarsely chopped; 6 oz. bittersweet chocolate, coarsely chopped, divided; 3½ tbsp. unsalted butter, softened to room temperature; ¾ cup granulated sugar; ½ tsp. pure vanilla extract; 2 large eggs, lightly beaten; ¼ cup unbleached, all-purpose flour; ¼ tsp. baking powder; ⅛ tsp. salt; 2 cups coarsely chopped walnuts, toasted

Preparation info

Makes about
18
.

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

These are just delicious—crusty on the outside, soft on the inside. Very little flour makes for a very intense chocolate flavor, especially if you enjoy these while they’re still warm. I created these for a Gifts from the Kitchen cooking class, and they’re always a hit with the bakers (gift givers) and receivers!

Ingredients

Brownie Base

6 oz. semisweet chocolate, coarsely chopped
6 oz. bittersweet chocolate, coarsely chopped, divided
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Vegetarian
Cookies

Method

Heat oven to 325 degrees. Line 3 cookie sheets with parchment paper.

For the Brownie Base

Combine the semisweet chocolate and 3½ oz. bittersweet chocolate in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.

Remove top of double boiler from heat, and carefully wipe bottom (so none of the