Drop Brownies Food

BROWNIE DROP COOKIES

Steps:

• Heat oven to 350. Line a cookie sheet with foil, coat with nonstick spray.
• Whisk flour, cocoa, and baking powder in a medium bowl until thoroughly blended. Melt butter and one cup of the semi sweet chocolate chips in a medium saucepan over low heat, stirring as needed. Remove from heat; whisk in sugar, then eggs and vanilla until blended.
• Scrape into flour mixture, stir until smooth. Stir in 1/2 cup semi sweet chocolate chips, 1 cup of white chocolate chips and nuts. Let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheet(s).
• Bake immediately for 12 minutes or until cookies are puffed and shiny. Cool on foil for 1 to 2 minutes, then remove to a wire rack to cool completely.

DROP BROWNIES

Steps:

• Set oven to 350 degrees.
• Grease 2 cookie sheets.
• Place the 8 ounces semi-sweet chocolate bits and the butter in a heavy 2-quart saucepan; melt over low heat (or melt in the microwave), stirring until smooth, let cool slightly.
• Sift the flour, baking powder and salt.
• In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined.
• With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well.
• Stir in the chocolate chips and the nuts.
• Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets.
• Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!).
• Cool for a couple of minutes, then remove to a wire rack to cool completely.
• These cookies keep well if they are covered for 4-5 says at room temperature, or freeze for up to 3 months (they freeze very well).
• Note: If desired, the cookie dough may be prepared and frozen, well covered, in the freezer before baking, just thaw, and bring to room temperature before baking.
• **NOTE** Start with 1-1/4 cups of flour, and add more if needed to make a soft but firm enough dough to spoon on a cookie sheet.

SNOWDROP BROWNIES

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Sift first 4 ingredients into small bowl. Beat sugar, butter, eggs and vanilla together in medium bowl. Mix in dry ingredients. Mix in chips. Spread batter in prepared dish.
• Bake until tester inserted into center comes out with moist crumbs still attached, about 25 minutes. Cool completely. Cut into 2-inch squares.

CHOCOLATE BROWNIE DROP COOKIES

Steps:

• Preheat the oven to 350 degrees. Place the chocolate and butter in a large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from the heat. Add the sugar and mix well. Add the eggs and vanilla and mix well. Add the flour, chips and pecans, and mix well. Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until the cookies are set. Let cool on the pan at least 5 minutes, then remove.