I’ve never heard of drop fudge brownies before, but it makes sense if you think about it: Brownie batter is so thick that it would definitely work being plopped on a cookie sheet by the spoonful instead of baking in a brownie pan. The brownie-cookie hybrid also cooks a bit faster and is a lot less messy than traditional brownies, in that you don’t need to cut them, use a fork, or even clean a pan if you use parchment or a silicone baking mat!
Pair these up with the brownie frosting from this morning (just dip them in!) and you’ve got a crowd-pleaser. You can also add chocolate chips or peanut butter chips for a little extra treat.
Drop Fudge Brownies
1/2 c. butter
1 c. flour
1/2 tsp. baking powder
2 1 oz. squares unsweetened chocolate, melted
1 1/2 tsp. vanilla extract
2 eggs, well beaten
1 c. sugar
3/4 tsp. salt
3 c. pecans or walnuts, coarsely chopped
Cream together the butter and sugar until light and fluffy. Add cakes, melted chocolate, vanilla and combine thoroughly.
Sift together the dry ingredients reserving 1/4 cup, add remaining ingredients to the butter mixture. Stir in the pecans into the remaining 1/4 cup of flour mixture and then add this to the rest of the cookie mixture. Drop by large tablespoonfuls onto lightly greased baking sheets.
Bake in a 350°F preheated oven for 12 minutes or until done. Remove to cooling rack at once.