Chocolate Drop Brownies

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8 oz. semisweet chocolate bits

3 T. butter

1/4 C. all-purpose flour

1/4 t. baking powder

1/8 t. salt

2 eggs

3/4 C. sugar

1/2 t. vanilla

1 C. semisweet chocolate chips

2 1/4 C. pecans, coarsely chopped

Preheat the oven to 350°F. Grease or spray 2 cookie sheets with nonstick spray.

Place the semisweet chocolate bits and butter in a heavy 2-quart saucepan, and melt over low heat (or melt in the microwave), stirring until smooth. Let cool slightly.

Meanwhile, on a piece of waxed paper, sift together the flour, baking powder and salt.
In the bowl of 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 teaspoons, 1 inch apart, onto the prepared cookie sheets. Bake 8-10 minutes. Or, drop by heaping tablespoons 2 inches apart and bake 10-12 minutes. They will puff but won’t firm up until they are cool, so don’t overbake.

Place the pan on a rack to cool a few minutes, and then put the cookies on the rack to cool completely. Serve at room temperature. Store, tightly covered, up to 3 days, or freeze up to 3 months.

Makes 50 to 60 cookies.