Drop Brownies

• 8 ounces semi-sweet chocolate bits
• 3 tablespoons butter
• 1 1/4 - 1 1/2 cups flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips
• 2 1/4 cups coarsely chopped pecans

1. Set oven to 350 degrees.
2. Grease 2 cookie sheets.
3. 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.
4. Sift the flour, baking powder and salt.
5. In a bowl with an electric mixer, beat the eggs, sugar and vanilla until well combined.
6. With the mixer on slow, add the cooled melted chocolate, then the dry ingredients; blend well.
7. Stir in the chocolate chips and the nuts.
8. Drop by heaping tablespoonfuls (2-inch apart) on prepared cookie sheets.
9. Bake 10-12 minutes (they will puff, but won't firm up until they are cool, so DON'T OVERBAKE!).
10. Cool for a couple of minutes, then remove to a wire rack to cool completely.
11. 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).
12. 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.
13. **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.

semisweet chocolate bits, butter, flour, baking powder, salt, eggs, sugar, vanilla, semisweet chocolate chips, pecans

Taken from www.food.com/recipe/drop-brownies-94760 (may not work)