Decadent White Chocolate Chip Brownie Bites

Ready for some simple goodness. Tired of taking a tray of box mix brownies? These are sooooooo much better. All from scratch. No special equipment. Perfect for college living. Fool-proof baking! The only problem with this recipe...too few cookies out of a single batch. So, double-up folks and watch the compliment tide roll in!

I substitute a mixture of white chocolate and semi-sweet chocolate chips for 2 cups of toasted  walnuts since my family apparently has an aversion to nuts in baked goods. And, I have tried these with the Mini-Reeses cup--delicious!!!!

(Adapted from a recipe I tore out of a magazine years ago. Recipe from Baker's company and titled 'One-Bowl Chocolate Brownie Cookies.)

Equipment:

Large mixing bowl

Whisk

Upper arm strength or borrow a handmixer

Ungreased baking sheet

Cups & measuring spoons

Ingredients:

6 oz of Baker's Semi-Sweet Baking Chocolate

4 oz of Baker's Unsweetened or Bittersweet Baking Chocolate

6 Tbls butter

1 1/4 cup of granulated sugar

3 eggs

2 tsp vanilla

1 cup flour

1 tsp baking powder

1/4 tsp salt

1/2 cup semi-sweet chocolate chips

1 cup white chocolate chips

Instructions:

1. Wash your hands.

2. Preheat the oven to 325F degrees.

3. Microwave chocolate and butter in a large microwaveable bowl until almost melted.

4. Stir until mixture creamy and smooth.

5. Stir in sugar until a thick paste is blended.

6. Add in eggs and vanilla.

7. Add in flour, baking powder and salt slowly until blended.

8. Add your goodies: chocolate chips, white chocolate chips or mini-reese's.

9. Don't eat all of the batter.

10. Drop rounded tablespoons of batter 1 1/2 inches apart on ungreased cookie sheet.

11. Bake 10 minutes. DO NOT OVERBAKE. You want these slightly moist inside.

12. Allow to cool for 5 minutes before removing from cookie sheet. Ideally, onto a wire rack.

13. Sprinkle with powdered sugar or leave plain.

14. Got Milk?