Publisher Photo
Publisher Photo
It's hard to eat just one of these bite-size brownies. My boys like them a lot, so I often have some frozen cookie dough shaped into balls ready to pop into the oven.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min./batch

Ingredients

  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans
  • Confectioners' sugar or additional sugar

Directions

In a large heavy saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat and cool slightly. Stir in sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in pecans. Refrigerate for 30 minutes or until easy to handle.
Roll into 1-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets.
Bake at 300° for 18-20 minutes or until edges are set and tops crack. Remove to wire racks to cool. Yield: about 6 dozen.
Originally published as Saucepan Fudgies in Best of Country Cookies 1999, p110

Nutritional Facts

2 each: 94 calories, 3g fat (1g saturated fat), 15mg cholesterol, 55mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans
  • Confectioners' sugar or additional sugar
  1. In a large heavy saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat and cool slightly. Stir in sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  2. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in pecans. Refrigerate for 30 minutes or until easy to handle.
  3. Roll into 1-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets.
  4. Bake at 300° for 18-20 minutes or until edges are set and tops crack. Remove to wire racks to cool. Yield: about 6 dozen.
Originally published as Saucepan Fudgies in Best of Country Cookies 1999, p110

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