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Blobbs, Ina Pinkney's cookie brownie recipe satisfies sweet cravings

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With Easter and Mother's Day on the horizon, families are planning brunches and gatherings around the family table. Finding a recipe that will appeal to many guests can be a desperate search. Some recipes are too complicated for the home cook and other recipes are boring. Ina Pinkney, The Breakfast Queen, has several recipes in her book, TASTE MEMORIES: Recipes for Life and Breakfast that will satisfy everyone gathered at the table.

With any meal, a sweet treat can be the perfect end. A treat needs to find the balance of sweet without becoming cloyingly sweet. This recipe, from Taste Memories, will be a huge hit for guests of all ages.

Ina Pinkney's Blobbs Recipe Prep: 25 minutes
Cook: 17-20 minutes
Makes: 26 large brownie-cookies

Ina Pinkney invented the Blobbs in response to the gourmet brownie craze of the 1980s. What are they? "A mounded cookie/brownie with 2 kinds of chocolate, walnuts, pecans and chocolate chips,'' Pinkney writes in "Taste Memories." "When baked they held the domed shape created by the ice cream scoop I used to measure them out. They became firm on the outside and amazingly soft on the inside." They also became the recipe requested most by customers. Pinkney never divulged it, until now.

4 ounces unsalted butter
9 ounces dark chocolate (about 60 percent)
3 ounces unsweetened chocolate
Melt butter and chocolates slowly in a bowl in a microwave or in a saucepan on the stove top; cool to room temp.

3 ounces flour, a scant 3/4 cup
1/2 teaspoon baking powder
1/4 teaspoon salt
Combine flour, baking powder and salt in a mixing bowl; stir vigorously. Set aside.

3 eggs, large
Whip eggs in a mixer on medium/high speed until lighter and creamy.
1 1/4 cups superfine sugar
Add superfine sugar slowly to eggs; continue whipping until very light and creamy.

2 teaspoons vanilla
Add vanilla to egg mixture.

12 ounces chocolate chips
5 ounces pecan pieces
4 ounces walnut pieces
Combine chocolate chips and nuts in a bowl; set aside.

When the egg mixture is ready, change the whip to a paddle. Add chocolate-butter mixture, combining on low. Then gradually add the flour mixture on low.

Add the nut mixture and mix well. Finish by hand to be sure it's all combined at the bottom.

Pack mixture into a 2-inch ice cream scoop, scraping off excess. When released from the scoop, the mixture should hold its shape. Place mounds on a parchment paper lined cookie sheet, about 2 inches apart.

Bake at 350 degrees for 17 to 20 minutes. The tops should look a little dry and lighter in color. You also can freeze the unbaked blobbs and bake them from frozen.

Nutrition information per cookie: 294 calories, 20 g fat, 8 g saturated fat, 32 mg cholesterol, 28 g carbohydrates, 4 g protein, 44 mg sodium, 3 g fiber

Recipe is provided by Kurman Communications, Ina Pinkney, and Taste Memories

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