Ingredients
- 16 ounces or 4 baking bars of Bittersweet Chocolate, White chocolate and Semi-sweet chocolate (what I had on hand and Loved the mix) chopped. Chirardelli makes the Best one for baking!
- 4 tablespoons unsalted Butter (Use Light Butter to cut down on calories), at room temperature
- 4 eggs
- 1/3 - 1/2 cups granulated Sugar (depending on your chocolate mix, if you only use bittersweet, use more. If white, use less, it has more sugar.) I used 3/4 cup for 5 doz of mixed chocolates (4 bittersweet, 2 semi-sweet, 2 white)
- 1 teaspoon Vanilla extract
- ½ cup all-purpose Flour
- ½ teaspoon Baking Powder
- Dash of Salt
- 1/2 cup semisweet or bittersweet Chocolate Chips
- 1 Cup of chopped Pecans
- 1/2 Cup of Coconut Flakes
Directions:
1. Melt Chocolate and Butter. There are different methods to choose from (http://candy.about.com/od/workingwithchocolate/a/meltchocolate.htm) I used ceramic microwave-safe bowl and microwave few times 30 seconds each time and mixed until smooth. Cool it for 10 min.
2. In the bowl: eggs, vanilla and sugar. I used an electric hand mixer in this recipe.
3. In the small bowl: add flour and baking powder, mix together.
4. Add cooled melted chocolate mix to egg mixture and stir with hand mixer to combine.
5. Slowly add flour mix to batter and then chocolate chips.
6. Preheat the oven to 350°F. Line two large baking sheets with parchment paper
7. In the deep plate add 1+ Cup of powdered sugar. Scoop a tablespoon of bat
Preparation
