Well the brownies I made two days ago were gone when I got home yesterday, so when I asked Lisa what she wanted me to fix for her lunch, she replied: ” the same, pleaaaaaaase…..”.

Cooking the same?!?! Where is the fun? well, i wanted to find something as yummy as those brownies but different somehow. I like to try new recipes… and I was delighted to find this following recipe in the Chocolate Edition of Fine Cooking of  winter 2006. Those cookies are so soft, it is as if you are eating a brownie except that it is much lighter, AND it does not stick to your fingers;-) so you can now eat up a” brownie” without making a mess…

Ingredients: 3/4lb of bittersweet chocolate chips, 1/2 stick of butter, 3 large eggs, 3/4 cup of granulated sugar, 2 tsp of vanilla extract, 1/3 cup of all purpose flour, 1/4 tsp of baking powder, 1/4 tsp of salt, 1 cup of chopped pecans( not necessary… I did not since my kids don’t like nuts..)

Turn your oven to 350. In a microwave-proof bowl, place the chocolate and the butter and cook for 2 minutes on high. Let it cool.  In a mixer, place the eggs and the sugar and beat on high until the eggs turn pale yellow, and become fluffy. Add vanilla to the chocolate mixture and pour into the egg mixture. Stir. Add the flour, the baking p0wder, the salt and the nuts ( if your are using any) and mix well. Let it rest for 5 minutes. Place the mixture into a pastry bag (or into a plastic bag if you don’t have a pastry bag, and cut the end once the dough has been poured into it.

Place 2 medium silpat on 2 perforated sheet, or use a large one and a medium one. With the pastry bag, make 1 1/2 inch circles. Space them out every inches. Cook for 6-8 minutes. The cookies should have cracked, but make sure that the crack is not wet when touching with your fingers for doneness. Let cool on rack. When the cookies are cold, use a spatula to remove the cookies from the silpat, and eat up.  Enjoy!!!

Bon Appetit and Happy Cooking!