Brownie Mounds

Studded with walnuts, these rich chocolate cookies are slightly crisp on the outside yet soft on the inside. They are petite individual brownies — sweet goodness in every bite. A snap to make, they would perfectly complement yesterday’s lemon bars on your Easter dessert platter. CJK

Brownie Mounds

(Sue Schulzetenberg-Gully)

Photo by Sue Schulzetenberg-Gully

1/3 cup butter, softened

3/4 cup sugar

1/3 cup light corn syrup

1 egg

3 squares (1 oz. each) unsweetened chocolate, melted

1 tsp. vanilla

1 2/3 cups flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup chopped walnuts

 Preheat oven to 350°F. Lightly spray baking sheet/s with no-stick cooking spray.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add corn syrup and egg; beat well. Stir in chocolate and vanilla.

Combine the flour, baking powder and salt. Add to chocolate mixture; beat well. Stir in walnuts. Drop by tablespoonfuls two inches apart onto prepared baking sheet/s.

Bake at 350°F for 10 to 12 minutes or until edges are firm. Remove to wire racks to cool.

Yield: 2 dozen cookies

A note from Sue: It’s important to soften the butter by letting it naturally come to room temperature sitting on the counter. Don’t put it in the microwave or it will partially melt and become too soft.

I removed the cookies from my oven immediately after 10 minutes or they would have become hard as they cooled. Ovens do vary — keep an eye on them.

A note from Carol: The Visitor’s staff writer Sue Schulzetenberg became “Mrs. Mike Gully” January 14th at St. Michael Parish in Spring Hill. She’s had a lot of fun using the cookware and kitchen gadgets she and her new hubby received as wedding presents. The Taste of Home cookbook (2006 edition) where she found this recipe, submitted by Mary Turner, was a gift she received at one of her bridal showers. (I hope she finds several other recipes in it that she would like to bake to share at work with her colleagues.)

Sue and Mike attend Seven Dolors Parish in Albany.