I’ve been testing and tweaking and trying to create the perfect real-food brownie recipe for my husband {I’m close, so get ready! :)} In my search I came across {this} recipe for Fudge Drops and decided they were worth testing out. The healthier real-food version doesn’t look exactly like the original, but they were super tasty. My husband calls them brownies in cookie form. Yum!
Dark Chocolate Fudge Drop Cookies
{makes 32 cookies}
Ingredients
8 ounces dark chocolate*, chopped
3 tablespoons butter
3/4 cup maple syrup
3 large eggs
1 teaspoon vanilla extract
1 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Directions
Melt the chocolate and butter in the microwave. Follow {these} detailed steps so you don’t burn the chocolate. Stir well.
In a separate bowl, beat together the eggs and maple syrup until thoroughly combined. Add the hot melted chocolate and then stir in the remaining ingredients. Refrigerate the batter-like dough for 1 hour to make it easier to handle.
Preheat oven to 325 degrees F. Line two or three baking sheets with parchment paper. Drop the dough, one tablespoon at a time, onto the prepared baking sheets. Make sure to leave about 2 inches between the dough balls, as they’ll spread while they bake.
Bake the cookies for 10-12 minutes until just cooked through. Test the center of one with a toothpick and make sure you don’t overcook them or they’ll be dry. Remove from the oven and let cool on a cooling rack
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.Nutrition Information
{serving size = 1 cookie – recipe makes 32 servings}
80 calories, 4.7g fat, 10g carbs, 1g fiber, 1.5g protein
This post is linked up at Homegrown & Healthy, All She Cooks, The Blackberry Vine, & The Best Blog Recipes
These sound and look yummy! I just might have to try them. Chocolate and not bad for you? It’s a win/win. :)Following you!
Thanks! Following back. 🙂
These look so good. Thanks for the recipe. What kind of whole wheat flour did you use? I was wondering if the soft wheat would work well.
I actually just grind my own in my Blendtec. I think the bag of wheat I’m using right now is a soft white winter wheat, but I’ve also used hard red before. I think in this recipe any wheat flour would be fine. 🙂 Let me know how they turn out!