I adapted this recipe from Brown Eyed Baker for Easter brunch last Sunday.
The grocery store was out of small containers of whole milk so I substituted Half N Half (that we keep in the house for our coffee). My dough was pretty sticky, and I think this might be the reason why.
I switched out the kinds of chocolate and added some peanut butter chips… because, who doesn’t love chocolate and peanut butter together!? The next time I make these I think I’m going to chop up some Reese’s Cups!
I also varied (does that word work?) from the original recipe when it was time to add the wet ingredients. The entire original recipe was done in the food processor, but mine isn’t big enough. I’m kind of kicking myself for not buy the bigger/ more expensive food processor. ;| live & learn.
Like I said before my dough was sticky. Kneading it a few times on the counter (dusted w/ flour) helped.
Overall these stayed moist and they’re dense but not too heavy. They also make a great “snack” with a cup of coffee in the afternoon. Not that I need an excuse to eat extra chocolate throughout the day. 😉
Hubs liked these so much he wouldn’t share with his coworkers. That’s a winning recipe in my book.