Dusted with snowy powdered sugar, Snowy Brownie Drops straddle the line between brownies and cookies. They have the cookie shape and tenderness, but with the fudgy flavor and richness of a brownie! These buttery, melt-in-your-mouth chocolate delights evoke a winter wonderland of flavor! Snowy Brownie Drops require a little patience to perfect, but they certainly taste perfect!


  • 5 tablespoons unsalted butter, cut into 10 pieces
  • 8 ounces semisweet or bittersweet chocolate, 6 ounces coarsely chopped and 2 ounces finely chopped, divided
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 3/4 cup all-purpose flour
  • confectioners’ sugar, to taste


Step 1 –Place a heatproof bowl over a pot of gently simmering water. The water should not touch the bottom of the bowl.

Step 2 –Add the butter and 6 ounces of the coarsely chopped chocolate and heat, while stirring occasionally, until the ingredients are just melted. Avoid overheating as this may cause the ingredients to separate.

Step 3 –Transfer the bowl from the heat.

Step 4 –Add the granulated sugar to the chocolate mixture and whisk until grainy.

Step 5 –Add the eggs, 1 at a time, to the chocolate mixture and whisk until the egg is fully incorporated before adding the next egg, about 1-2 minutes per egg. The mixture should be smooth, shiny, and thick.

Step 6 –Add the vanilla and the salt and whisk to combine.

Step 7 –Gently add the flour, while whisking to combine.

Step 8 –Add the remaining finely chopped chocolate to the mixture and stir to combine.

Step 9 –Transfer the dough to a bowl and cover it.

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Step 10 –Refrigerate the dough for at least 3 hours.

Step 11 –Position an oven rack in the center of the oven.

Step 12 –Preheat the oven to 350 degrees F.

Step 13 –Line two large baking sheets with parchment paper or silicone baking mats.

Step 14 –In a small bowl, add the confectioners’ sugar.

Step 15 –Using a medium cookie scoop or a tablespoon, scoop out level portions of the dough and roll them into balls.

Step 16 –Roll the balls, one at a time, in the confectioners’ sugar, making sure each one is well-coated.

Step 17 –Place the coated balls on the baking sheet, leaving about 2 inches between them.

Step 18 –Bake the cookies, rotating them halfway through, until flattened and cracked with the sides set and the centers still a little soft, about 12 minutes.

Step 19 –Transfer the baking sheets from the oven and let cool for 2 minutes.

Step 20 –Transfer the cookies to a cooling rack to cool completely.

Step 21 –Serve.