Ina Pinkney’s Blobbs Brownie Cookies Recipe Revealed

Ina Pinkney Taste MemoriesChicago’s very own Ina Pinkney, aka The Breakfast Queen, invented “Blobbs” in response to the gourmet brownie craze of the 1980s. What are Blobbs?

“A mounded cookie/brownie with 2 kinds of chocolate, walnuts, pecans and chocolate chips,” Pinkney writes in Taste Memories: Recipes for Life and Breakfast. “When baked, they held the domed shape created by the ice cream scoop I used to measure them out. They became firm on the outside and amazingly soft on the inside.”

Over the course of 33 years, Ina’s became one of Chicago’s most beloved restaurants; it closed its doors on December 31, 2013. Blobbs was the recipe requested most by Ina’s customers. Pinkney never divulged the recipe, until now.

Ina dishes out some fascinating stories and some of her most delicious recipes in her memoir/cookbook, Taste Memories.

Ina Pinkney

Rating: 51

25 minutes

Cook Time: 17 minutes

Yield: 26 blobbs brownie cookies

Ingredients

4 ounces unsalted butter
9 ounces dark chocolate (about 60 percent)
3 ounces unsweetened chocolate
3 ounces flour, a scant 3/4 cup
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs, large
1 1/4 cups superfine sugar
2 teaspoons vanilla
12 ounces chocolate chips
5 ounces pecan pieces
4 ounces walnut pieces

Instructions

Melt butter and chocolates slowly in a bowl in a microwave or in a saucepan on the stove top; cool to room temp.

Combine flour, baking powder and salt in a mixing bowl; stir vigorously. Set aside.

Whip eggs in a mixer on medium/high speed until lighter and creamy.

Add superfine sugar slowly to eggs; continue whipping until very light and creamy. Add vanilla to egg mixture.

Combine chocolate chips and nuts in a bowl; set aside.

When the egg mixture is ready, change the whip to a paddle. Add chocolate-butter mixture, combining on low. Then gradually add the flour mixture on low.

Add the nut mixture and mix well. Finish by hand to be sure it’s all combined at the bottom.

Pack mixture into a 2-inch ice cream scoop, scraping off excess. When released from the scoop, the mixture should hold its shape. Place mounds on a parchment paper lined cookie sheet, about 2 inches apart.

Bake at 350 degrees for 17 to 20 minutes. The tops should look a little dry and lighter in color. You also can freeze the unbaked blobbs and bake them from frozen.

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