Blobbs

5 stars based on 2 votes

Blobbs

One of the highlights of my book tour was meeting Chicago’s “Breakfast Queen” Ina Pinkney, a remarkable woman, restaurateur and cookbook author who is a true inspiration. Ina owned several popular eateries over the span of her career and has a fascinating personal story — there was even a documentary made about her. We did an event together at Read It And Eat, a charming culinary book store in the heart of Chicago’s Lincoln Park neighborhood. I was so enamored with Ina that as soon as I got home, I started making recipes from her cookbook and memoir, Ina’s Kitchen.

Ina Pinkney

Ina’s recipes are AMAZING and I’m thrilled to share here the one she is perhaps most famous for: BLOBBS. Blobbs are mounded cookies/brownies with pecans, walnuts, chocolate chips and two kinds of chocolate. Ina came up with the recipe decades ago as an antidote to all the gourmet brownies that were in vogue in 1980s. Blobbs were so popular in her bakery, The Dessert Kitchen, that The New York Times printed an article about them. Ina told me that after the article appeared, she shipped thousands of BLOBBS all over the country! My family went crazy for these treats, and my son even requested them for his birthday instead of cake. So we piled them on a platter, stuck candles in them, and called them Birthday Blobbs.

The original blobbs are chockfull of nuts. Since one of my kids doesn’t like nuts, I experimented with a few nut-free versions and found that you can leave the nuts out, but it’s best to replace them with something else, like more chocolate chips or peanut butter chips. Since blobbs are made with very little flour, the uncooked mixture is more like brownie batter than cookie dough and you need all those add-ins to thicken the batter, otherwise the blobbs won’t hold their mounded shape in the oven.

how to make blobbs

To begin, melt the butter and chocolate together slowly in the microwave or in a double boiler on the stovetop.

how to make blobbs

Set aside and cool to room temperature.

how to make blobbs

In a small bowl, combine the flour, baking powder, and salt. Whisk to combine and set aside.

how to make blobbs

Add the eggs to the the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer).

how to make blobbs

Beat on medium speed until light, creamy, and foamy, about 90 seconds.

how to make blobbs

Add the sugar.

how to make blobbs

Continue whipping on medium speed until very light and creamy, about 90 seconds more. Add the vanilla and beat again quickly to combine.

how to make blobbs

Change the whisk attachment to the paddle attachment on the mixer (if using a hand mixer, leave the beaters). Gradually add the melted chocolate mixture and mix on medium speed to combine.

how to make blobbs

The mixture will look like brownie batter.

how to make blobbs

Add the flour mixture and mix on low speed until incorporated, scraping the sides and bottom of the bowl as necessary.

how to make blobbs

Add the chocolate chips, pecans, and walnuts and mix well.

how to make blobbs

Finish by hand to be sure it’s all evenly combined, especially at the bottom.

how to make blobbs

Use a 2-inch ice cream scoop to scoop the batter, packing the mixture in and scraping off any excess. Place the mounds of batter onto the prepared baking sheets about 2 inches apart. Refrigerate for at least 30 minutes. (Leave the remaining batter at room temperature on the countertop, or scoop and chill on a separate lined baking sheet.)

how to make blobbs

Bake the chilled blobbs for 15 to 17 minutes, rotating the pans from top to bottom and front to back half through the baking time.

how to make blobbs

Let cool on the baking sheet for a few minutes, then use a spatula to transfer to a cooling rack. Repeat with the remaining batter, or freeze the unbaked blobbs and bake them frozen another time.

how to make blobbs

My Recipe Videos

Blobbs

Servings: 26
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes, plus at least 30 minutes to chill

Ingredients

  • 1 stick (1/2 cup) unsalted butter
  • 8 oz semi-sweet chocolate, chopped (see note)
  • 3 oz unsweetened chocolate, chopped
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1-1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 12 oz chocolate chips (semi-sweet or milk chocolate both work well)
  • 1-1/4 cups pecans, coarsely chopped
  • 1 heaping cup walnuts, coarsely chopped

Instructions

  1. Line two baking sheets with parchment paper.
  2. Place the butter in a medium microwave-safe bowl and heat in the microwave until melted, about 1 minute. Add the chopped chocolate and stir to combine. Heat the melted butter and chocolate in the microwave for 20-second intervals, stirring between each bout of heat, until almost melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, the butter and chocolate can be melted together slowly in a double boiler on the stovetop.) Set aside and cool to room temperature.
  3. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer), beat the eggs on medium speed until light, creamy, and foamy, about 90 seconds.
  5. Add the sugar and continue whipping on medium speed until very light and creamy, about 90 seconds more. Add the vanilla and beat again quickly to combine.
  6. Change the whisk attachment to the paddle attachment on the mixer (if using a hand mixer, leave the beaters). Gradually add the melted chocolate mixture, mixing on medium speed to combine.
  7. Add the flour mixture and mix on low speed until incorporated, scraping the sides and bottom of the bowl as necessary.
  8. Add the chocolate chips and nuts and mix in on low speed. Finish by hand to be sure it's all evenly combined, especially at the bottom.
  9. Use a 2-inch ice cream scoop to scoop the batter, packing the mixture in and scraping off any excess. Place the mounds of batter onto the prepared baking sheets about 2 inches apart. Refrigerate for at least 30 minutes. (Leave the remaining batter at room temperature on the countertop or scoop and chill on a separate lined baking sheet.)
  10. Position the racks in the upper and lower thirds of the oven, and preheat the oven to 350°F.
  11. Bake the chilled blobbs for 15 to 17 minutes, rotating the pans from top to bottom and front to back half through the baking time. Let cool on the baking sheet for a few minutes, then use a spatula to transfer to a cooling rack. Repeat with the remaining batter, or freeze the unbaked blobbs and bake them frozen another time.
  12. Note: These can be frozen after they are baked, but for best results, freeze them raw and bake them straight from the freezer. The blobbs keep well for a few days in a covered container at room temperature.
  13. Note: Since one of my kids does not like nuts, I experimented with a few nut-free versions and found that you can leave the nuts out, but it's best to replace them with something else, like more chocolate chips or peanut butter chips. Since blobbs are made with very little flour, the uncooked mixture is more like brownie batter than cookie dough and you need all those add-ins to thicken the batter, otherwise the blobbs won't hold their mounded shape in the oven.
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Nutrition Information

Powered by Edamam

  • Serving size: 1 blobb
  • Calories: 288
  • Fat: 19 g
  • Saturated fat: 8 g
  • Carbohydrates: 30 g
  • Sugar: 24 g
  • Fiber: 2 g
  • Protein: 4 g
  • Sodium: 49 mg
  • Cholesterol: 33 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    I made one tray of these (froze second tray, unbaked, as suggested) yesterday and followed the recipe as perfectly as I could. They turned out delicious – like a big chocolate cookie with a slightly gooey inside. You have to love chocolate to eat these. They are VERY chocolatey (if that’s a word)! I know you can make these with or without nuts, but, since we like nuts, I used them. I actually think I would prefer them without the nuts. Another reviewer mentioned a crunchy rice cereal as a substitute. I think I might prefer that over the nuts, not sure why! Another type of chip might work well with the chocolate chips, like peanut butter, white chocolate, or caramel chips. Anyway, it seems like a fun recipe to try a few different ways!

    - Karen on June 14, 2018 Reply
  • Hi Jenn, do you think I could rice crispies or some sort of crisp breakfast cereal instead of nuts?

    - Karen Firth on June 6, 2018 Reply
    • Hi Karen, I think that could work and might add an interesting texture. I’d love to know how it turns out if you try it.

      - Jenn on June 7, 2018 Reply
  • 5 stars

    These are SO SO GOOD!!! Made them for dessert last night and my husband was blown away. Took some to a party today and everyone wanted the recipe. If you are a chocolate lover, this is your new favorite dessert. I used 8oz semisweet chocolate and 4oz unsweetened and it turned out perfectly.

    - Shami Coley on June 6, 2018 Reply
  • your email is not working
    I want to sent this Blobb recipe to a friend

    - denise on June 4, 2018 Reply
    • Hi Denise, I’m sorry you are having a problem with the email function! I just tried it and wasn’t able to duplicate the problem. I would suggest that you open a different browser and try to use the email button; often times that resolves the problem. Or if you don’t want to bother with that, you could just email her a link to the recipe (https://jennsegal.wpengine.com/recipes/blobbs.html). Sorry for any frustration!

      - Jenn on June 5, 2018 Reply
  • Can dark chocolate chips be used? I prefer them to milk or semisweet? Or would that throw off the flavor?

    - Jane on June 4, 2018 Reply
    • Sure, Jane – I think any type of chocolate chips will work.

      - Jenn on June 4, 2018 Reply
      • Thanks for your quick reply. I have one other question: for the chocolate that is chopped … the 8 or 9 oz. semi-sweet … can this be chips, or does it have to be the baking chocolate, i.e. Baker’s?

        - Jane on June 4, 2018 Reply
        • I’d use baking chocolate.

          - Jenn on June 4, 2018 Reply
          • Hi. Me again. I thought I had submitted these other questions, but don’t see them here. Forgive me if this duplicates itself and also forgive me for even more questions than already posted! Can the fully baked blobs be frozen? If not, hw long do they keep and how do I store them otherwise? Also, can I do 4 oz. unsweetened baking chocolate and 8 oz. semi sweetened baking chocolate to bring it to the full 12 oz. or will the destroy the chemistry? I’m planning to make these this weekend and just not sure about all the above. Thanks again for your patience and expertise.

            - Jane on June 6, 2018
          • Hi Jane, You could definitely freeze the fully baked blobbs, but I’d freeze them raw (and bake them straight from the freezer) for best results. The blobbs keep well for a few days in a covered container at room temp. Also, there is no need to replace the extra ounce of semi-sweet chocolate – I’ve made them with 8 oz and they are perfect.

            - Jenn on June 6, 2018

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