Dessert Recipe: Blobbs

By: Sheilah Kaufman

In Ina Pinkney's book Taste Memories: Recipes for Life and Breakfast, I found what looked like the ultimate chocolate recipe: Blobbs. Ina created these as a backlash to the brownie fad of the 1980's and served them in her Chicago restaurant, until the New York Times wrote about them and she began shipping them all over the country. Unable to keep up production she retired the recipe and never shared it until she wrote her book. They remain her most requested recipe. There are a lot of great recipes in her book, and I am working my way through the book, delighting in every morsel and mouthful of her delightful, easy, recipes. 

Tip: Always check your oven temperature with an oven thermometer,  especially when baking.


  • 4 oz. unsalted butter
  • 9 oz. dark (60%) chocolate
  • 3 oz. unsweetened chocolate
  • 2/ 3 cup (3 oz.) flour
  • 1/ 2 tsp. baking powder
  • 1/ 4 tsp. salt
  • 3 large eggs
  • 1 1/ 4 cups superfine sugar
  • 2 tsp. vanilla
  • 2 cups (12 oz. ) chocolate chips
  • 1 1/3 cups (5 oz.)pecans, coarsely chopped
  • 1 1/ 4 cups (4 oz.) walnuts, coarsely chopped

Preheat  oven to 350°F. Line two baking sheets with parchment paper.

Carefully, in a micro-wave safe bowl, or in a double boiler over simmering water, melt together the butter, and chocolates.  Stir to make sure everything is melted and let sit at room temperature until absolutely cooled to room temperature.  

Combine the flour, baking powder, and salt in a bowl and set aside.

In a mixer fitted with a whip beater, whip eggs until light and lemony on medium/high speed. Slowly add the sugar and continue beating until thick and lemony.

Add the cooled chocolate mixture, mixing well, then add the vanilla.

Change the whip to the paddle beater and gradually add the flour on low speed.

Add the nut mixture and stir in using a rubber spatula or wooden spoon, make sure everything on the bottom is combined into the mixture.

Using a 2-inch ice cream scoop, pack the mixture in  with your hands, pressing down, and scrap off the excess.

Drop onto prepared baking sheets.  Bake for 17 to 20 minutes.  My ice cream scoop was about 1 3/4-inches  so 15 to 16 minutes  was fine. If using a 1-inch scoop, bake only for 10-13 minutes. The tops should look dry and lighter in color, and may be beginning to crack. If possible, using a turner/flipper or metal spatula, lift one and check the bottoms to see if they are browned.  Do not let them burn.

If desired, you can freeze the unbaked Blobbs and bake them right from the freezer.  Makes 24 large Blobbs.

TIP: Remember eggs can NEVER come near hot or warm ingredients/mixtures or they will curdle.  Only disregard this if you are making egg drop soup!!!!

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A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy.  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website, here