We went out to dinner last night with our friends – delicious, as always. Hands down my favorite restaurant around (do check it out if you’re in the Columbus area!). I settled on the crab cakes because they’re outstanding, but next time I vow to try something new! Everyone else’s meals looked really good! And their mashed potatoes…heavenly.
But before our guests arrived, I whipped up this batch of cookies. To be honest, I had just scanned the ingredient list of several cookie recipes. Scary thing is, I had all of the ingredients for every last recipe on hand. That is a dangerous thing, people. And a huge reason why my pantry looks the way it does…
But I settled on these cookies. Or brownies. Brownie cookies. Who doesn’t love brownies? And who doesn’t love cookies? No one. I correctly assumed that everyone would love those 2 favorites combined into one: brownie cookies. Home run.
As I was going through the motions, step-by-step, I finally realized that the only wet ingredients in the whole recipe were 2 egg whites and a bit of vanilla extract. I was stumped. That couldn’t be right.
I continued on and resisted my gut instinct to throw in some milk…or something else wet. It was like magic. The powdered sugar sucked up the egg whites and vanilla and it looked just like brownie batter. Imagine that…I was wrong. Certainly not the first time, and I’m so glad I didn’t ruin a perfectly good recipe!
1 cup (4 oz) walnuts
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa powder
pinch of salt
2 egg whites, room temperature
2 tsp vanilla extract
Preheat oven to 350 F.
Line 1 large baking sheet with parchment paper or a silicon baking mat. Place walnuts on a surface and finely chop. Transfer to a large baking sheet and toast until fragrant, about 6 minutes. Let cool.
Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla, beat with a fork or electric mixer on medium until batter is just moistened (do not over mix).
Drop batter by the tablespoonful onto baking sheets in evenly spaced mounds, leaving lots of room for spreading. Bake cookies until tops are slightly cracked and glossy, about 15 minutes. Let rest for 5 minutes before moving to wire racks.
Store in an airtight container at room temperature for up to a week. Yield: a baker’s dozen (13 cookies).
Nutrition Information (per cookie): 113 calories; 5.2 g. fat; 0 mg. cholesterol; 109 mg. sodium; 16.5 g. carbohydrate; 1.5 g. fiber; 2.2 g. protein
Result: They are as they describe: brownie cookies! Thanks to the egg whites, these cookies have that perfectly crisp exterior with the chewy, soft inside. These are packed with walnuts for that walnut brownie crunch. If you’re looking for a lighter brownie, no utensil required, these are your perfect match! Oh, and VERY quick & easy to make! Enjoy!
This is post brief, sorry! We are off to buy planters and soil for my container garden this year (or as Shelby calls it, my “terracotta farm empire” – LOL!). I think I may have started things a bit prematurely for this Midwest weather…they’re already starting to wilt. Bring on the sun already, Ohio!
Question: If you had to choose just one – brownie or cookie?