Brownookie (Brownie & Cookie Hybrid)

8-25 Brownookies

As a college student living by myself, sometimes making baked goods isn’t a good idea. It leads to ether two scenarios: 1) Cupcakes for dinner for a week or 2) Mold on baked goods (a tragedy). So I need recipes that only have a small yield amount. Even a small pan of brownies makes enough to lat me over a week, so I rarely make brownies. But lo and behold: cookies that taste like brownies!

These cookies taste like brownies too- crackly top and fudgey inside. When you bake these your apartment/kitchen fills will a wonderful chocolate aroma. This recipe is great because it uses only a few ingredients and makes only a dozen cookies. It’s a great way to use up extra egg whites (such as after you make this delicious vanilla bean crème brûleé) And what’s even better- these aren’t butter laden, calorie heavy cookies, so it is perfectly acceptable to eat a lot. Or have them for dinner.

BROWNOOKIES (BROWNIE & COOKIE HYBRID)
Slightly adapted from The Novice Chef 
INGREDIENTS 

1 1/2 cup confectioner’s sugar

1/3 cup unsweetened dark cocoa powder

Pinch of salt

2 egg whites, at room temperature

2 teaspoons vanilla extract

DIRECTIONS

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

In a bowl, sift together sugar, cocoa, and salt. Stir in walnuts. Add egg whites and vanilla. Beat by hand with a whisk or with a mixer just until moistened. Be careful not to over mix.

Drop batter by spoonfuls on baking sheet, leaving 1-2 inches in between for spreading. Bake for 15 minutes. Tops will look like brownies, with a glossy and cracked top.

Let cool on baking sheet for 15-20 minutes. Finish cooling on wire racks.

Store in an airtight container at room temperature for 3-5 days. Makes 12 cookies.

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