Flourless Fudgy Brownie Cookies
Here’s a cookie recipe for you that’s perfect whether you are celebrating Easter (as they’re chocolatey) or Passover (as they’re flourless!) Happy Holidays!
480g icing sugar
Pinch of salt
3 large egg whites (at room temperature)
2 Tablespoons milk
150g chocolate chips (I used all dark, but feel free to use a combination of dark, milk & white, as long as they add up to 150g.)
You will need 2 or 3 lined baking trays.
1) Preheat your oven to 170 degrees.
2) Line 2 or 3 baking trays with baking parchment.
3) In a large bowl sift in both the cocoa and icing sugar.
4) To this bowl add the pinch of salt, 3 egg whites & 2 tablespoons of milk.
5) Whisk together all of the bowl ingredients until you have a thick chocolatey mixture.
6) Fold in the chocolate chips until they are evenly distributed.
7) Leave the mixture to thicken for 10-15 minutes.
8) After this time, drop large spoonfuls of the mixture onto the prepared baking sheets. You should bake 4 cookies per sheet, so if you don’t have 3 baking trays you will have to bake in batches. (Be aware that the mixture will thicken more if left and so the later batches may ‘puff up’ more in the oven).
9) Bake your cookies in the oven for 10-15 minutes. 10-12 minutes if you want them really gooey, 12-15 minutes if you prefer them less gooey! Either way, the cookies will have a glossy, cracked top appearance similar to brownies!
10) Once you remove the cookies from the oven, do not attempt to remove them from the baking tray! I repeat…do not! If you do, they will be a gooey mess!! They need to sit on the tray for a couple of minutes to harden further, and then remove the baking parchment from the trays – with the cookies still on the parchment, and place the parchment on your work surface.
11) Once completely cooled, carefully peel the cookies off the parchment.
This recipe makes 12 cookies or alternatively pour the mixture into a lined square brownie tin and bake at the same temperature for 30-35 minutes for more traditional brownies.