The easiest 3-ingredient Brownie Cookie recipe ever.
Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients:
1¼ cups (144g) powdered sugar
⅓ cup (30g) cocoa powder
2 large eggs, whites only
½ teaspoon (3g) fine sea salt
Method:
Preheat the oven to 325°F (162°C).
To a large mixing bowl add powdered sugar and cocoa powder and combine using a hand mixer. Add in your egg whites and salt and continue beating together until fully combined.
To a parchment paper lined sheet tray, spoon the batter with a spoon, 1-2 tablespoons per cookie. Leaving 1 ½-2 inches between each cookie. Around 8 cookies per sheet tray.
Bake for 10-12 minutes. Cool on a wire rack. Serve and enjoy.
Ive tried making them twice now and they just never puff up at all. Worked better on a loaf pan but still not good. Maybe the recipe needs baking powder? Idk.
I'm going to start by saying I'm not the best baker and I also did this with a child, but we definitely had some mixed results with this recipe. It did help to have the temp higher and to leave the cookies in longer. They also did not fluff up nearly as much as I thought it would. However, they were delicious and they will work out great as a peanut-free, dairy-free, and gluten-free option to share with a class!
This recipe didn't work for me and it's the exact recipe as some others that I've seen so I'm not sure what happened. My first attempt I used to silpat which could have been the problem, when I pulled them out at 11 minutes even though the top looked crunchy I could tell that they weren't really done even though I didn't know what done was supposed to look like. I popped him back in for another minute but it didn't help. I let them completely cool and then after a full hour I tried to pull them off the silpat and it was almost just like slightly more solidified raw cookie with a crunchy top and when I tried…
These look lovely and remind me of my mother's Alsatian anise cookies. I'm looking forward to enjoying these and sharing with friends. Gluten free is a big plus! Thank you!