Looking for a more traditional brownie recipe? Try my delicious Fudge Brownies or these Triple Chocolate Glazed Brownies.
Brownies…as cookies? Can it be done? I have been on the search for years and each time I was disappointed. Every recipe I have tried has resulted in just regular chocolate cookies.
They did not taste anything like a brownie and were nothing special. And then I tried these. Yum! It actually is a Brownie Cookie, or if you want to be lame like Jorge, a Bro-okie! Best yet?
It’s only one bowl and 6 ingredients to make these delicious cookies. They have the crispy outside and the soft gooey inside that every good brownie must have.
And while I normally would skip Walnuts in my brownies, they make these cookies so much better. Considering how quickly these came together, I expect they will make many appearances on bad days at our next dinner party.
These delicious Brownie Walnut Cookies have a crispy outside and soft gooey inside making them the perfect brownie cookie recipe. They are so easy to make with just 6 simple ingredients!
Ingredients
- 1 cup walnuts
- 1 1/2 cup confectioner's sugar (powdered sugar)
- 1/3 cup unsweetened cocoa powder
- pinch of salt
- 2 egg whites, room temperature
- 2 teaspoons vanilla extract
Instructions
Preheat oven to 350 degrees.
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.
Notes
Adapted from Self December 2008
Nutrition Information:
Yield:
6Serving Size:
2 cookiesAmount Per Serving: Calories: 248Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 41mgCarbohydrates: 33gFiber: 2gSugar: 28gProtein: 5g
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Love these! Delicious!! One question …where did your measuring spoons come from on the pic?! Someone I know has been looking for those!
They are from World Market over a year ago! 🙂
These looked so good I had to try them. Especially being GF. I add a tablespoon of coconut flour to them to make them a bit more cakeee. They truned out fantastic! I will enjoy them and so will my kiddos:)
Hi! These cookies look delicious!! Do you think I could sandwich ice cream between them and make ice cream brookie sandwiches with these? I’m nervous the cookies will be like rocks when I put them in the freezer 🙁
Well darn, I just made a batch and they turned out kind of funky, a little hollow in the center, and my husband didn’t like the flavor @ all! (I kind of liked it, a very mild chocolate walnutty flavor) but the texture definitely wasn’t right… Any suggestions? I kind of struggle w/ baking so any tips would be great :/ maybe I needed the egg whites to be warmer? That’s all I can think that I could have done differently?
Apparently a few people have been having some issues. Yet I have also had some people blog about liking them. I think they must just be a personal taste type of thing. Maybe your egg whites weren’t right…or maybe this recipe is just super finicky. I have made them more then once with good results…so I have no idea what is happening with them :-/
I made these & they were ok… They stuck to the parchment & were kind of hollow. I also burnt my first batch of walnuts! I think I prefer a regular old less nutty brownie!
I’m sorry to here that Nicole! I actually made another batch of these recently and was just as happy as I was last time. 🙂
I’ve been in NYC few days ago, and I tried the Chocolate Chubbies from Sarabeth Bakery, it’s not a brownie, not a cookie, it sounds like yours… http://sarabeth.com/Chocolate-Chubbies-1-doz/productinfo/CC/
The Bro-okies were great. My wife made half the batch with no walnuts because our daughter doesn’t like nuts. She is always watching calories and they are surprisingly low in calories without the nuts. She calculated about 67 calories. Both were great but I loved the walnuts. Reminded me a little of meringue cookies but much richer. Thanks for the recipe.
My brother in law mentioned about these brownie cookies a while back and I kept on telling him that I didn’t believe such thing existed! 🙂 I was wrong! 🙂 Maybe I should surprise him with a batch of these. Thanks for sharing.
OMG Jess…. I have been looking for this recipe for years. Publix makes them. But calls them chocolate chews. I’ve not been able to find anything (partly b/c i had no other idea what to call them…..) SOOOOOO excited!!! love you!! 🙂
Kerri! Let me know if you make them and how they turn out!
They look wonderful, and I love the name!
Well, they look like a brownie, they sound like a brownie, so they must taste like a brownie!
I’d go with Brownkie, but that’s just me 🙂
There’s a sneaky pastry chef trick to get your egg whites (and egg yolks or any eggs) to room temperature. If you have a gas range, lightly suspend the mixing bowl over the flame, while swirling the eggs in your mixing bowl with your other hand. Go back and forth over the flame until the eggs are warm, but not scrambled.
Supposedly you can do the same thing with a blow torch, but that sounds way too Alton Brown for me.
Thanks for the tip Jim! I just pop mine in the microwave for a few seconds at half power 😉
Making them right now!! 🙂
How did they turn out Shelley?!
Read this post at 7:00 and my wife is literally chopping the walnuts while I type this comment at 7:03. She is mumbling something like “how long until the egg whites come to room temperature?” Ha ha. They look amazing. Can’t wait to try them!
Ha! Well…the important question is, how did they turn out?!
These look so good! I must try! Thanks for sharing!
great idea! i used wax paper instead of parchment and had a major problem with the cookies sticking. the second time, i just greased the cookie sheet. also, used an egg white and half a super-ripe banana. love the cookie as brownie texture!
Ack! I hate Wax Paper! Glad they turned out tasty in then end though! 🙂
Making these!
Oh yeah, now we are talking… Double treat. Looks fantastic. Any left overs? Could go a sugar hit right now.
No, no leftovers. These were WAY too good to have leftovers!
It is not good for me that you posted these when I just decided that I have been cooking way too many sweets. I am intrigued by this recipe with the two egg whites. Flourless cake spinoff maybe?
I’m not sure how it would do as a cake…because the center stays super dense/moist. And you can never cook to many sweets! Especially these! 😉
Bro-okies, I love this idea! 🙂
Oh..my…god! These look amazing. They remind me of a cookie we made in culinary school, we called them Mudslides 🙂 Thanks for sharing!
Oh goodness, these sound divine! I was looking for something to make for a picnic in a few weeks, and I do believe I have found them. Thanks!
These look delicious! With ingredients as simple as that, I need to remember to make them.
Yes, please! I’ll take a few! Simple ingredients, simple assembly, fabulous taste! Sounds like something I need to make immediately.
YUMMY! these look great.
Side note…where did you get your measuring spoons?? love them!
Thanks Tiffany! They are from World Market. I love them too! 🙂
Very cool, indeed. I’m guessing they must have the texture of underbaked macarons (which are my favorite things to munch on when I make a failed batch). These look delicious and I love the name.
They do have kind of the texture of underbaked Macarons….but so much better! I am a huge Macaron fan, but these are just awesome! 😉
I love bro-okies! Yours look perfect:-)
That is surely uber cool how you dubbed their name!!! What a fun post! What about doing a brownie cookie, just altering the shape?