Have you ever had the Whole Foods flourless, chewy chocolate cookies? They’re GOOD. My coworker brought them to a work potluck a while back. I decided eventually I was going to have to bake them, even though my last gluten-free baking experiment was a disaster. These are more like meringues, and I love to eat meringues, so I thought they’d be more up my alley.
Chocolate Chewy Cookies
(I got this recipe from How Sweet Eats, who adapted it from bakespace)
12 oz powdered sugar
2 oz organic cocoa
1/4 teaspoon salt
3 egg whites
1 teaspoon vanilla
Preheat oven to 350.
Stir dry ingredients together in a stand mixer. Turn mixer on low and add egg whites one at a time – the batter will be very dry until the last egg white. Add vanilla and turn mixer on high for 2 minutes. This may take longer depending on your mixer, but you want a thicker batter with soft peaks.
Spoon batter onto a cook sheet. Bake for 15 minutes and let cool before removing.
NOTES: I’ve seen other versions of this recipe that recommend baking on parchment paper, and some that say be careful not to over-mix. Use your baking intuition and decide for yourself (kind of like “Use the Force, Luke!”).
I also think less powdered sugar would be a good call. Or maybe using dark chocolate cocoa powder? They were a little too sweet.
Mmm. I have a go-to brownie recipe that I judge all other brownies by. This is not it.
But these were pretty dang good. I tore this recipe out of my Everyday Food magazine (yes, I have a subscription to that – don’t judge) because it was gluten-free. I have 3 coworkers who are gluten-free and have been wanting to try my hand at some gluten-free recipes because of that. There’s no flour at all in this recipe. Instead, it used cornstarch, which provides the same lift as flour, but has no gluten.
Please note, when they say “fudgy,” they mean it. These are a dense, chocolate-y treat. I read the “12 oz of chocolate chips” line twice before I believed it. That’s an entire bag of chocolate chips! That you have to melt! Very different from my go-to brownie recipe. My coworkers devoured them, though. Success.
Fudgy (Pecan) Brownies
6 tablespoons butter, cut into pieces
1/3 cup cornstarch (spooned and leveled)
¼ cup unsweetened cocoa powder
½ tsp cinnamon
½ tsp fine salt
12 ounces semisweet chocolate chips
¾ cup sugar
1 tsp vanilla extract
3 large eggs
1 cup chopped toasted pecans*
- Preheat oven to 350. Grease 8-inch square baking pan.
- Whisk together cornstarch, cocoa, cinnamon, and salt.
- In a large microwave-safe bowl, microwave chocolate and butter in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Alternately, you could use the double-boiler technique.
- Stir in sugar and vanilla. Stir in eggs, one at a time, until combined.
- Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from the side of bowl, about two minutes.
- Stir in whatever nuts you want. Or skip this step. I won’t judge.
- Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through.
- Let cool completely on a wire rack.
*Walnuts, hazelnuts, whatever floats your boat.