Flourless Brownie Cookies

These Flourless Brownie Cookies are absolutely irresistible with their crisp, crackled exteriors and chewy, fudgy centers.

Flourless Brownie Cookies

I think we all should stop and give ourselves a pat on the back for making it through the strange and turbulent month that was March. It seems we are in for more social distancing this month, and I am ready to comply. The next 30 days will surely have its challenges, but whenever I feel stressed or anxious I like to put on my metaphorical Mr. Spock ears – it’s time to be logical. Or at least try to be as much as possible. With level heads and strong hearts, we can do this!

Although I have some flour on hand (and bread recipes are sure to follow) I’m still favoring flourless recipes. I wonder, what are you baking right now? And what ingredients are you having trouble finding? Today I’m sharing this deeply chocolaty cookie recipe that only requires one fresh ingredient: egg whites. (Or, fresh-ish egg whites, the carton of liquid whites I had in the back of my fridge worked perfectly in this recipe!)

Flourless Brownie Cookies

The recipe is adapted from chef François Payard’s famous Chocolate Epiphany cookies. It begins very simply with powdered sugar and cocoa. Egg whites are added in a variable amount – you’ll need about 2, although I used 2 1/2. The amount of cornstarch in powdered sugar varies across brands, which is why you’ll use more or less egg whites.

You’ll need the muscle of an electric mixer for this batter, because it will be thick and sticky. Upon completion it should resemble thick brownie batter.

Flourless Brownie Cookies

Dollop batter on your largest parchment-lined cookie sheet, about four inches apart. These cookies will spread as they bake!

Flourless Brownie Cookies

I added coarse pieces of English walnuts to the batter because my favorite brownies also have a hearty amount of walnuts in them. I highly recommend adding a few walnut pieces on top of the unbaked cookie batter, because the nuts toast as they bake.

Flourless Brownie Cookies

If you really want to elevate these cookies, add a sprinkle of coarse or flake sea salt immediately after removing them from the oven. I used the DIY Vanilla Salt I made last Christmas – so, so good!

Flourless Brownie Cookies
Flourless Brownie Cookies

My husband, who can be spare with praise, has proclaimed these as his new favorite cookie. I agree that they are exceptional. Their success relies on following the rules of using room temperature egg whites, and resting the batter as directed.

Flourless Brownie Cookies

Heather Baird
These Flourless Brownie Cookies are absolutely irresistible with their crisp, crackled exteriors and chewy, fudgy centers.
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Prep Time 15 mins
Cook Time 12 mins
15 minutes resting time 15 mins
Total Time 42 mins
Course Dessert
Cuisine American
Servings 13

Ingredients
 
 

  • 1 1/2 cups 170g powdered sugar
  • 6 tablespoons 35g unsweet cocoa (I used dark cocoa)
  • 1/8 teaspoon salt
  • 1/4 cup plus 2 tablespoons egg white about 2 to 2 1/2 egg whites room temperature
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup 95g coarse walnut pieces, plus more for garnish

Instructions
 

  • Preheat the oven to 350◦F. Line two large cookie sheets with parchment paper. Lightly spray paper with cooking spray.
  • In a large bowl, whisk together the powdered sugar, cocoa, and salt. Add 1/4 cup egg whites (2 whites) the oil, and the vanilla extract and mix on low speed using an electric mixer. Increase mixer speed to medium as the sugar and cocoa is absorbed into the liquids. The mixture should be very thick. If the mixture looks too dry, beat in additional egg white 1 tablespoon at a time. Add the walnuts and fold together using a rubber spatula. Allow the batter to rest for 15 minutes. The dough should be thick and viscous.
  • Portion mixture well-spaced on the baking sheets using a cookie scoop or by the heaping tablespoon. Dot tops of cookies with additional walnut pieces, if desired. Let the dough rest on the pans 5 minutes.
  • Bake for 10-12 minutes, or until the tops are glossy and crackled. Watch them carefully so they don’t over-bake, especially if your oven tends to run hot. Allow the cookies to cool on the pans. When the cookies are completely cooled, gently peel them from the parchment paper. They will be soft and delicate, so do this carefully.
  • Keep cookies in an air-tight container, and they will stay fresh for about 3 days.
Keyword brownie cookies, epiphany cookies, flourless cookies
Tried this recipe?Let us know how it was!
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Jessica
Jessica
1 year ago

I can’t wait to make these! Had a similar cookie from a gf bakery in Oahu. To die for! Thank you

Heather Baird
Heather Baird
1 year ago
Reply to  Jessica

Hope you love these! xo

Debe
Debe
1 year ago

We have really enjoyed the "pantry" recipes so very much!! That single layer chocolate cake is a Keeper. A bigger cake gets wasted on my family. The oatmeal peanut butter is one of my husband's new favorites and we are still enjoying them. These sound delicious and will make them next. Thanks so much!!!

Heather Baird
Heather Baird
1 year ago
Reply to  Debe

Glad you are enjoying the recipes, Debe!

Ghulam Mohyudin
Ghulam Mohyudin
1 year ago

Good to know that works too! I learn so much from you as well! Keep it up great post.

Amanda Qualls
Amanda Qualls
1 year ago

These just came out of the oven, and they smell incredible! Mine spread a little bit too much—I think I might have had a bit too much oil or egg white? Ah, well. Guess I'll have to try again this weekend!

Heather Baird
Heather Baird
1 year ago
Reply to  Amanda Qualls

Hi Amanda! Sorry you didn't get perfect cookies the first time. You could omit the oil entirely if the batter seems thick enough with just the egg whites. The oil helps loosen the batter. You might not need it, or maybe just use 1 tablespoon of oil.

Anonymous
Anonymous
1 year ago

I had the same experience as Amanda–mine are nearly flat but the smell is incredible. My batter seemed about the right consistency but I'll try it a little stiffer next time. I also oiled my parchment paper (no cooking spray)–do you think that was a bad move?

Heather Baird
Heather Baird
1 year ago
Reply to  Anonymous

I think oiling the paper is a good move! I researched different iterations of this recipe across many different sites – New York Mag, Epicurious, King Arthur Flour – and it seems that flat cookies are a common problem with this type of flourless cookie recipe. I'm not sure why. Some people think it's oven temp, others contemplate variable egg white sizes and weights. It almost gave me pause to post it here, but I had success (twice) and decided to go forward. I believe backing off the oil in the recipe will help next time. My suggestion is to… Read more »

Cinthia
Cinthia
5 months ago

Hey, there! Would aquafaba be a good substitute for the egg whites? I have an egg allergy and was hoping to make this awesome recipe.

Heather Radecky
Heather Radecky
2 months ago

Yeah, mine spread like chocolate sauce. I only used the 2 egg whites and the batter was suspiciously less thick than I expected. I used a scale for everything so not sure what happened. They went into the oven like puddles but they’re at minute 6 and puffing up REALLY nice like magic! Smells heavenly!