Unsweetened Cocoa replaces flour and nuts replace the oil/butter in this gluten free brownie. Make in muffin tins or as drop cookies.
Ingredients
- 1 heaping cup pecan halves, (130 gm) + 24 extra pecan halves for decoration (optional)
- 1 1/2 cups powdered sugar (180 gm)
- 1/4 cup + 2T unsweetened dark or regular cocoa powder (35 gm) (Use a mixture of the two for best flavor and color.)
- 1/8 teaspoon salt
- 2 large egg whites at room temperature
- 1 1/2 teaspoons vanilla extract or almond extract
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment or a silicone mat.
- Toast the pecans: Spread pecans on the baking sheet and bake for 9 -10 minutes until golden brown. Let cool, place on a cutting board and chop finely.
- In a large mixing bowl, mix together powdered sugar, cocoa and salt. Using a rubber spatula, stir in chopped nuts. Then add egg whites + vanilla and stir gently just until batter is completely moistened.
- Use a small ice cream scoop or tablespoon to place batter into mini cupcake liners on a baking sheet or into greased mini muffin tins. ( Makes 20-24 minis or cookies.)
- To make cookies, use a lined baking sheet and space one tablespoon mounds of batter 2″ apart.
- Optional: place a pecan half in the center of some or all of the cups or cookies.
- Bake for 18 – 20 minutes, until tops of cups or cookies are shiny, slightly cracked and firm to the touch. Let cool before serving.
Notes
Adapted from Francois Payard’s Fudgy Chocolate Walnut Cookies
diginwithdana.com
Find it online: https://diginwithdana.com/2015/04/flourless-brownie-bites.html