I made a recipe the other day which called for four egg yellows. What to do with the egg whites. At today’s prices, there will be no throwing them away.
After checking the internet, I found this recipe. It’s simple and quick–and yummy, too.
What’s a brookie? It’s a cross between a brownie and a cookie of course! These have all the fudge of a brownie with the crunchy corners of a cookie.– Kidspot Kitchen
- 3 cups powdered sugar mixture
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 4 egg whites
- 1 tsp vanilla extract
- 1/2 cup choc chips
- Preheat the oven to 350 degree oven.
- Line a shallow rectangular cookie sheet with sides with baking paper.
- In a large bowl, whisk together the icing sugar, cocoa and salt. Stir in the vanilla and egg whites.
- Whisk until the batter is just moistened then stir in the choc chips.
- Pour the batter into the pan and bake for 20 – 25 minutes until the top is glossy and cracked.
- Let your brookie cool before lifting it out of the pan and cutting it into squares. Serve with a scoop of vanilla ice cream for a decadent mid-week dessert.
Keep these in the oven longer if you want a crunchy brookie. Less cooking time will give you fudgier consistency.
If you prefer individual servings with more crunch around the edges, you can divide the batter into a 12-cup muffin tin.
Sally Jadlow writes historical fiction, inspirational articles, poetry, and short stories. She teaches the beginning writers for Kansas City Writers Group. Her books are available at https://www.amazon.com/-/e/B007F5H0H4