Photo: Ella Olsson
Chocolate Brownie Cookies
8 ingredients
openrecipes
You can toast nuts in advance so that you have them on hand. Spread the walnuts in a single layer on a baking sheet and toast in a preheated 325°F oven, stirring occasionally, until fragrant, about 10 minutes. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Estimated Nutrition (whole recipe, rough)
877
Calories
21g
Protein
29g
Fat
126g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 12 oz. semisweet or bittersweet chocolate, chopped
- 3/4 cup firmly packed light brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp. baking powder
- 1 1/2 cups walnuts, toasted and chopped (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes