Name: Pecan Brookies
Prep time: 10 min
Cook time: PT12-14M
Yield: 2 dozen
Ingredients: 3 egg whites; 3 c. powdered sugar; 2 c. pecans (chopped); 2/3 c. cocoa powder; 1 tbsp. vanilla; 1 tsp. instant coffee granules; 1/4 tsp. salt

By Kelly Bogard

One of the biggest debates: Cookies or brownies? I’m team brownie, but my daughter is all about the cookies.

But as long as they have pecans in them, both brownies and cookies will be eaten in my house before anyone notices what they are!

Pecans are a staple in most southern households. They add something to every recipe they touch. And they’re good for you, too. They have zero cholesterol, which makes them quite heart healthy.

It’s a good thing it’s almost time to start harvesting them, because I use a lot of pecans during the holidays.

For Pecan Brookies, you will need…
3 egg whites
3 c. powdered sugar
2 c. pecans, chopped
2/3 c. cocoa powder
1 tbsp. vanilla
1 tsp. instant coffee granules
1/4 tsp. salt

The flavors of a brownie. The shape of a cookie. And the texture of both. These brownie cookie will solve the brownie vs. cookie debate quickly because everyone wins.

Preheat your oven to 350 degrees while you sift the powdered sugar and cocoa powder. This is a very important step. Without it, you end up with lumps of sugar and cocoa in the shiny tops of your cookies.

Whip the egg whites until frothy. Once bubbly, add in the vanilla.

Slowly mix in the sugar and cocoa until everything is well combined and smooth.

Finally, mix in the coffee granules and pecans. This is when your batter starts to get really thick. Then scoop spoonfuls of the batter onto lined baking sheets, and bake for 12 to 14 minutes or until the tops are cracked and shiny.

I love these brookies still warm with a big glass of milk, but they’re also tasty the next day to sandwich vanilla ice cream between. Just like with pecans, the options are endless. So which one is your favorite, cookies or brownies? From all of us at Texas Table Top, enjoy!

Pecan Brookies