Chocolate Brownie Clusters from Baking with the Cake Boss
User Reviews
5
Chocolate Brownie Clusters from Baking with the Cake Boss
Description
The Chocolate Brownie Clusters recipe uses whipped egg whites stabilized with cream of tartar and lemon juice to form a glossy meringue base. Powdered sugar and Dutch-process cocoa powder are sifted and folded in carefully to preserve the volume, while chopped walnuts add texture and depth. Baking at 325°F ensures the clusters crisp nicely on the outside while maintaining a delicate interior. Once baked, transferring them promptly prevents sticking and helps them cool evenly.
These clusters offer a texture contrast between crisp edges and tender centers underscored by the flavor of chocolate and toasted walnuts. The absence of butter or flour distinguishes them from traditional brownies, providing a lighter chocolate dessert option.
They can be served as bite-sized sweets to accompany coffee or tea, or placed on dessert trays for gatherings. The recipe's flexibility allows substitution of walnuts with pecans, hazelnuts, or pistachios, and additions like chocolate chips or espresso powder can be folded into the batter to vary flavor profiles.
Carefully cleaning all mixing tools to remove grease is critical for achieving stiff peaks. Whipping the egg whites in stages—from low to high speed—gently builds volume without deflating the batter. Baking time around 15 to 20 minutes should be monitored closely to prevent overbaking and maintain the clusters' delicate texture.
Ingredients
- 3 extra-large egg about 1/2 cup or 4 ounces, white
- 1/2 teaspoon lemon juice freshly squeezed
- 1 1/2 cups powdered sugar
- 1/4 cup Dutch-process cocoa powder
- 1 1/2 cups walnuts chopped
- 1/4 teaspoon cream of tartar
Instructions
- Position a rack in the center of the oven and preheat to 325* F.
- Put the egg whites, cream of tartar, and lemon juice in the bowl of a stand mixer fitted with the whip attachment. (Be sure bowl is immaculately clean, as any grease will prevent whites from whipping to stiff peaks)
- Whip whites on low speed for 2 minutes and then increase speed to high. Whip until stiff peaks form, about 5 minutes.
- Sift the sugar and cocoa powder a bowl and then fold into the batter with a rubber spatula until batter is smooth and shiny. Carefully fold in chopped walnuts, until they are well coated with batter.
- Line cookie sheets with parchment paper or use silpat, silicone baking sheets. Drop heaping tablespoons of batter 1/2" apart.
- Bake until outside has crisped and the bottom starts to pull away from the parchment paper, 15 to 20 minutes.
- Remove the cookie sheet from the oven. As soon as the clusters can be moved, use a spatula to transfer them to a rack, and let them cool.
- Store in an airtight container for up to one week.
Notes
- Ensure all mixing bowls and attachments are completely grease-free to achieve proper egg white peaks.
- Before whipping, rinse the mixer bowl with hot water and wipe with white vinegar, then dry thoroughly.
- Walnuts can be replaced with pecans, hazelnuts, or pistachios depending on preference.
- For variations, fold in chocolate chips or espresso powder to create chocolate chip or mocha meringue clusters.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 81kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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