Frosted Fudge Brownie Cookies


  • 2 1/4 cups confectioners' sugar (9 ounces)
  • 1/4 teaspoon salt
  • 1 teaspoon espresso powder, optional
  • 1 cup cocoa powder, Dutch-process preferred (3 ounces)
  • 3 large egg whites
  • 2 teaspoons vanilla extract
  • 1 cup walnuts, chopped
  • frosting:
  • 1/2 cup chopped chocolate or chocolate chips
  • 2 tablespoons butter
  • 1 + 1/4 cups confectioners' sugar, sifted (measure first, then sift)
  • 2 tablespoons warm milk

  1. Preheat the oven to 350°F. Lightly grease 3 cookies sheets or line with parchment and grease the parchment.
  2. Stir together all of the ingredients until smooth, scrape the bottom and sides of the bowl and stir again till smooth - the batter will be very thick.
  3. Scoop up rounded teaspoons of the batter and roll into balls. Set on cookie sheets 2 inches apart.
  4. Bake cookies 8 minutes; they should spread but still remain thick. Allow them to cool completely before removing from the pan.
  5. To make the frosting melt the chocolate and butter together; stir until well combined. Mix in sugar and milk until smooth. Dollop the top of each cookie with a spoon full. Store in tightly covered containers in a cool, dry place up to a week.

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