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Chocolate Pecan Brookies
Is it a cookie or a brownie? It's a sweet, chocolatey, crunchy brookie!
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
16
cookies
Calories
329
kcal
Author
Kristine Underwood
Ingredients
▢
1/2
cup
butter
▢
6
ounces
semi-sweet chocolate chips
▢
2
eggs
▢
3/4
cup
granulated sugar of choice
▢
2
tsp
vanilla
▢
1/2
cup
white whole wheat flour
▢
1/4
cup
cocoa powder
▢
1
tsp
baking powder
▢
1/4
tsp
sea salt
▢
2
cups
chopped pecans
▢
6
ounces
semi-sweet chocolate chips
US Customary
-
Metric
Instructions
Preheat oven to 325 degrees.
In a medium saucepan melt butter and 6 ounces of chocolate chips over medium heat until smooth. Let cool.
In a small bowl, whisk eggs and sugar until light yellow and well incorporated.
Stir in vanilla and mix well.
In a medium bowl, whisk whole wheat flour, cocoa powder, baking powder, and sea salt.
Add cooled chocolate mixture to the eggs and stir.
Slowly add flour mixture to wet ingredients and mix until blended.
Fold in pecans and chocolate chips.
Drop by the teaspoon onto lined baking sheets (dough will be sticky and messy).
Bake for 12 minutes, rotating halfway through.
Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving:
1
cookie
|
Calories:
329
kcal
|
Carbohydrates:
26
g
|
Protein:
4
g
|
Fat:
25
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
0.3
g
|
Cholesterol:
37
mg
|
Sodium:
119
mg
|
Potassium:
211
mg
|
Fiber:
4
g
|
Sugar:
18
g
|
Vitamin A:
225
IU
|
Vitamin C:
0.1
mg
|
Calcium:
47
mg
|
Iron:
2
mg