Chocolate Pecan Chewies Flourless Recipes

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
• Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

Steps:

• Preheat oven to 350°F
• Line two cookie sheets with parchment paper or silicone liners.
• Sift confectioners' sugar and cocoa together in a large bowl.
• Add pecans to sugar and cocoa mixture; stir to combine well.
• In a mixing bowl, using a mixer fitted with a whisk attachment, whip egg whites until foamy, add salt and vanilla, and beat to soft peaks; do not allow mixture to get stiff or dry.
• Gently fold egg whites into the confectioners' sugar mixture, using a rubber spatula, until thoroughly combined.
• Using a spoon, drop batter onto a cookie sheet (12 to a sheet).
• Bake for approximately 10 minutes.

Steps:

• Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches.
• Beat butter, brown sugar and vanilla in large bowl on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour and pecans. Pour into pan.
• Bake 30 to 35 minutes or until golden brown. Cool completely. For 48 bars, cut into 8 rows by 6 rows.