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Gluten free Caramel Walnut Chocolate Chip Oatmeal Cookies.
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4.20 from 15 votes

Chocolate Brownie Clusters from Baking with the Cake Boss

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Gluten Free
Author: Cynthia


  • 3 extra-large egg whites
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1 1/2 cups powdered sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 cups raw walnut halves


  • Position a rack in the center of the oven and preheat to 325* F.
  • Put the egg whites 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. Fold in the 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 , being sure to include about the same number of walnuts (3 or 4) in each cluster.
  • 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 rake and let them cool.
  • Store in an airtight container for up to one week. They won't last more than a day though!