chocolate chewies

Y’all, I haven’t traveled for work in nearly a month, and it feels really strange! It’s kind of nice to not have to cram everything I need to do into the two or so days I’m home. Unfortunately, B has to work, but at least he can work from home sometimes.

This weekend, we were excellent patrons of our neighborhood businesses. We had a date at Lavagna (fresh, homemade Italian), had supper with B’s aunt, uncle, and cousin at Matchbox (fancy pizza and salad), and caught up with a college friend over brunch at Belga (mussels, fries, and waffles). Oh, and desserts from The Sweet Lobby (macarons) and Pitango (gelato). B’s parents invited us for supper tonight, but I don’t think I could stand to eat another meal.

Today, for Number 32 from my life list, I made Chocolate Chewies. My grandmother often made these when I was growing up. They are sort of a mix between a macaron, a meringue, and a brownie. I don’t have her recipe, but this one seems pretty close. I don’t have a kitchen scale, so I can’t say for sure.


6 oz + 1 heaping spoonful powdered sugar (I used 3 cups)

1 oz + 1 spoonful cocoa powder (I used 1/2 cup)

1/8 teaspoon salt (I guestimated)

2 egg whites (I used 3 egg whites)

1 teaspoon vanilla


Preheat oven to 350 degrees. Stir dry ingredients together. Add egg whites one at a time on low speed. After all egg whites are added, turn the speed up to high and whip batter for 2-3 minutes, or until it is very thick and fluffy. Scoop about one tablespoon batter onto a parchment paper lined cookie sheet and bake for 16-18 minutes, or until the insides are barely set.

[Image and recipe from Iowa Girl Eats]

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