I don't know if I'd say these are brownie-like, but they have a crackly top layer. If anything, they have the crisp outer layer, and chewy inside of a meringue. I really liked these, but a few notes are in order.
Use parchment. The recipe said to grease the sheet, and they still stuck. Also, remove them as soon as they're out of the oven-even a minute on the pan will cause serious sticking.
Have the eggs at room temperature-you're really relying on egg volume for these cookies.
Leave a couple inches between cookies as they spread like crazy.
I omitted the nuts and used a handful of chocolate chips instead. They really didn't need more chocolate, but it didn't hurt any either.
From The New York Times heritage Cookbook
8 ounces German Sweet chocolate (2 packages)
1 tablespoon butter
2 large eggs at room temperature
3/4 cup sugar (I used vanilla sugar)
1/4 cup AP flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup finely chopped pecans (I omitted)
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
Melt the butter and chocolate together over low heat. remove to a bowl and cool completely.
Beat the eggs until foamy and then add the sugar a tablespoon at a time. Beat at least five minutes with a hand mixer until eggs are thick. Blend in cooled chocolate mixture. Add flour, baking powder, salt, cinnamon and extract. Mix well. Fold in nuts.
Drop from teaspoon onto baking sheets and bake ten to twelve minutes-just until tops are set when touched lightly. remove to racks. Store in a tightly covered container.
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