Brownie cookies or brookies, whatever you call them, they’re the ideal blend of brownie and cookie! Crisp and crackly on the surface, chewy and fudgy in the centre, and flavored with decadent dark chocolate. Next, try my finest fudgy brownie recipe.
Contents
- This recipe took lots of trial and error
- Brownie cookies or brookies?
- What makes brownie cookies so great
- How to make brownie cookies
- How to store brownie cookies
- Can I add chocolate chips?
- Grab a glass of milk!
- Want more chocolate cookie recipes?
- Fudgy Brownie Cookies
- FAQs
- What makes brownies more fudgy?
- What’s the difference between brownie and brownie cookie?
- What is the difference between fudge brownies and regular brownies?
- What are the secrets to chewy brownies?
- What does adding an extra egg to brownie mix do?
- What makes brownies fudgy and chewy?
- What Girl Scout cookies taste like brownies?
- What is a fairy brownie?
- What is a brownie called in England?
- What makes brownies cakey vs fudgy?
This recipe took lots of trial and error
I’ve been attempting to perfect these cookies for over a year. They were usually either too thin or overly puffy. They didn’t get crinkles, and their tops were dull. The taste wasn’t right, or the fudginess wasn’t correct.
If I used too much melted chocolate, they were crispy; if I used too much cocoa powder, they were cakey. While I was half asleep, I added something crazy like a tablespoon of baking powder, and they turned out to be these bizarre fluff balls of dough that deflated when you touched them.
There were some gloomy days, and not because of the dark chocolate. It would be a fantastic gloomy day. Maybe I might organize a conference called Dark Days, where merchants throw out dark chocolate in various kinds.
Cookies, ice cream, brownies, cake, fudge, and truffles. All of the walls could be black, and everything could be illuminated with glow in the dark cookie stickers.
What was I on about, again? That’s correct. Cookies in the shape of brownies.
Do you want to call them brownie cookies or brookies? I grew up thinking of brookies as bars with a brownie foundation and a cookie layer on top, but in recent years I’ve seen the same moniker used to cookies with a brownie-like texture.
I suppose I should name them cownies. Orbroundies, because they look like round brownies.
Indeed, you are correct; they are dreadful. It’s brownie cookies.
Suddenly, these cookies are just what I was looking for:
- Tops with cracks, crinkles, and shine
- The core is rich and fudgy.
- These had the same flavor as my favorite brownies (but its more acceptable for me to grab them by the handful)
Have you ever attempted to seem casual while grabbing a handful of fudgy brownies? I’ll tell you, it’s not casual. It gives you the appearance of a chocolate-covered hoarder.
For the record, I am not claiming that it will never happen again. I don’t need you to believe I’m sophisticated or anything. Let us not be silly and leap to conclusions.
- In a medium microwave-safe dish, add chocolate and butter and heat in 30 seconds intervals, stirring after each, until incorporated, melted and smooth. Let to cool slightly.
- With a stand or hand mixer (aff link), beat the egg, sugars, and vanilla until fully blended in a large mixing basin.
- Mix in the melted chocolate mixture on low speed until fully mixed.
- Stir in the flour, cocoa powder, baking powder, and salt until just mixed.
- Refrigerate the bowl for 1 hour, covered with plastic wrap. Take from the fridge and set aside for 10-15 minutes to warm up.
- Preheat the oven to 350°F and prepare two baking sheets with parchment paper or nonstick silicon mats.
- Drop batter onto prepared baking sheets a few inches apart using a medium or large cookie scoop (aff link).
- After 8 minutes, they should be set and little crinkly on top. Let to cool entirely on the baking sheet, where they will acquire glossy tops and even more crinkles. Take one and enjoy it!
The cookies may be kept at room temperature in an airtight container for up to 5 days.
If you store them in the fridge, they will last a little longer, but they will also dry up faster.
Can I add chocolate chips?
Yes, you can! 3 cup chocolate chips, white chocolate chips, toffee bits, etc. You may add any mix-ins you like, but I suggest one.
Grab a glass of milk!
I’m not a fan of milk with cookies, but these nearly demand it. They’re so wealthy that you’ll need something to wash them down.
So stick to what you know. It’s milk and cookies.
Dare yourself not to consume the whole batch while snuggled up with a blanket and a nice movie.
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Fudgy Brownie Cookies
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Description
Equipment
- Baking pans
- Silicone nonstick mat
- Paper made with parchment (precut)
- blending bowls
- Mixing Stand
- Hand held mixer
- Scooping cookies
Ingredients
- 4 oz. chopped dark chocolate
- 3 tbsp. unsalted butter
- 1 big egg (at room temperature)
- a cup of granulated sugar
- 3 tbsp light brown sugar
- 1 tbsp pure vanilla extract
- a cup of all-purpose flour
- 2 tbspSpecial Dark or unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Combine chocolate and butter in a medium microwave-safe dish and heat in 30 second intervals, stirring after each, until mixed, melted, and smooth. Let to cool slightly.
4 oz. dark chocolate, 3 tbsp. unsalted butter - 1 tbsp pure vanilla extract
4 cup granulated sugar, 3 tablespoons light brown sugar, 1 teaspoon vanilla extract
With a stand or hand mixer, beat the egg, sugars, and vanilla until thoroughly blended in a large mixing basin.
1 huge egg and 1 - Mix in the melted chocolate mixture on low speed until fully mixed.
- Pinch of salt, 8 teaspoon baking powder
4 cup all-purpose flour, 2 tbsp Special Dark or unsweetened cocoa powder, 1 tsp baking powder
Stir in the flour, cocoa powder, baking powder, and salt until just mixed.
1 - Refrigerate the bowl for 1 hour, covered with plastic wrap. Take from the fridge and set aside for 10-15 minutes to warm up.
- Preheat the oven to 350°F and prepare two baking sheets with parchment paper or nonstick silicon mats.
- Drop batter onto prepared baking sheets, a few inches apart, using a medium or large cookie scoop.
- After 8 minutes, they should be set and little crinkly on top. Let to cool entirely on the baking sheet, where they will acquire glossy tops and even more crinkles. Take one and enjoy it!