Why choose between a brownie and a cookie when you can have both? These thin and fudgy brownie cookies are the best of both worlds.
These cookies are fudgy inside with a rich and intense chocolate flavour. Just like the best brownies, these cookies have a crackly top!
This cookie batter is made with both melted chocolate and cocoa powder for a double chocolate hit.
Fudgy Brownie Cookies
Yield:
18 Cookies
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Have the best of both worlds with these fudgy brownie cookies. These addictive cookies are thin and chewy with crackly tops and a rich chocolate flavour.
Ingredients
- 125 g (4.5 oz / ½ cup) unsalted butter, roughly chopped
- 200 g (8 oz) dark chocolate block, roughly chopped
- 1 cup brown sugar, lightly packed
- ½ cup caster sugar
- 2 eggs
- 1 teaspoon vanilla essence
- ½ cup plain flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 170°C / 340°F. Grease and line two large baking trays with baking paper.
- Place the chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.
- Add sugars, eggs and vanilla. Stir until well combined.
- Add flour, cocoa powder, baking powder and salt. Stir until well combined. The mixture with be thick and runny like a brownie batter.
- Take a large tablespoon of mixture and place onto prepared tray, shaping into a rough circle. Leave at least a 3 cm (1 inch) gap between the cookies to allow for spreading. Note: the batter will continue to firm up. If the batter is too runny, you can leave it to sit for 10 minutes in the bowl to firm up.
- Bake for 10-12 minutes or until crackly on top. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
Storage
- You can keep the cookies un-refrigerated in an airtight container for up to 7 days.
Substitutions & Tips
- Chocolate: you can substitute 200 g (8 oz) of chopped dark chocolate for 200 g (8 oz / 1 heaped cup) of dark chocolate chips. I don't recommend using milk chocolate or the cookies will be overly sweet.
- Why is my batter runny? Depending on how much you heat the chocolate and butter, your batter may be warmer and more runny. The batter will continue to firm up over time. If the batter is too runny, you can leave it to sit for 10 minutes in the bowl to firm up before scooping onto the prepared trays.
Nutrition Information:
Serving Size: 1 CookieAmount Per Serving: Calories: 203Total Fat: 10gSaturated Fat: 5.8gTrans Fat: 0gUnsaturated Fat: 1.8gCholesterol: 35.5mgSodium: 168.8mgCarbohydrates: 26.9gFiber: 1gSugar: 23.5gProtein: 2.3g
Hakima says
They were so yummy and. Easy to make however I felt they were little bit salty so next time I will reduce the amount of salt
Chloe says
Hi Hakima, so glad you enjoyed! Thank you for the feedback in regards to salt!