Name: Fudgy Brownie Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: ⅓ cup all-purpose flour ((40g)); 2 tbsp unsweetened cocoa powder ((11g)); ¼ tsp espresso powder (optional); ¼ tsp kosher salt; 4 oz bittersweet chocolate (chopped); 3 tbsp unsalted butter ((42g)); 1 egg (room temperature); ¼ cup light or dark brown sugar ((50g)); ¼ cup granulated sugar ((50g)); ½ tsp vanilla extract

Brownie cookies are a deliciously decadent crossover between a cookie and a brownie with a slightly crisp edge and gooey center. Learn how to make fudgy brownie cookies with the recipe below!

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Fudgy Brownie Cookies

For all my chocolate lovers, this recipe is for you. This brownie cookie is dense, chocolate packed, and fudgy. Seriously, it’s so good! Add a sprinkle of course salt over the tops and it’s perfect!

The best way to serve these? Heat the brownie cookies in the microwave for 5-10 seconds and serve with vanilla ice cream *YUM* Don’t forget to sprinkle that course salt on top.

Why You’ll Love These Brownie Cookies

No chilling time required! In order to get a crackly top, these must go into the oven ASAP after mixing
Dense, chewy, fudgy, soft
Chocolatey…very chocolatey
Takes less than half an hour to make
This recipe calls for microwaving the chopped chocolate and butter, which means no stovetop or double boiler is needed!
Goes perfect with a scoop of vanilla ice cream

Ingredients You’ll Need

Before you get started making these fudgy brownie cookies, double check to make sure you have all of the ingredients on hand.

All-purpose flour: Adds structure and tenderness. The amount of flour in this recipe is low, because we want a fudgy and less structured brownie cookie…does that make sense?

Unsweetened cocoa powder: I use a natural unsweetened cocoa powder but I have also tried it with Dutch-process and both work! When a recipe doesn’t call for a leavening agent (baking soda or baking powder) you can use either type of cocoa powder.

Salt: Adds a lifted flavor and balances out the rich chocolate.

Bittersweet chocolate: In addition to using cocoa powder, this recipe calls for chocolate squares! Bittersweet chocolate works the best, or try dark chocolate if your prefer. Milk chocolate is way too sweet for this recipe. Make sure to chop the chocolate into small pieces so that it will melt quicker and evenly.

Unsalted butter: Butter adds delicious flavor, tenderness, and texture. Unsalted butter always you to control how much salt you add to a recipe! You’ll melt the butter with the chopped chocolate.

Brown sugar: Adds chewiness and a nice sweetness.

Granulated sugar: Adds sweetness and moisture. Don’t leave out the sugar!

Egg: Make sure the egg is at room temperature before baking. To speed it up, place the egg in a bowl of warm water. An egg helps with emulsification and structure which adds richness to the dough.

Vanilla extract: The warmth of vanilla adds a deepened flavor and compliments the chocolate.

Espresso powder *optional*: Enhances the chocolate flavor.

A few helpful tips

Tip #1: Use high quality chocolate! *You should use high quality chocolate in all your baking recipes.* It will melt nice and smooth. High-quality squares will add the best rich chocolate flavor. My favorite chocolate brands are Ghirardelli or Guittard.
Tip #2: To help the cookies develop those crackly brownie tops, make sure to whisk the egg and sugars on high speed for the full 3-4 minutes. Set a timer if needed!
Tip #3: Work quickly! There is no chilling time required. As soon as the dough has come together, scoop the dough on the tray and bake!
Tip #4: Don’t over bake these brownie cookies or they will dry out over time. It’s always helpful to know what temperature your oven actually runs at by checking with an oven thermometer!
Tip #5: Add 1/4 tsp of espresso powder to enhance the chocolate flavor (optional).

How To Make Fudgy Brownie Cookies

Preheat the oven to 350℉. Line a baking tray with parchment paper and set aside. In a medium sized bowl, whisk the flour, cocoa powder, espresso powder, and salt together. Set aside. Chop the chocolate.

In a microwaveable bowl, melt the chopped chocolate and butter together for 20 second increments. (I like to turn the power down to 50% to avoid burning). Stir in-between increments until the melted chocolate looks smooth.

In a stand mixer fitted with the whisk attachment, add the egg and both sugars. Mix on high speed for 3-4 minutes until light in color and looks like it has doubled in size. The extra whipping will help the cookies to slightly rise so don’t skip this!

Turn the mixer on low, and slowly add the melted chocolate mixture and vanilla extract. Mix until incorporated.

While on low speed, slowly add the dry ingredients. Stop the mixture once there are no more streaks of flour.

To get those crackly brownie tops, don’t let the dough sit! Scoop the dough onto the prepared baking tray about 2-inches apart, and bake asap. Bake for 9-10 minutes. Look for set edges, and a gooey middle. Transfer to a wire cooling rack. Enjoy!

Storing Brownie Cookies

Fudgy brownie cookies can be stored in an airtight container at room temperature and taste best within 3-4 days. You can freeze baked cookies in a freezer safe bag or container for up to 2 months.

FAQs

Can I double The RECIPE?

Yes! Just make sure to prepare two baking trays with parchment paper. I’m not exaggerating when I say get this in the oven ASAP after making the dough.

My Cookies Aren’t Gooey in the center

Make sure to move your oven rack to the center of the over. If you bake cookies on the lower oven rack, they will often cook too fast resulting in dry cookies. You can fit all 8 cookies on the pan with an inch of space in-between them.

Also check that your oven it the right temperature by using an oven thermometer!

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Fudgy Brownie Cookies

Fudgy, chewy, super rich brownie cookies that don't require any chilling time.

Author Alissa

Prep Time 15

Cook Time 10

Total Time 25

Servings 8

Equipment

Ingredients

⅓ cup all-purpose flour (40g)
2 tbsp unsweetened cocoa powder (11g)
¼ tsp espresso powder optional
¼ tsp kosher salt
4 oz bittersweet chocolate chopped
3 tbsp unsalted butter (42g)
1 egg room temperature
¼ cup light or dark brown sugar (50g)
¼ cup granulated sugar (50g)
½ tsp vanilla extract

Instructions

Preheat the oven to 350℉. Line a baking tray with parchment paper and set aside.
In a medium sized bowl, whisk the flour, cocoa powder, espresso powder, and salt together. Set aside.
⅓ cup all-purpose flour, 2 tbsp unsweetened cocoa powder, ¼ tsp kosher salt, ¼ tsp espresso powder
In a microwaveable bowl, melt the chopped chocolate and butter together for 20 second increments. (I like to turn the power down to 50% to avoid burning). Stir in-between increments until the melted chocolate looks smooth.
4 oz bittersweet chocolate, 3 tbsp unsalted butter
In a stand mixer fitted with the whisk attachment, add the egg and both sugars. Mix on high speed for 3-4 minutes until light in color and looks like it has doubled in size. The extra whipping will help the cookies to slightly rise so don't skip this!
¼ cup light or dark brown sugar, ¼ cup granulated sugar, 1 egg
Turn the mixer on low, and slowly add the melted chocolate mixture and vanilla extract. Mix until incorporated.
½ tsp vanilla extract
While on low speed, slowly add the dry ingredients. Stop the mixture once there are no more streaks of flour.
To get those crackly brownie tops, don't let the dough sit! Scoop the dough onto the prepared baking tray about 2-inches apart, and bake asap. Bake for 9-10 minutes. Look for set edges, and a gooey middle.
Transfer to a wire cooling rack. Enjoy!

Notes

There is no chilling required. This cookie is fudgy and chewy in the center. To achieve this, make sure to bake the cookies ASAP after mixing!

Fudgy Brownie Cookies