Indulge in these irresistible Fudgy Brownie Cookies—the perfect fusion of rich chocolate brownies and chewy cookies. With their crackly tops and gooey centers, these decadent cookies are a chocolate lover’s dream come true. Made with dark chocolate, butter, brown sugar, and cocoa powder, these easy-to-make cookies are ideal for satisfying your sweet tooth. Whether you’re craving a quick dessert or baking for a special occasion, these homemade fudgy cookies are sure to impress. Perfect for chocolate lovers and ready in just 30 minutes, this cookie recipe is a must-try for anyone seeking a quick and delicious treat.
Ingredients
- 125 g (4.5 oz / ½ cup) unsalted butter, chopped
- 200 g (8 oz) dark chocolate block, chopped
- 1 cup (175 g) brown sugar, loosely packed
- ½ cup (120 g) caster sugar / superfine sugar
- 2 large eggs
- 1 teaspoon (5 g) vanilla extract
- ½ cup (75 g) plain flour / all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) salt
Instructions
- Preheat your oven to 170°C (340°F) and grease and line two large baking trays with baking paper.
- In a heatproof bowl, combine the chopped butter and dark chocolate. Microwave for 1 minute on high, then stir well. Continue microwaving in 30-second bursts, stirring in between, until the chocolate is fully melted and smooth.
- Add the brown sugar, caster sugar, eggs, and vanilla extract to the melted chocolate mixture. Stir until all ingredients are well combined.
- In a separate bowl, whisk together the plain flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until everything is well incorporated. The batter will be thick and slightly runny, similar to brownie batter.
- Using a large tablespoon, scoop the batter and drop it onto the prepared baking trays, shaping each portion into a rough circle. Leave at least 3 cm (1 inch) between each cookie to allow for spreading.
- If the batter is too runny, let it sit for 10 minutes to firm up before baking.
- Bake for 10-12 minutes, or until the tops are crackly and slightly firm. Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Recipe
These Fudgy Brownie Cookies combine the rich, decadent flavor of brownies with the chewy, comforting texture of cookies. They have a crackly top and a gooey, fudgy center that’s absolutely irresistible. Plus, this recipe is incredibly easy to make and delivers perfect cookies every time. They are perfect for chocolate lovers who crave something indulgent but don’t want to wait long to enjoy them!
Tips
- Chill the dough: If your batter feels too runny, let it sit for 10 minutes before shaping it into cookies. This will help the batter firm up, making it easier to handle.
- Microwave carefully: When melting the butter and chocolate, microwave in short intervals to prevent burning the chocolate. Stir frequently to ensure even melting.
- Don’t overbake: The cookies are done when they have a crackly top but are still slightly soft in the center. They will firm up as they cool, so be careful not to overbake them.
Variations and Substitutions
- Add-ins: For a fun twist, try adding ½ cup of chocolate chips, nuts (like walnuts or pecans), or even a swirl of peanut butter into the batter.
- Dairy-Free: Use dairy-free butter and a dairy-free chocolate bar to make these cookies dairy-free.
- Flour Alternatives: You can swap the plain flour for a gluten-free all-purpose flour blend to make these cookies gluten-free.
FAQs
- Can I make these cookies in advance?
Yes! The dough can be prepared ahead of time and stored in the fridge for up to 3 days. You can also freeze the dough for up to a month and bake the cookies directly from frozen. - Can I double the recipe?
Absolutely! This recipe can easily be doubled or halved to suit your needs.
Serving
These Fudgy Brownie Cookies are perfect for serving at any occasion, whether it’s a family gathering, a party, or just a cozy night in. Pair them with a glass of milk or a cup of coffee for the ultimate treat.
Suggestions
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.
- Serving Tip: Serve these cookies with a scoop of vanilla ice cream for a decadent dessert.
Fudgy Brownie Cookies
18
servings20
minutes10
minutesIngredients
125 g (4.5 oz / ½ cup) unsalted butter, chopped
200 g (8 oz) dark chocolate block, chopped
1 cup (175 g) brown sugar, loosely packed
½ cup (120 g) caster sugar / superfine sugar
2 large eggs
1 teaspoon (5 g) vanilla extract
½ cup (75 g) plain flour / all-purpose flour
½ cup (50 g) unsweetened cocoa powder
1 teaspoon (4 g) baking powder
½ teaspoon (3 g) salt
Directions
- Preheat your oven to 170°C (340°F) and grease and line two large baking trays with baking paper.
- In a heatproof bowl, combine the chopped butter and dark chocolate. Microwave for 1 minute on high, then stir well. Continue microwaving in 30-second bursts, stirring in between, until the chocolate is fully melted and smooth.
- Add the brown sugar, caster sugar, eggs, and vanilla extract to the melted chocolate mixture. Stir until all ingredients are well combined.
- In a separate bowl, whisk together the plain flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until everything is well incorporated. The batter will be thick and slightly runny, similar to brownie batter.
- Using a large tablespoon, scoop the batter and drop it onto the prepared baking trays, shaping each portion into a rough circle. Leave at least 3 cm (1 inch) between each cookie to allow for spreading.
- If the batter is too runny, let it sit for 10 minutes to firm up before baking.
- Bake for 10-12 minutes, or until the tops are crackly and slightly firm. Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
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