Brownie Cookies Recipe
These brownie cookies are thin, soft and fudgy cookies. They have the classic brownie crinkle top and have a deep, rich chocolate flavour. They are shockingly quick and easy to whip up, without needing to chill the dough at all.
So how do I make these Brownie Cookies from scratch?
These brownie cookies are very easy to pull together with just a few steps involved.
To begin, add the dark chocolate and butter to a microwave safe bowl. Place into the microwave for 30 second bursts, stirring in between until melted. Leave to one side to cool slightly. In the mixing bowl add the egg and brown sugar Whisk together until the sugar dissolves into the egg. Pour the slightly cooled chocolate and butter mixture into the mixing bowl. Whisk together with the eggs until combined. Sieve in the flour and baking powder and whisk until no more lumps remain.
Transfer the mixture into the piping bag. Snip off a small amount of the tip and pipe little moulds about the width of a 2 euro coin onto the baking paper lined trays. Leave a lot of space in between each cookie as they spread a lot. If you are not using a piping bag, using two teaspoons place lumps of cookie dough onto the prepared trays the size of a heaped teaspoon.
Bake the cookies in a preheated oven for 12-15 minutes or until they have risen and fallen slightly, giving a cracked appearance. Allow to cool for at least 15 minutes before moving as they will be very soft when they first come out of the oven. Cooled leftovers can be stored in airtight containers at room temperature for up to 5 days.
Frequently Asked Questions
Yes, you could however the chocolate flavour won’t be as rich and brownie like. If you were to replace the dark chocolate with milk, I would recommend only replacing half of it.
It’s possible you over baked the cookies. They only take 12-15 minutes so make sure to set a timer when you put them in the oven. They should be barely baked and soft.
Brownie Cookies
Equipment
- 1 Microwave safe bowl
- 1 Mixing bowl
- 1 Hand Whisk
- 1 Sieve
- 1 Rubber Spatula or Wooden Spoon
- 1 Piping bag optional
- 2-3 flat baking trays with baking paper
Ingredients
- 125 grams dark chocolate
- 25 grams butter
- 90 grams brown sugar
- 1 whole egg
- 25 grams plain flour
- 1/4 tsp baking powder
Instructions
- Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In the microwave safe bowl, add the dark chocolate and butter. Place into the microwave for 30 second bursts, stirring in between until melted. Leave to one side to cool slightly.
- In the mixing bowl add the egg and brown sugar Whisk together until the sugar dissolves into the egg.
- Pour the slightly cooled chocolate and butter mixture into the mixing bowl. Whisk together with the eggs until combined.
- Sieve in the flour and baking powder and whisk until no more lumps remain.
- Transfer the mixture into the piping bag. Snip off a small amount of the tip and pipe little moulds about the width of a 2 euro coin onto the baking paper lined trays. Leave a lot of space in between each cookie as they spread a lot.
- If you are not using a piping bag, using two teaspoons place lumps of cookie dough onto the prepared trays the size of a heaped teaspoon.
- Bake the cookies in a preheated oven for 12-15 minutes or until they have risen and fallen slightly, giving a cracked appearance.
- Allow to cool for at least 15 minutes before moving as they will be very soft when they first come out of the oven.
- Cooled leftovers can be stored in airtight containers at room temperature for up to 5 days.
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