Rich and thick Fudgy Brownie Cookies are the best of both worlds! They are crisp, chewy and loaded with chocolate.
If you hate waiting for brownies to bake, or just prefer cookies, these are for you. Fudgy brownie cookies have all of the thick fudgy texture of a brownie, but in a quick and easy cookie! They are right up there with Cosmic Brownies, Flourless Black Bean Brownies, and Chewy Dairy Free Brownies.
Brownies in Cookie Form!
We have made these cookies four times in the last month. We’re a little obsessed. Fudgy brownie cookies are super easy to make and taste exactly like a rich, fudgy brownie, only in cookie form.
I’ve probably mentioned this several times now, but my husband LOVES brownies. So when I mentioned I was making these again, he was elated. This recipe isn’t like your classic chocolate cookie. It requires lots of melted chocolate, butter, eggs, and my secret ingredient, espresso powder.
If you’ve never baked with espresso powder before, you can grab a jar of it on the coffee aisle and stash it away for all things chocolate. I love using it in cakes, cookies and brownies. Simply dissolve it in your liquid ingredients and it’s good to go!
Brownie Cookie Batter
PREP. Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.
DRY INGREDIENTS. In a medium bowl, whisk together the flour, cornstarch, baking power, and salt.
WET INGREDIENTS. In a small bowl, whisk together the eggs, brown sugar, vanilla extract, and espresso powder.
Melting the Chocolate
MELT. Using a double boiler or a large bowl set over a pot of barely simmering water, stir the chopped chocolate and butter until melted and smooth. Remove from the heat and allow to cool until it’s warm, but not hot, about 5-10 minutes.
COMBINE. Add the egg mixture to the chocolate mixture, stir to combine. Gradually mix in the dry ingredients, then fold in the chocolate chips.
BAKE. Using a standard size cookie scoop, place dough onto the cookie sheets, leaving 2 inches between each ball of dough (they do spread a lot). Place in the oven and bake for 10-12 minutes.
Baking Tips
If the “dough” is too loose, pop it in the refrigerator for 30 minutes or until it’s firm. However, this recipe does not require any chill time.
Don’t panic if your cookies look more like puddles. They’ll puff up nicely as they bake. The insides should be fudgy and the outsides should look shiny and cracked. As the cookies cool on the sheets, they will set. We love these warm, but love them even more after they’ve taken a little nap in the fridge for a few hours.
The edges should be set but the centers should be slightly gooey. Remove from the oven and allow to cool of the baking sheets for 3-4 minutes before transferring them to a wire rack to cool completely.
Variations
The espresso powder isn’t necessary, but it enhances the chocolate taste. It can easily be omitted.
To keep these cookies soft DO NOT over bake. Fudgy and chocolatey cookies like this do not taste good once they’ve been overbaked. Keep them stored in an airtight container.
To make these cookies extra chocolatey, increase the amount of chocolate you incorporate and use richer forms of chocolate. If you want more of a sweet chocolate taste then you will want to incorporate more milk or white chocolate. If you wanted a deeper and dark taste then you will want to use dark or semisweet chocolate.
Storing Tips
STORE the cookies in an airtight container at room temperature for 3-5 days.
FREEZE baked cookies in an airtight bag or container for up to 3 months. Let them thaw overnight and come to room temperature before serving.
To make ahead, add a chill time before baking this dough. Chilling the dough is beneficial because it prevents the cookies from spreading too thin and resulting in a flat crispy cookie. You can chill the dough anywhere from 30 minutes to 24 hours.
More chocolatey desserts:
- Homemade Chocolate Pudding
- Double Chocolate Chip Muffins
- Chocolate Covered Cheesecake Bites
- Double Chocolate French Silk Pie
Fudgy Brownie Cookies Recipe
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Ingredients
- 1 cup all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder*
- 1/4 teaspoon salt
- 4 large eggs - room temperature
- 1 ½ cup brown sugar - packed
- 2 teaspoon vanilla extract
- 1/4 tsp espresso powder
- 8 oz bittersweet chocolate** - chopped
- 8 oz semisweet chocolate** - chopped
- 8 tablespoon unsalted butter
- 1 cup semisweet chocolate chips - mini or regular
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a small bowl, whisk together the eggs, brown sugar, vanilla extract, and espresso powder.
- Using a double boiler or a large bowl set over a pot of barely simmering water, stir the chopped chocolate and butter with a silicone spatula until melted and smooth. Remove from the heat and allow to cool until warm but not hot, about 5-10 minutes.
- Add the egg mixture to the melted chocolate mixture; stir to combine. Gradually mix in the dry ingredients, then fold in the chocolate chips.
- Using a standard-size cookie scoop, place the dough onto the prepared cookie sheets, leaving 2 inches between each ball of dough (they do spread a lot).
- Place the cookie dough in the oven and bake for 10-12 minutes. The edges should be set, but the centers should be slightly gooey. Remove from the oven and allow to cool on the baking sheets for 3-4 minutes before transferring them to a wire rack to cool completely.
This brownie cookie is so delicious and easy to make! Thank you for sharing your idea, will make it again!
You’re welcome! So glad you enjoyed them!!
If you don’t like expresso – can it just be omitted or should I use something in its place?
You can just omit it 🙂 They will still be good!
Hi. Do I need to sift the flour? Just to be sure
Nope 🙂
We made this recipe today and had to add quite a bit more flour. Not sure if we just didn’t let the chocolate cool long enough or what. They are yummy though!
i had the same issue….
Hey girl- these cookies look amazing! I love sweets!