Fudgy Brownie Cookies – Deliciously rich and chocolatey cookies with shiny, crinkly tops, chewy edges, and irresistibly fudgy centres. Everything you love about brownies in cookie form!
If you love brownies and chocolate cookies, these Fudgy Brownie Cookies are an absolute must-try! They have beautifully shiny, crinkly tops, slightly chewy edges, and wonderfully soft, fudgy centres that taste just like your favourite chocolate brownies. Made with real dark chocolate and cocoa powder, every bite is packed with deliciously rich chocolate flavour.
These homemade brownie cookies are surprisingly easy to make with simple ingredients, including melted chocolate, butter, light brown sugar, and a touch of vanilla. The dough only needs a brief chill before baking, and the cookies are finished with a little flaky sea salt for the perfect balance of sweetness and chocolatey richness. They’re especially delicious served slightly warm, when the centres are wonderfully soft and gooey!
Looking for more delicious brownie-inspired cookies? Try my Chocolate Orange Brownie Cookies, Peanut Butter Brownie Cookies, or Brownie Stuffed Chocolate Chip Cookies.
Happy baking,
Marsha x
Fudgy Brownie Cookies
Ingredients
- 60 g plain/all-purpose flour
- 25 g cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 200 g dark chocolate (60–70% cocoa solids), coarsely chopped
- 56 g unsalted butter
- 2 large eggs, at room temperature
- 150 g light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line two large baking trays with parchment paper and set aside.
- In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Place the dark chocolate and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until completely melted and smooth. Set aside to cool slightly.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the eggs and light brown sugar together on high speed for about 5 minutes, until the mixture is pale, thick, fluffy, and approximately tripled in volume.
- Add the slightly cooled chocolate mixture and vanilla extract, and whisk on low speed until fully combined.
- Add the dry ingredients and gently fold them in using a spatula until just combined, with no visible streaks of flour. The batter will be quite runny at this stage.
- Refrigerate the batter for 15 minutes, or until it has thickened slightly and resembles a thick brownie batter. It should still be soft enough to scoop.
- Using a medium cookie scoop, divide all the batter into 12 equal portions, placing them onto the prepared baking trays. Leave plenty of space between each cookie for spreading.
- Bake for 10–12 minutes, one tray at a time, until the cookies have slightly domed, developed shiny, cracked tops, and are set around the edges. The centres should still be soft.
- Leave the cookies to cool on their baking trays for 15–20 minutes, as they will be very delicate when warm. Carefully transfer them to a wire rack to cool completely.
I’d love to hear from you.
Comments
Love this recipe. I have made it twice now. Easy to follow and the cookies look like the picture! And taste delish.
I found it best to only cook as long as the minimum time in my oven.
I just made a double batch for my daughter’s college graduation. They came out perfect. I used a melted bag of chocolate chips and mixed it into the wet ingredients bf adding the dry. I chilled the dough as suggested and it was easy to work with!
I have made these cookies a number of times and they always turn out amazing! The recipe is fool proof and easy. I sometimes brown the butter to give that extra richness. The only problem with these cookies is that they are too good and get eaten way to fast! Thank you for sharing
Wow these cookies turned out amazing. Even better than levain cookies!
I’m so glad you enjoyed them!
Do you use any dark chocolate? Does it have to be the baking bar unsweetened?
Any good quality dark chocolate. It doesn’t have to be baking chocolate.
So unsweetened dark chocolate is ok to use?
Yep!
Anxious to make these…. I don’t understand what is meant by dumping the batter on the cookies sheet all at once……. I love the shiny top, but I am confused…. thank you
Scooping out individual dough balls onto all of the baking trays until you’ve used up all of the dough, instead of filling one tray up, waiting until they’re baked, and then filling a baking tray up again. You want the dough already prepared on all of the trays before baking. I’ve found that if I leave dough in the bowl while one batch is baking, the second batch will not have shiny, crinkly tops. Hope this helps!
I made these and they turned out great, but the tops didn’t crinkle like in the picture. I followed the recipe exactly. Any suggestions? Thanks!
Just made these and this is the closest my cookies have ever come out to the recipe I’m using! I’m honestly surprised that I managed to get the crinkle top and I’m just so happy with these! Next time I will be sure to use my favorite chocolate chips, as I should have this time, because that will bring these cookies to top tier yumminess lol. Not looking forward to sharing these haha!
Can you tell me how large is a medium cookie scoop? Is it a 1/4 cup, larger or smaller? Or do you have an ounce size? Thank you.
A medium cookie scoop is 1.25 oz of dough, or 37g.
I made these this week and they turned out perfectly! I’ve tried a few different brownie cookie recipes and none of them have hit the spot but these are the perfect brownie flavor and texture. Thank you for sharing this recipe!
I’m so glad you enjoyed them, Christie!
I want to try making these with freshly milled soft white wheat, so will adjust the flour amount accordingly. Just wondering about the salt crystals you mentioned in the description. I don’t see instructions that explain when and how to apply them. Do we just sprinkle them on before baking, or do you pull the cookies out half-way through the baking time and sprinkle them on then? Or do you brush with an egg wash or anything to help them stick?
I sprinkle the salt on the cookies before baking 🙂
Absolutely delicious, so quick and easy, broke up a few and put in my chocolate homemade ice cream!