When Brownies and Cookies fall in love beautiful Fudge Brownie Cookies are made. These super decadent brownie cookies are quick and easy to make and will please any crowd. Chocolate Brownie lovers this one is for you!
WHY YOU’LL LOVE THIS RECIPE
One for the chocolate brownie lovers | Brownies and cookies are my weakness so when I tasted this combination my heart skipped several beats. The chocolate plays a huge part in these *obviously* so it is important to go for the best quality you can find.
Soft and fudgy | My kinda brownie is one that is soft and fudgy with a tiny bit of chew. These cookies have the lot the edges are super chewy but the centre is soft and gooey like the best brownie you’ve ever tasted.
Crowd pleaser | Bake these and sit them in a room full of people, count to 10 and see how many are left. Chances are there won’t be any.
TIPS FOR MAKING THE BEST FUDGE BROWNIE COOKIES
Use good quality ingredients, especially the chocolate. The better the quality chocolate the better flavour, taste and texture of your cookies. I’ve worked with a number of good quality chocolate and my favourite is Callebaut by far because they come in great sized bags of pellets which are perfect for all kinds of bakes. You can buy Callebaut online at Lemon Vanilla or direct from Amazon but if you’re looking to find something in the supermarket another great chocolate to bake with is Menier.
Whip the eggs and sugars for a good 5 minutes | To give the cookies a bit of rise and great texture you’ll need to whip the eggs and the sugars together for a good 5 minutes until it’s pale and the consistency of a mousse.
Work quickly getting the batter onto trays and into the oven | To ensure the cookies have a great shine you’ll need to work fast getting the cookies in the oven. Make sure your oven is preheated and your baking trays are lined at the start of your bake so you don’t waste any time.
Don’t over-bake the cookies | These fudge brownie cookies don’t need much time to bake and 8-10 minutes is enough. If you want them to be gooey then as soon as the tops have cracked get them out and let them cool. They’ll continue cooking a little bit once out of the oven anyway.
HOW TO MAKE THESE FUDGE BROWNIE COOKIES
Before we get started on how to make these delicious cookies, let’s take a look at the ingredients in this recipe and what you’ll need to make it.
Good Quality Dark Chocolate | To get the best out of these cookies the better quality the chocolate the better quality the cookie. I love baking with Callebaut Chocolate especially as they come in pellets which are perfect for melting down.
Unsalted butter | Unsalted butter ensure these cookies are soft and gooey. Make sure the butter is softened slightly otherwise it will melt slower than the chocolate.
Caster sugar & Soft Brown Sugar | The combination of both caster and soft brown sugar give these cookies that super fudgy and chewy texture.
Large Eggs | As with all bakes ensure your eggs are room temperature to ensure the don’t effect the over temperature of the batter.
Plain flour | Plain flour gives the brownie cookies their structure and keeps them super soft. If you’re wondering why we don’t use self-raising flour, it’s because it includes a raising agent which will make these cookies puff up and become more cake like. We don’t want cake we want cookies.
Cocoa Powder | Cocoa powder gives these cookies an even deeper chocolate flavour.
Salt | The perfect sweet treat partner, I use course flaky salt for these cookies and sprinkle them across the tops straight from the oven.
Now that you know what you need to make this delicious cake, let’s see how it’s made.
Follow the steps to see how the Fudge Brownie Cookies are made but make sure to read the full recipe and method below.
- Melt the chocolate and butter. Place the chocolate and softened butter into a bowl and set it over a pan of simmering water. Make sure the bowl isn’t touching the water. Stir the mixture every now and then until it’s fully melted then leave it to on side to cool.
2. Whisk the eggs and sugars together for 5 minutes until pale and mousse like. This is the process that helps give your cookies a bit of rise and the two sugars combined are a recipe for extra chewy and fudgy cookies.
3. Pour in the cooled chocolate mixture. Slowly pour the chocolate mixture into the whipped eggs and sugar and fold it through until fully combined.
4. Whisk together the dry ingredients in a separate bowl until fully incorporated.
5. Fold the dry ingredients through the wet mixture using a spatula. Be as gentle as possible here to ensure you don’t lose too much air.
6. Scoop 9-12 tablespoons of batter onto a flat baking tray. You’ll need two lined baking trays prepared in advance. To ensure you get a good shine on the cookies, move quickly and get the batter onto the baking trays and into the oven quickly. The longer the batter is left out the less shine the cookies will have.
7. Bake for 8-10 minutes until the cookies have risen and the tops have cracked, then leave to cool on the trays.
MY KITCHEN TIP | If your cookies have spread into random shapes in the oven and you want perfect circles then you can use a circle pastry cutter to help shape the warm cookies back into perfect circles. Make sure you do this whist the cookies are straight from the oven but be careful as the trays and cookies will still be very hot.
TOOLS YOU WILL NEED
Mixing Bowls | Two or three good sized bowls will be enough so you can mix your wet and dry ingredients separately. I have a few pyrex bowls which are equally great as they are heat proof too.
Hand Mixer | You can whisk the eggs and sugar by hand but using a hand mixer or standing mixer is much easier. To ensure I can get all the eggs and sugar mixed I like to use a hand mixer as it gives me more control.
Flat Baking Tray | Flat baking trays are perfect for cookies as they allow for the cookies to spread and give you lots of space for lots of cookies.
Baking paper | An essential and necessary for any baking. Even if your trays are non stick it’s recommended that you still line the the trays with baking paper to avoid the cookies sticking
Circle pastry cutter (Optional) | If you have a circle pastry cutter these are great for pushing the cookies back into a perfect circle shaped once baked. Often when cookies spread they can go off into a random shape, but if you can force the cookies into the circle shape whilst still warm they will set that way.
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STORING AND FREEZING BROWNIE COOKIES
Storing the fudge brownie cookies | Like brownies, the moisture content on these cookies means they will stay soft for days. Once the cookies have fully cooled they will store in an air tight container for up to 5 days, that is if they manage to last that long.
Freezing the fudge brownie cookies | The good news is that if you want to keep them for longer, or if you want to bake these in advance they also freeze well. Once cooled ensure they are well wrapped in a freezer bag and they will freeze for up to 3 months. To thaw simple remove them from the freezer and leave to defrost in the bag,
MY KITCHEN TIP. Don’t remove them until fully defrosted or you might find the cookies get condensation and go a bit soggy.
LOVE BROWNIES AND COOKIES? TRY THESE TOO
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Fudge Brownie Cookies. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Fudge Brownie Cookies
- 250 g dark chocolate
- 85 g unsalted butter softened
- 50 g caster sugar
- 150 g soft brown sugar
- 2 eggs room temperature
- 100 g plain flour
- 50 g cocoa powder
- 1 tbsp flaky salt
- Preheat the oven to 180°C and line 2 flat baking sheets with a baking paper
- In a heatproof bowl, add the chocolate and butter and set it over a pan of simmering water being careful not to let the bowl touch the water. Gently melt the two together then leave to one side to cool.
- In another bowl add the eggs and the sugar and whisk with a handmixer for 5 minutes until its pale, thick and looks like mousse.
- Slowly pour in the cooled chocolate mixutre and whisk it through until fully combined.
- In a final bowl whisk together the flour and coco powder then pour this into the wet mixture and gently fold it through with a spatula until just combined, being careful not to lose lots of air.
- Place 9-12 tablespoon scoops of batter onto each tray, spreading them about 1-2 inches apart to allow them to spread.
- Bake immediately for 8-10 minutes until the tops have cracked, then remove them from the oven and leave them to cool.
- If your cookies have spread into random shapes in the oven and you want perfect circles then you can use a circle pastry cutter to help shape the warm cookies back into perfect circles. Make sure you do this whist the cookies are straight from the oven but be careful as the trays and cookies will still be very hot.
- If serving immediatly, serve them a little warm. If storing or giving as a gift, leave them to cool fully before moving to an air tight container or gift bag/box.