It might look like a cookie, but one bite and you will swoon for these Fudgy Gluten Free Brownie Cookies!
I am a cookie addict. I am also a chocoholic. My kids know that their Halloween chocolates disappear while they are at school. Yeah, it’s THAT bad. I don’t do a lot of baking at home because I can’t be trusted home alone with all of these confectionary delights.
I give a lot of cakes, cookies and bars away to friends, neighbors and school. I have made a variety of different cookies, but some cookie recipes are so good I have to share them again. And that’s the case of this extra special, super fudgy and gluten free brownie cookies.
And before you ask me, yes, there is NO flour in this recipe!
Origins of this brownie cookie recipe
I first shared this recipe with you in 2010 — yikes, over 8 years ago! I had all but forgotten about it until a few years ago. This post has gotten a lot of pinterest traffic and readers have been making and enjoying these gooey brownie cookies for a long while.
And over the years, I have received a lot of comments saying that the batter was too runny, so they added more flour. No one seemed to believe the recipe. So a redo was definitely a must, sacrifices had to made. It was time to return to the brownie cookie.
I found the original recipe from Fanny from Foodbeam. She’s a pastry chef living in Europe who has long given up blogging. Because she lives in Europe, the measurements for this brownie cookie recipe were in grams. I adjusted the measurements for American baking standards and made them over the weekend to take to a party my 12-year old daughter was invited to. Remember, share the love, share the calories.
How I adapted this to be a gluten free brownie cookie recipe
Now the original recipe called for 1/4 cup of all-purpose flour. Even with that 1/4 cup of flour, the batter is runny and not as stiff as a normal cookie batter. The first time I made these brownie cookies I gave my special baking prayer as I scooped up heaping tablespoons onto the baking sheet.
You know the prayer, “Please work, please work! You better turn out ‘cuz a $%#! lot of chocolate went into this!!!!”
And yes, they turned out beautifully, even with the liquidy batter. NO ADDITIONAL FLOUR WAS NEEDED, FOLKS!!!
Because so very little flour was used in the recipe, I decided to alter it some more. I replaced the flour with cocoa powder. And OMG so much chocolatey flavor and goodness are in these gluten free brownie cookies!!! Super moist and all the texture of a brownie, but in a cookie. Flakey crust on the outside with a moist chocolatey brownie center.
Let me repeat this, even though many people will skip reading this post and ask me anyway, THERE IS NO FLOUR IN THIS RECIPE!
Last thoughts about this fudgy gluten free brownie recipe
I created a video for this recipe, as well, just to show you that the liquidy cookie batter really does bake into a firm cookie. Just pardon the small section missing. My camera apparently stopped taking video in the middle of the mixing process. Oh the joys of shooting video when you are a crew of one! AND THERE IS NO FLOUR IN THIS RECIPE!
So, fellow chocolate addicts, hold your head high and bake up these wonderful brownie cookies and fear not the runny batter! YOU WON’T CARE THAT THERE IS NO FLOUR IN THIS RECIPE.
Wonder why I keep saying there is no flour in this recipe? Read the comments after the post. No one believes me.
- 2 TBS unsalted butter
- 11 oz bittersweet chocolate chips, divided
- 2 large eggs
- 1/2 cup plus 2 TBS granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- Preheat oven to 350ºF.
- Line two large baking sheets with parchment paper or a silicone baking mat.
- In a double boiler, melt butter and 8-ounces of chocolate chips over medium-low heat.
- Cool slightly.
- In a large mixing bowl, mix together eggs, sugar and vanilla extract.
- In a separate bowl, whisk together cocoa powder and baking powder.
- Add the melted chocolate mixture to the egg mixture and stir to combine well.
- Slowly add the dry ingredients, folding them into the batter.
- Once all of the dry ingredients are incorporated, stir in remaining 3 oz bittersweet chocolate chips.
- Scoop 1½ tablespoons of dough onto prepared baking sheets. Yes, the batter is liquidy and that's a-okay!
- Bake for 12 minutes or until they are firm on the outside. Like brownies, do not over bake!
- Leave to cool completely on the baking sheet before transferring. The cookies puff up while baking, then deflate during the cooling process.
Serving Suggestions: For a dark chocolate treat, use dark cocoa powder and dark chocolate chips. You can also stir in white chocolate chips and/or chopped walnuts.
Store in a resealable bag or container at room temperature. Will last this way for up to 5 days.
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Serving Size:1 cookie
Amount Per Serving: Calories: 725.4Total Fat: 53.1gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 0.3gCholesterol: 2.6mgSodium: 10mgCarbohydrates: 75.1gFiber: 9.0gSugar: 57.3gProtein: 9.2g