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Gluten-Free Fudgy Brownie Cookies

It might look like a cookie, but one bite and you will swoon for these Gluten-Free Fudgy Brownie Cookies!

Gluten-Free Fudgy Brownie Cookies by FamilySpice.com

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 brownie cookies.

I first shared this recipe with you in 2010 — yikes, over 7 years ago! I had all but forgotten about it until the past year. This post has gotten a lot of pinterest traffic and readers have been making and enjoying these gooey brownie cookies. I did have a lot of comments saying that the batter was too runny, so they added more flour. A redo was definitely a must, sacrifices had to made. It was time to return to the brownie cookie.

The original recipe came from Fanny from Foodbeam. She lives in Europe and her measurements 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.

Gluten-Free Fudgy Brownie Cookies by FamilySpice.com

Now the original recipe called for 1/4 cup of all-purpose 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 do turn out beautifully, even with the liquidy batter. NO ADDITIONAL FLOUR IS NEEDED, FOLKS!!!

Gluten-Free Fudgy Brownie Cookies by FamilySpice.com

Because so very little flour is used in the recipe, I decided to alter it 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.

I created a video for this recipe, as well, just to show you that the liquidy cookie batter really does bake into a 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!

So, fellow chocolate addicts, hold your head high and bake up these wonderful brownie cookies and fear not the liquidy batter!

Gluten-Free Fudgy Brownie Cookies by FamilySpice.com

Gluten-Free Fudgy Brownie Cookies

Author:

Laura Bashar | FamilySpice

It might look like a cookie, but one bite and you will swoon for these Gluten-Free Fudgy Brownie Cookies!

Ingredients:

  • 2 TBS butter, unsalted
  • 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

Directions:

  1. Preheat oven to 350ºF.
  2. Line two large baking sheets with parchment paper or a silicone baking mat.
  3. In a double boiler, melt on medium to medium-low heat:
    • 2 TBS butter, unsalted
    • 8 oz bittersweet chocolate chips
  4. Cool slightly.
  5. In a large mixing bowl, mix together:
    • 2 large eggs
    • 1/2 cup plus 2 TBS granulated sugar
    • 1/2 tsp vanilla extract
  6. In a separate bowl, whisk together:
    • 1/4 cup cocoa powder
    • 1/4 tsp 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:
      • 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.

Notes:

Serving Suggestions: You can also stir in white chocolate chips and/or chopped walnuts.

Prep Time:

Yield: 24 cookies

Cook Time:

Total Time:

Gluten-Free Fudgy Brownie Cookies by FamilySpice.com