Fudgy Brownie Cookies

Top view of a white table covered in brownie cookies with a glass of milk in the center and a brownie cookie on the top of the glass

these fudge brownie cookies are super rich and chewy with a fudgy center. They may look like a cookie, but each bite is pure brownie bliss. This recipe uses zero flour, making it gluten-free and the batter requires zero chill time.

Course Cookies

Cuisine American

Keyword brownie cookie recipe, brownie cookies, brownies cookies, brownies cookies recipe, gluten free brownie cookies

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 725.4kcal

Author Laura Bashar | Family Spice

Ingredients

2 tablespoon unsalted butter
11 oz bittersweet chocolate chips divided
2 large eggs
½ cup granulated sugar
2 tablespoon granulated sugar
½ teaspoon vanilla extract
¼ cup cocoa powder
¼ teaspoon baking powder

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Instructions

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.

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Notes

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.

TO STORE: Store any leftover cookies in an airtight container on the counter for up to one week. Or you can keep them in the refrigerate for up to 2 weeks.

TO FREEZE: You can also freeze the baked cookies. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months. If you want to freeze raw cookie dough, it will keep for up to 2 months.

Nutrition