Our Recipe For Homemade Brownie Cookies Is Delightfully Decadent. Intensely Chocolatey, With a Signature Brownie Crunchy Top And A Moist Chewy Center!
My recipe for homemade Brownie Cookies is the only brownie recipe I make that is sought after more than my ever popular Cosmic Brownies. And yes, there are shortcuts for both but why would you buy a brownie cookies from box mixture when my scratch recipe is so easy! love to share these cookies at parties and Sunday dinners. They bring smiles to everyone at the table, and no one can eat just one. My brownie cookies are great year round, at any event from football games to long summer nights, holidays, or just because! So make sure you whip up a batch of these chocolate flavor bombs as soon as you can!
WHAT I LOVE MOST ABOUT THIS RECIPE:
- Made from scratch, no box mix needed
- Incredibly chocolatey
- Easy to double and triple for large crowds
- A perfect year-round dessert
SAVE THIS BROWNIE COOKIES RECIPE
TO YOUR COOKIES OR DESSERT BOARD FOR LATER
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What Ingredients Do You Need to Make Brownie Cookies?
These fudgy brownie cookies are a simple, from scratch recipe that will leave you drooling as you watch them puff and bake. They taste like a soft, chewy version of our favorite; Brownie Brittle.
To make brownie cookies you’ll need unsalted butter, unsweetened chocolate, semi-sweet chocolate chips, flour, baking powder, salt, eggs, sugar, vanilla extract, and chopped pecans. Pecans are optional but recommended.
Sure, you can make brownie cookies with cocoa powder to give them their chocolatey taste, but I find that you get a fudgier, sweeter flavor if you use melted chocolate and chocolate chips!
How to Make Brownie Cookies.
These scratch cookies are just as easy to make as my homemade Red Velvet Brownies, and you won’t even miss the convenience of the box version. You can easily whip up these chewy chocolate brownie cookies in about 25 minutes, total.
Preheat the oven to 350. Melt the chocolates and set aside. Combine baking soda, flour, and salt and set aside. Mix the eggs, and vanilla at medium speed. Gradually add flour mixture until well combined, followed by the chocolate and finally the pecans. Spoon 2 tablespoons of dough onto parchment paper lined baking sheets, spaced 1 inch apart. Bake for 10 minutes..
What can I say, I really do prefer my no mix recipe to both the Betty Crocker brownie cookies AND the Ghirardelli brownie cookies.
- 1/2 cup unsalted butter
- 4 ounces unsweetened chocolate
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups pecans chopped
- Preheat oven to 350 degrees.
- In a microwave-safe bowl combine butter and both chocolates. Microwave for 1 1/2 minutes at 50% power. Remove and stir ingredients to combine. If ingredients aren't melted after being well stirred, microwave for 30 seconds and remove then stir again. Set aside.
- In a small bowl combine flour, baking powder, and salt. Set aside.
- In a large bowl beat eggs, sugar, and vanilla with an electric mixer at medium speed. Gradually add flour mixture, beating until well combined. Add chocolate mixture and beat until well combined. Stir in pecans.
- Spoon dough by 2 tablespoonfuls onto Silpat or parchment-lined baking sheets allow 1 inch spacing between cookies.
- Bake in preheated oven for 10 minutes.
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Recipe Notes for Brownie Cookies:
Chocolate: You can make brownie cookies without chocolate chips, it’s just a matter of choosing a different semi-sweet chocolate to melt. A little experimentation here and there with different chocolates will lead you to the flavors you prefer!
Variations: Brownie Cookies are easy to experiment with, and that’s why they’re so fun to make! Try adding peanut butter, peppermint or walnuts to this versatile recipe! Yum!
Crunchy: This world has two types of people. Those who like the center of the brownie pan, and those who prefer pieces from the crunchy edges. If you like a crunchy brownie, you can bake this recipe for a few minutes longer to create a batch of delightful crispy brownie cookies. Keep a keen eye on them! You don’t want to burn them.
Can You Make Brownie Cookies Ahead of Time?
Chocolate chip brownie cookies (yes, they go by many names), are great for any cookie worthy occasion. Not exactly sure when you’re going to serve them…. No problem here. You can whip this dough up and refrigerate it days before you set out to bake it with no loss in flavor. Remember to cover the batter tightly. You may be tempted to eat all the batter, but remember…raw eggs! And, you can freeze it for months. That said, don’t let that dough sit too long!
How Do You Freeze Brownie Cookies?
You can freeze my brownie chocolate chip cookies uncooked for 6 – 12 months in a freezer safe container. When you are ready to bake them, you can do so by thawing the batter and baking them when thawed completely. If you’ve portioned them out before freezing, you can pop them right on a cookie tray and into a preheated oven!
You can also freeze brownie cookies after they’re made, but you probably won’t have that many leftovers. Simply place them into a freezer safe bag and take them out when you’re ready to enjoy. Microwaving them until gooey makes for a delightful little snack!
How Long Will These Brownie Cookies Stay Soft?
Stored properly, they will stay soft for 2-3 days. Storing them in the fridge will help keep them soft as well! If you really want to throw some investigating behind what keeps a cookie soft, try a few of these tips and tricks!
How Should These Brownie Cookies be Stored?
Short term storage In an airtight container or place them in a Ziploc bag and put them in the fridge. Better yet, combining these methods will keep a chocolate chip brownie cookie soft for quite a while!
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