If brownies and cookies were to have a child, this would be it. This brownie cookies are the embodiment of a fudgy brownie with a slightly crisp exterior (just look at those beautiful crinkly tops) – all the best bits in one treat! Easy to make and ready in just 30 minutes.
If you’ve ever found yourself torn between making brownies or cookies, you’re in luck—this recipe for Fudgy Brownie Cookies gives you the best of both! Imagine rich, chewy, and fudgy brownies in cookie form, complete with crisp edges, gooey centers, and those irresistible crinkly tops. The best part? They’re incredibly easy to make and bake in just 10 minutes, making them the perfect quick indulgence for any chocolate lover.
Why You’ll Love These Fudgy Brownie Cookies
These cookies are the answer to every brownie lover’s dream. Here’s why they’ll become a staple in your baking rotation:
- Fudgy & Chewy: The texture is everything you love about a classic brownie—gooey, rich, and dense.
- Crisp Edges: While the centers stay soft and fudgy, the edges bake up nice and crisp for the perfect contrast.
- Crinkly Tops: Who doesn’t love that signature crackled look on a brownie? These cookies have it too, giving them a bakery-style finish.
- Quick & Easy: Ready in just 30 minutes, this is the ideal recipe for when you need a quick chocolate fix or an easy treat to impress guests.
- Fun & Festive: I’ve added a tutorial on how to add the eyes using chocolate, but you can also buy store-bought candy eyes for a whimsical touch, making them perfect for parties, Halloween, or anytime you want to bring a smile to someone’s face.
Ingredients & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)
REFRIGERATED:
- eggs. 100g egg (weight is without shell) – that’s about 2 large eggs if you are in North America.
- butter. 70g (5 tablespoons) of unsalted butter. Straight from fridge is fine as we’ll be melting them.
PANTRY:
- couverture chocolate. You need 210g of good quality dark chocolate for the brownie cookies. If you are making the chocolate googly eyes, you need another 30g of dark chocolate plus around 26 pieces of white couverture chocolate in the shape of discs or callets. (Please see my notes about couverture chocolate.)
A Quick Note About Chocolates For Baking
Couverture chocolate is formulated to contain a higher percentage of cocoa butter so that it melts and pours more smoothly. They are available in dark, milk, white, and even pink! They also come in different shapes such as callets, fèves, bars, blocks, chips, and chunks.
For this recipe, try to look for a dark couverture chocolate. I personally use this Callebaut dark chocolate, but there are many other good brands such as Lindtt and Ghiradeli. When shopping for chocolate, you want to make sure the product is made with cocoa and you want to know the percentage of cocoa in the chocolate you are buying. If the percentage of cocoa (e.g. dark chocolate is at least 35% cocoa and less than 5% milk) is not mentioned in the product, I’d skip it and look for a different brand so you know what you are buying.
If you ever see chocolate “candy melts” in a cake decorating supply store, it’s most likely a compound chocolate and not couverture chocolate. I would not bake with compound chocolate as its taste and function is quite different than couverture chocolates. Compound chocolate serves a purpose and it is cheaper, but don’t use it to bake brownies or cookies.
- salt. You need ¼ teaspoon of fine sea salt.
- brown sugar. 130g of light brown or golden yellow sugar
- flour. All-purpose flour or plain flour – 180g.
- baking powder. You need 1 teaspoon. Baking powder loses its effectiveness so make sure yours are still good! To see if your powder is still good, drop about a teaspoon or so (no need to measure precisely here) into a small bowl of hot water. You should see a healthy amount of bubbles right away. If not, the baking powder has expired, and you should toss it and replace it with a new can.
- baking soda. You need 1 teaspoon. Just like baking powder, baking soda does expire. To do a baking soda test, place 1/4 teaspoon baking soda in a cup and add 2 teaspoons vinegar. Just like baking powder, if baking soda doesn’t bubble, it’s old and should be replaced.
- cocoa powder. You need 10g natural cocoa powder, NOT Dutch Processed.
Recommended Tools
- digital food scale (this is a must…and check-out the cute colors!)
- baking sheet/ half sheet pan
- parchment paper
- large cookie scoop
- cooling rack
Let’s Make Brownie Cookies Step-By-Step
STEP 1. PREP. Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature. Line 1 to 2 baking sheets/ cookie sheets with parchment paper.
Set an oven rack at the middle level and preheat it to (NO FAN) 350 F/ 175 C. Set to 325 F/ 163 C if using convection (with fan) oven.
STEP 2. MELT CHOCOLATE. Place butter and dark chocolate in a dry, microwave-safe bowl. Put the bowl in the microwave and melt it in 30-second intervals. Stir the chocolate with a spatula in between each 30-second blast until all of the pieces are just about melted and look very glossy. STOP at this stage so the chocolate does not urn. Finish by stirring until all the pieces have melted.
STEP 3. Set aside the melted chocolate mixture to cool down for a bit (to 104F) so it will not cook our eggs.
***Melted chocolate starts to harden as it cools so do the next steps continuously while waiting for it to cool down.***
STEP 4. MAKE THE BATTER. In a medium mixing bowl, mix the brown sugar, salt, and eggs. Whip on medium speed using a hand mixer/ stand mixer fitted with whip attachment for about 1 minute, or until you get a slightly lighter color. We want to incorporate a bit of air that will help make the cookies expand, and that expansion will create those nice cracks on top of the cookies.
STEP 5. Add the melted chocolate mixture and mix with a spatula until well combined.
STEP 6. Add the flour, baking powder, baking soda, and cocoa powder, then continue mixing until just combined and no streaks of white flour can be seen. Be careful not to overmix – it will make the texture of your cookies tough. Your final batter should be smooth and shiny at this point.
STEP 7. SCOOP. Immediately scoop the batter (using a large cookie scoop) on your lined baking sheets, giving them about 1.5 inch or so of space to spread. 6 cookies should fit in a half-sheet pan.
PRO TIP: You don’t want your batter to be runny. If consistency is too thin for scooping, leave the batter at room temperature for about 5 minutes. The chocolate thickens as it cools, but loses shines as well so don’t let it sit out for too long. If you have a food thermometer, the ideal temperature of the batter is between 72 and 77 degrees F (22-25 C).
STEP 8. BAKE for 9-10 minutes (around 7 minutes for convection ovens) or until the edges looked set. These brookies would have puffed a bit. Let it cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Your brownie cookies are now ready to be enjoyed! But if you want to fancy it up with some googly eyes, proceed to the next steps.
[OPTIONAL STEP: MAKE THE EYES] In a microwave-safe bowl, pour the dark chocolate and microwave in 30-second increments. Follow the same instructions for melting chocolate in Step 2. Remember to STOP microwaving them when the chocolate pieces are just about melted and look very glossy. Finish by stirring until all the pieces have melted.
Grab any glass/cup and place a small piping bag (improvise with a Ziploc bag) and fold the top of the bag down about halfway to create a cuff. Immediately transfer the melted chocolate into the piping bag, then gently squeeze the melted chocolate towards the bottom of the bag. Snip the end of the piping to make a tiny hole (about 1.5mm) for the melted chocolate to come out.
Place a drop of melted chocolate into a piece of white chocolate callet, then stick it to the cooled brownie. Do this twice to form a pair of eyes. Place a drop of dark chocolate onto the top of each white chocolate to make fun eyeballs.
Serving & Storage Suggestions
These Fudgy Brownie Cookies are delicious on their own, but you can take them up a notch by serving them with:
- A scoop of vanilla ice cream
- A drizzle of melted chocolate
To store, keep in an airtight container at room temperature for up to 3 days. You can also freeze the baked cookies (well-wrapped) for later consumption. I don’t recommend making the cookie dough ahead and/ or freezing the unbaked cookie as the texture would come out different.
More Chocolate Recipes
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Fudgy Brownie Cookies
Ingredients
- 210g good quality dark chocolate (at least 54% cocoa) (I used Callebaut Dark Chocolate but Lindt, Ghirardeli are good options too)
- 70g (5 tablespoons) unsalted butter (cold from fridge is fine)
- 130g brown sugar
- ¼ tsp fine sea salt
- 100g eggs (about 2 large eggs)
- 180g all-purpose flour/ plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 10g natural cocoa powder
[Optional] Googly Eyes
- 30g good quality dark chocolate (at least 54% cocoa) (I used Callebaut Dark Chocolate but Lindt, Ghirardeli are good options too)
- 26 pcs white chocolate discs (I used Callebaut White Chocolate Callets)
Instructions
- PREP. Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature. Line 1 to 2 baking sheets/ cookie sheets with parchment paper. Set an oven rack at the middle level and preheat it to (NO FAN) 350 F/ 175 C. Set to 325 F/ 163 C if using convection (with fan) oven.
- MELT CHOCOLATE. Place butter and dark chocolate in a dry, microwave-safe bowl. Put the bowl in the microwave and melt it in 30-second intervals. Stir the chocolate with a spatula in between each 30-second blast until all of the pieces are just about melted and look very glossy. STOP at this stage so the chocolate does not urn. Finish by stirring until all the pieces have melted.210g good quality dark chocolate (at least 54% cocoa)70g (5 tablespoons) unsalted butter
- Set aside the melted chocolate mixture to cool down for a bit (to 104F) so it will not cook our eggs. *Melted chocolate starts to harden as it cools so do the next steps continuously while waiting for it to cool down.
- MAKE THE BATTER. In a medium mixing bowl, mix the brown sugar, salt, and eggs. Whip on medium speed using a hand mixer/ stand mixer fitted with whip attachment for about 1 minute, or until you get a slightly lighter color. We want to incorporate a bit of air that will help make the cookies expand, and that expansion will create those nice cracks on top of the cookies.130g brown sugar¼ tsp fine sea salt100g eggs
- Add the melted chocolate mixture and mix with a spatula until well combined.
- Add the flour, baking powder, baking soda, and cocoa powder, then continue mixing until just combined and no streaks of white flour can be seen. Be careful not to overmix – it will make the texture of your cookies tough. Your final batter should be smooth and shiny at this point.180g all-purpose flour/ plain flour1 tsp baking powder1 tsp baking soda10g natural cocoa powder
- SCOOP. Immediately scoop the batter (using a large cookie scoop) on your lined baking sheets, giving them about 1.5 inch or so of space to spread. 6 cookies should fit in a half-sheet pan.PRO TIP: You don't want your batter to be runny. If consistency is too thin for scooping, leave the batter at room temperature for about 5 minutes. The chocolate thickens as it cools, but loses shines as well so don't let it sit out for too long. If you have a food thermometer, the ideal temperature of the batter is between 72 and 77 degrees F (22-25 C).
- BAKE for 9-10 minutes (around 7 minutes for convection ovens) or until the edges looked set. These brookies would have puffed a bit. Let it cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
(OPTIONAL) MAKE THE GOOGLY EYES
- In a microwave-safe bowl, pour the dark chocolate and microwave in 30-second increments. Follow the same instructions for melting chocolate in Step 2. Remember to STOP microwaving them when the chocolate pieces are just about melted and look very glossy. Finish by stirring until all the pieces have melted.30g good quality dark chocolate (at least 54% cocoa)
- Grab any glass/cup and place a small piping bag (improvise with a Ziploc bag) and fold the top of the bag down about halfway to create a cuff. Immediately transfer the melted chocolate into the piping bag, then gently squeeze the melted chocolate towards the bottom of the bag. Snip the end of the piping to make a tiny hole (about 1.5mm) for the melted chocolate to come out.
- Place a drop of melted chocolate into a piece of white chocolate disc/callet, then stick it to the cooled brownie. Do this twice to form a pair of eyes. Place a drop of dark chocolate onto the top of each white chocolate to make fun eyeballs.26 pcs white chocolate discs