A delicious Chocolate Brownie Cookie recipe that packs an irresistibly gooey punch when eaten warm straight from the oven.
These Chocolate Brownie Cookies bring together the gooey goodness of a brownie with the chocolatey chewiness of a cookie. They are the perfect fusion between the two mouth-watering worlds! I mean, what’s not to love about the pairing of a fudge brownie with a chewy chocolate cookie?! Yum yum.
We make these Chocolate Brownie Cookies a lot in my home – the family love them! My older two specifically asked if I could create a batch to snack on whilst studying for their year 12 exams (how could I say no?!).
I like to undercook these Chocolate Brownie Cookies just slightly so that they’re deliciously gooey on the inside. They can be frozen, but to be honest they never make it to the freezer in my home – LOL! We like to eat them straight from the oven when they’re still warm, and suffice to say they don’t last long.
SILICONE BAKING TRAY 30CM X 22CM
I have just started using these Silicone Baking Trays and I have to tell you they are amazing! A few years ago I stopped using baking paper and instead used silicone mats. They were kinder on the environment and also saved me $$, but these silicone trays take it a step further. I love them so much I am now stocking them in my shop.
Silicone Baking Tray Features:
- Measures 30cm x 22cm
- High-quality silicone
- Sturdy steel reinforced frame
- Naturally non-stick
- Oven safe to 220 degrees celsius
- BPA free
- Fridge, freezer and dishwasher safe
Chocolate Brownie Cookies
Prep Time | Cook Time | Total Time |
10 mins | 10 mins | 20 mins |
- 125g butter, chopped
- 200g dark chocolate, chopped
- 1 cup brown sugar
- 2 large eggs
- 1 cup self raising flour
- 1/4 cup cocoa
Instructions
- Preheat oven to 180°C, fan forced.
- Grease or line 2 baking trays with baking paper or a silicone mat.
- In a small saucepan, melt butter over a medium heat.
- Reduce heat and add chocolate. Stir until melted.
- Meanwhile, in an electric mixing bowl add sugar and eggs.
- Beat on medium-high speed for 5 minutes.
- Reduce speed to low and slowly pour in the chocolate mixture.
- Sift over the flour and cocoa and fold through. Do not over mix.
- Dollop large spoonfuls (don’t be shy with the large) of mixture onto baking tray, leaving 5cm between as they will spread.
- Bake biscuits for 10-12 minutes or until just starting to crack.
- Rest on tray for 5 minutes before transferring to a wire rack.
By Kat – The Organised Housewife
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16 comments
Hi I don’t understand grams. Can you supply in weights and measures. Thank you
Hi I’m so sorry lovely, I only measure my butter in grams, I don’t use cups to measure it.
Google Measurements for cooking ??
I made these today and they are absolutely delicious!! Only problem I had was the cookies going really flat compared to the picture of yours. They flattened in the oven and then flattened again once out the oven…any advice?
Hi Jen, make sure you make them into balls before putting in the oven (don’t flatten them down) and don’t be afraid to make them big! This should help 🙂 Kat x
I have the same issue as the above comments – tastes nice but didn’t look like the picture – they went very flat.
Sorry to hear this Kim. If you roll the mixture into big balls and don’t press them flat before popping in the oven, they should turn out just like the ones in the pics. Hope this helps 🙂 Kat x
I had the same problem. They were delicious but were flat as a pancake. The mixture was too runny to roll into balls. They spread out as soon as I put them on the tray. They look so good, wondering if the recipe is missing an ingredient as I really want to make them again.
I agree that they are delicious however also flattened or spread on the tray. Too runny to be balls.
Made these yesterday for Mother’s Day afternoon tea.
They were delicious and a big hit.
Fabulous to hear! Thank you for sharing lovely x
For everyone finding the mixture is too runny, firstly beat the eggs & sugar for the full 5 mins – they should be thick and goey and the sugar dissolved. Time yourself, 5 mins is a long time especially with a hand mixer! Second, make sure the melted chocolate/butter is cooled before adding to the egg & sugar mix. Use a good quality flour and they come out just like the description :). Thanks Katrina!
Thank you 🙂 Kat x
These were a massive fail. Tasted like a very flat cake.
Hi Natasha, make sure you beat the eggs and sugar for the full 5 minutes, and make sure the melted chocolate/butter is cooled before adding to the mix. This should help 🙂 Kat x
Can these be made in a Thermomix?