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
- 125g butter, chopped
- 200g dark chocolate, chopped
- 1 cup brown sugar
- 2 large eggs
- 1 cup self raising flour
- 1/4 cup cocoa
- 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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