Best Brownie Cookies
With their fudgy, soft texture and shiny, crackly crust, brownie cookies are always a huge hit at snack time, perfect for a back-to-school treat. They perfectly combine two pastry classics: the crispiness of a cookie and the fudginess of brownies, a pure delight for every chocolate lover!
If you love chocolate, cookies, and brownies, this recipe brings all three together in one irresistible treat. Soft, melt-in-your-mouth, and incredibly indulgent, these brownie cookies are a must-try if you’ve never baked them before.
I’ve been making this recipe for years, and it’s always a favorite with both kids and adults. They’re also known as outrageous cookies, and trust me, they live up to the name!
Intensely chocolatey yet simple to make, they’re the perfect weekend baking project, especially with kids.
For an extra touch of indulgence, sprinkle a little fleur de sel on top before enjoying.
Table of Contents
Tips for Successful Brownie Cookies
Room temperature eggs: As in most recipes, eggs whip up better and give the best results when they are at room temperature rather than cold.
Choice of chocolate: The cocoa content of the chocolate determines the texture of the batter. Using 55% chocolate will make the dough looser than 70%, and the color of the cookies will also be lighter. If you use 55%, you can add a little extra chocolate to balance it out. For the best flavor and texture, I recommend 70% chocolate.
Melted chocolate temperature: To achieve that beautiful shiny, crackly crust on top, use melted chocolate that is lukewarm, almost cool.
Baking temperature: Brownie cookies need to bake quickly to stay soft and fudgy. If they spread too much while baking, reduce the oven temperature to 160°C (320°F).
Video Recipe
Ingredients:
Note: Find the recipe card at the end of the article, which you can print.
- 180 g (6.3 oz) dark chocolate with over 55% cocoa (I use 70%)
- 40 g (1.4 oz) unsalted butter
- 2 eggs (room temperature)
- 110 g (3.9 oz) granulated sugar
- 1 teaspoon vanilla powder, vanilla extract, or 1 packet of vanilla sugar if unavailable
- 75 g (2.6 oz) all-purpose flour
- 150 g (5.3 oz) chocolate chips for the inside
- A few chocolate chips or Smarties to place on top (optional)
Preparation Steps:
Edit: In the video, I whisk the eggs first, but now I start by melting the chocolate; it’s more practical.
Warning! The melted chocolate should not be hot, otherwise you won’t get that shiny, crackly crust on top of your brownie cookies.
Preheat the oven to 180°C (350°F).
Melt the chocolate and butter in a double boiler or over low heat, stir until smooth, and let cool slightly.
In a bowl, whisk the eggs, vanilla, and sugar with an electric mixer or a hand whisk for about 3 minutes, until the mixture becomes lighter and frothy.
Add a small amount of the egg-sugar mixture to the lukewarm chocolate (almost cold but not hardened) and mix well.
Pour the chocolate mixture into the remaining egg mixture and whisk until smooth and homogeneous.
Sift in the flour and gently whisk it in.
Fold in the chocolate chips. Mix well, then let the batter firm up. The dough should not spread when you drop spoonfuls onto the baking sheet.
Butter a baking sheet and line it with parchment paper.
Place 2 teaspoons of dough per cookie, one on top of the other. The dough should not be runny and will spread very little, if at all.
Press chocolate chips or Smarties on top (optional).
Bake for about 10 minutes. As soon as the cookies develop cracks and a shiny crust on top, remove them from the oven.
Lift the parchment paper with the cookies still on it off the baking sheet, and let them cool before removing them.
Warning: they’re highly addictive!
Note:
You can use between 50 and 75 g (1.7 to 2.6 oz) of flour. The dough should not be firm enough to be shaped into a ball with your hands, but it should be firm enough to form small mounds with a spoon that don’t spread too much.
Make sure the chocolate is lukewarm before incorporating it.
If you only use 50 g (1.8 oz) of flour and find the dough too runny, increase the amount up to 75 g (2.6 oz). Flour absorption can vary depending on the type you use.
It’s important to let the dough rest in the refrigerator for a while so it reaches the right consistency and doesn’t spread too much when forming the mounds.
How to Store Brownie Cookies
You can prepare your brownie cookies in advance for the week: they remain perfectly soft for several days when stored in an airtight container.
To restore their fudgy and delicious texture, simply reheat them for a few minutes in a warm, but turned off, oven. They’ll immediately become soft and fudgy again!
And good news: brownie cookies freeze very well. This way, you can always have some on hand for an impromptu snack or a chocolate craving.
Outrageous Brownie Cookies
Chocolate Brownie Cookies Recipe
INGREDIENTS
- 180 g dark chocolate with over 55% cocoa (I use 70%)
- 40 g unsalted butter
- 2 eggs room temperature
- 110 g granulated sugar
- 1 teaspoon vanilla powder vanilla extract, or 1 packet of vanilla sugar if unavailable
- 75 g all-purpose flour
- 150 g chocolate chips for the inside
- A few chocolate chips or Smarties to place on top optional
PREPARATION
- Edit: In the video, I whisk the eggs first, but now I start by melting the chocolate; it’s more practical.
- Warning! The melted chocolate should not be hot, otherwise you won’t get that shiny, crackly crust on top of your brownie cookies.
- Preheat the oven to 180°C (350°F).
- Melt the chocolate and butter in a double boiler or over low heat, stir until smooth, and let cool slightly.
- In a bowl, whisk the eggs, vanilla, and sugar with an electric mixer or a hand whisk for about 3 minutes, until the mixture becomes lighter and frothy.
- Add a small amount of the egg-sugar mixture to the lukewarm chocolate (almost cold but not hardened) and mix well.
- Pour the chocolate mixture into the remaining egg mixture and whisk until smooth and homogeneous.
- Sift in the flour and gently whisk it in.
- Fold in the chocolate chips. Mix well, then let the batter firm up. The dough should not spread when you drop spoonfuls onto the baking sheet.
- Butter a baking sheet and line it with parchment paper.
- Place 2 teaspoons of dough per cookie, one on top of the other. The dough should not be runny and will spread very little, if at all.
- Press chocolate chips or Smarties on top (optional).
- Bake for about 10 minutes. As soon as the cookies develop cracks and a shiny crust on top, remove them from the oven.
- Lift the parchment paper with the cookies still on it off the baking sheet, and let them cool before removing them.
- Warning: they’re highly addictive!
Nutrition
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