Fudgy brownie cookies
- 12 hours ago
- 2 min read
Everything you love about a brownie, in a cookie that's crisp on the outside and rich and fudgy in the middle with a signature brownie shiny ‘crinkle’ on top. So easy to make and they only take 12 minutes to bake.
Time to prep : 10 minutes
Bake : 12 minutes
Makes : 12
Ingredients
60g butter
220g 70% dark chocolate
100g plain flour
10g cocoa powder
1 tsp baking powder
½ tsp salt
2 eggs
90g caster sugar
90g soft light brown sugar
1 tsp vanilla extract
100g chocolate chips
Flaky sea salt, to finish
Method
Preheat a fan oven to 175°C and line 2 baking trays with baking paper.
Melt the butter and chocolate together in a saucepan (or in a heatproof bowl in the microwave) until it’s three-quarters melted. Remove from the heat (it will continue to melt).
Sift the flour, cocoa powder, baking powder and salt into a bowl and mix to combine.
In a separate bowl, mix the eggs, both sugars and the vanilla together with a hand-held electric whisk on high speed for about 2 minutes, or until frothy and doubled in volume. This is what will give the cookies their shiny, crinkled top.
Turn the electric whisk to low and pour in the melted and slightly cooled chocolate and butter mixture, continue to whisk on low until combined.
Add the flour mixture to the bowl and fold through with a spatula – the mixture should be heavy, glossy and thick. Finally, add the chocolate chips and fold through.
Use a spoon to scoop out the batter (1 heaped tablespoon per cookie) and place on the baking tray in a rough ball. Keep the cookies spaced apart (they will spread in
the oven) on the baking trays, and bake for 12 minutes until their tops are shiny and set with the distinctive 'crinkle' in the top.
Remove from the oven and once cool enough to touch, move them to a wire rack to cool completely. Finish with a pinch of flaked sea salt.
Nutritional Information
(per cookie)
248 calories
4g protein, 32g carbs, 12g fat
Good to know:
Use gluten-free flour to make these GF.
Keep cookies in an airtight container at room temperature for up to 5 days.
Unbaked dough balls can be frozen for up to 3 months. Bake from frozen for 15 minutes.
