How to make fudgey brownie cookies (brookies). This recipe for brownie cookies is the EASIEST and quickest I’ve ever come up with, and the results are AMAZING. I’ve given you two ways to do these - either as large cookies, or as mini cookies you can have as brownie cookie “cereal” in a bowl with milk.

How to make Fudgey Brownie Cookies

Scroll down for amounts of ingredients

Step 1

In a heat proof safe bowl melt butter and chocolate together. Microwave it stirring every 30 seconds until fully melted.

In a another clean glass bowl beat together on high( use an electric mixer) the egg and sugar. You want this mixture to tripple in volume and become a light mayonnaise color.

Step 2

Fold in the melted chocolate and butter (which should have slightly cooled down).

Fold in the sifted salt, flour and baking powder.

Cover the batter and set aside for 10 minutes while you preheat the oven.

Step 3

Transfer the mixture into a piping bag. Cut a small opening and pipe your cookies onto a baking sheet lined with parchment paper. If you’re making both the big cookies and the small cookies, make sure to pipe them on to different baking sheets, because they bake for different times.

Step 4

Bake the big cookies in a preheated oven (fan on) at 160 °C (320 °F) for 8 minutes.

Bake the small ones for 4 - 5 minutes.

Once out of the oven, let the cookies sit on the cookie sheet for around 5 minutes, then gently remove them from the papaer and enjoy!

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Pro Tips

Do not use anything less than 70% cocoa dark chocolate for this recipe, otherwise your brookies will be too sweet.

The cookies will be very soft when they come of the oven. So, let them cool for 5 minutes before removing them from the parchment paper. Also, they might stick to the parchment, so please be gentle with cookies while removing them.

There are four key aspects of this recipe that are important to getting a good result, with a soft raised cookie. These are:

Beat the egg well to incorporate air
Do not over-mix the batter when you add the chocolate and flour, otherwise you will knock the air out of the egg mixture
Rest the batter for 10 minutes
Use the fan setting on your oven if you have one.

Watch the video tutorial

Ingredients

(Makes 8 big cookies)

3.5oz (100g) Dark 50 or 70% cocoa chocolate. Do not use anything less than 50 - 70% cocoa chocolate for this recipe.

4tbsp (½ stick / 50g) unsalted butter

1 egg

⅓ cup (75g) granulated white sugar

3 tbsp (25g) all-purpose (plain) flour

¼ tsp baking powder

¼ tsp salt

Instructions

In a heat proof safe bowl melt butter and chocolate together. Microwave it stirring every 30 seconds until fully melted.

In a another clean glass bowl beat together on high (use an electric mixer) the egg and sugar. You want this mixture to triple in volume and become a light mayonnaise color. This should take around 2 - 3 minutes. This stage is IMPORTANT as the beaten egg will give structure to the cookie. If you don't beat the egg long enough, the cookies will turn out flat.

Fold in the melted chocolate and butter (which should have slightly cooled down).

Fold in the sifted salt, flour and baking powder. Careful to not over mix or you may knock the air out of the egg mixture. Once your flour has been incorporated stop folding the batter. Your batter should look soft and loose. Check the video for visuals.

Cover the batter and set aside for exactly 10 minutes while you preheat the oven.

After 10 minutes transfer the mixture into a piping bag. Cut a small opening and pipe your 8 cookies onto a baking sheet lined with parchment paper, leaving enough space between each cookie. These will spread out, but try to pipe these “high” as best you can. Please check video for visuals. If you’re making both the big cookies and the small cookies, make sure to pipe them onto different baking sheets, because they bake for different times.

Once piped, immediately bake the big cookies in a preheated oven (fan on) at 160 °C (320 °F) for 8 - 10 minutes.

Bake the small ones for 4 - 5 minutes.

Once out of the oven, let the cookies sit on the cookie sheet for around 10 minutes. This step is IMPORTANT. If you pick them up immediately they will fall apart. They will slightly deflate as they cool. They will slightly stick to the parchment so allow them to cool before gently removing from the paper. Enjoy!

Please note: The cookies will slightly stick to the parchment so allow them to cool completely, then peel back the parchment paper.

About EmmaFontanella.com

Thanks so much for visiting! I’m Emma Fontanella, a pastry chef based in Rome, Italy and New York in the United States. You might know me from my YouTube channel, Emma’s Goodies. I really believe the best baking is done at home, so this site is where I share my recipes designed for home bakers - from beginners to the most advanced.

Here you’ll find written step-by-step instructions for hundreds of my recipes, along with full video tutorials.

Tried one of my recipes? Please let me know on Instagram - I love seeing what you create! Mention @emmafontanella. Tag #emmafontanella #emmasgoodies