Fast-Prep Fudgy Brownie Cookies

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This effortless One Bowl Fudgy Brownie Cookies recipe transforms classic brownies into flavorful fresh-baked cookies. With rich chocolate flavor, a fudgy center, crisp edges, and a shiny, crinkly top, all-in-one- cookies are perfect to satisfy your sweet tooth.

Fast-Prep Fudgy Brownie Cookies

Ingredients for Fast-Prep Fudgy Brownie Cookies

Semi-sweet chocolate ( 8 oz ) 

Unsalted Butter ( 4 tbsp )

Eggs ( 2 large )

Brown sugar ( 1/2 cup, packed )

Granulated sugar ( 1/2 cup )

Vanilla extract ( 1 1/2 tsp )

All-purpose flour ( 1/’3 cup )

Unsweetened Cocoa powder ( 3 tbsp )

Salt ( 1/2 tsp )

Baking powder ( 1/4 tsp )

Chocolate chips ( 1/4 cup, optional )

Fast-Prep Fudgy Brownie Cookies

Make Ahead and Storage Instructions 

Make Ahead:

This cookie dough can be made ahead of time. After mixing the ingredients, cover the bowl with plastic wrap or transfer the dough to an airtight container. Chill it in the fridge for up to 24 hours.

When ready to bake, scoop the dough and follow the baking instructions. Chilling the dough helps the cookies maintain their shape and enhances their flavor.

Reheating:

If you have any leftover cookies, store them in an airtight container at room temperature for up to 5 days to keep them soft and chewy. If you like your cookies warm, microwave them for about 10-15 seconds until they are slightly warm. Don’t reheat them for too long so they don’t become dry and hard.

Storage:

To keep your fudgy brownie cookies soft and chewy, store them in an airtight container at room temperature for up to 5 days. Don’t refrigerate them or they might dry out.

Freezing:

You can freeze these cookies! After baking the cookies and letting them cool down completely, place them in a single layer on a baking sheet and freeze them until solid. Once frozen, you can transfer them to a freezer-safe airtight container.

You can store them in the freezer for up to 2 months. When ready to enjoy them, let them thaw in the fridge or at room temperature. 

 

Fast-Prep Fudgy Brownie Cookies

Fast-Prep Fudgy Brownie Cookies

 

Tips for Perfect Fudgy Brownie Cookies

1. Chill the Dough: 

Chilling the dough for at least 30 minutes in the refrigerator will prevent flat cookies because it helps them maintain their shape while they bake.

2. Use Fresh Ingredients: 

Make sure your eggs and baking powder are fresh so your cookies can rise properly and have the best flavor,

3. Mixing for Shine:

For a shiny, cranky top, beat the eggs, brown sugar, and granulated sugar using an electric mixer for about 4-5 minutes to make the mixture light and airy.

4. Bake Time: 

These cookies should be baked in a preheated 350 F (175 C) for 10-12 minutes, They should have set edges, a cracked top, and a soft center.

5. Add Mix-Ins:

You can customize your cookies by adding 1/4 cup of toasted nuts (pecans or walnuts) or dried cranberries for extra flavor. A teaspoon of espresso powder can also enhance the chocolate taste.

 

Fast-Prep Fudgy Brownie Cookies

Serving Suggestions

Enjoy them Warm: These cookies taste great warm because of their delicious fudgy center. Serve them with a scoop of your favorite ice cream for the best dessert ever.

Mix it Up: for a fun twist, add toasted nuts, dried cranberries, or 2 tsp of espresso powder to enhance their chocolate flavor.

Dunk them: There’s nothing like dunking a warm cookie in cold milk! This is my favorite way to enjoy these fudgy delights!

Fast-Prep Fudgy Brownie Cookies

Fast-Prep Fudgy Brownie Cookies

One-Bowl Fudgy Brownie Cookies have a rich chocolate flavor, fudgy center, crisp edges, and a shiny, crinkly top!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 18 Servings
Calories: 159kcal
Author: Kathy

Ingredients

  • 8 oz semisweet chocolate, chopped
  • 4 tbsp unsalted butter, cubed
  • 2 large eggs, room temperature
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 ½ tsp vanilla extract
  • cup all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • ½ tsp kosher salt
  • ¼ tsp baking powder
  • ¼ cup chocolate chips, optional

Instructions

  • Place the chopped chocolate and butter in a microwave-safe bowl. Microwave and stir in 30-second intervals until melted. Set aside to cool before adding to the egg mixture. You can also use a double boiler for this step.
  • Add the eggs, brown sugar, and granulated sugar to a large mixing bowl or stand mixer. Beat on a low speed until combined. Then increase the speed to medium and beat for an additional 4-5 minutes. The mixture should be pale and airy. Don’t miss this step or your cookies won’t be shiny or cracked.
  • Mix in the chocolate mixture and vanilla extract. Beat on a low speed until combined.
  • Whisk the all-purpose flour, cocoa powder, baking powder, and salt in a medium-sized bowl. Add to the wet ingredients using a rubber spatula just until no lumps of flour remain.
  • Gently fold in the chocolate chips. Cover and chill the dough in the refrigerator for 30 minutes.
  • Preheat the oven to 350ºF. Line two large baking sheets with parchment paper.
  • Remove the dough from the refrigerator. Scoop the dough and roll it into 2-tablespoon-sized balls. Place on the prepared baking sheet, leaving about 2 inches of space between them. Bake in the preheated oven for 10-12 minutes or until the edges are set and the top cracks.
  • Remove from the oven and let the cookies cool slightly. Then, transfer to a cooling rack to cool completely. Enjoy!

Nutrition

Calories: 159kcal | Carbohydrates: 22.2g | Protein: 2.2g | Fat: 8.4g | Saturated Fat: 4.9g | Cholesterol: 29mg | Sodium: 26mg | Potassium: 39mg | Fiber: 1.4g | Sugar: 18.2g | Calcium: 13mg | Iron: 2mg

Frequently Asked Questions about Fudgy Brownie Cookies

Fast-Prep Fudgy Brownie Cookies

1. Why are my brownie cookies not shiny and crackly on top?

Make sure to beat the eggs, granulated sugar, and brown sugar using a stand mixer or an electric hand mixer for at least 4 minutes or until the mixture is airy and pale. This helps to make your brownie cookies shiny and crackly on top,

2. Can I make these cookies without an electric mixer?

No, you should use an electric mixer or a stand mixer for this recipe. If you don’t, the texture of the cookies will change and the top won’t crack.

3. How do I measure flour accurately without a scale?

You can easily measure all-purpose flour using a measuring cup. Spoon the flour into a clean measuring cup and level it off with the back of a knife. Do not pack the flour into the measuring cup.

4. My cookies came out flat, what went wrong?

Not chilling the dough is one of the common reasons why your cookies come out flat. Make sure to chill the dough for 30 minutes before baking. This will help your cookies to spread enough, but not to be flat. Also, make sure to use fresh ingredients. Especially baking powder and eggs.

5. Can I add nuts or other mix-ins to these cookies?

Yes, I like adding ¼ cup of toasted pecans, walnuts, or dried cranberries. Also, you can add 2 tsp espresso powder to enhance the flavor of the brownie cookies.

6. What’s the best way to store these cookies?

Store these brownie cookies in an airtight container for up to 5 days at room temperature to keep them soft and chewy. Do not refrigerate.

7. Can these cookies be frozen for later use?

Yes, these brownie cookies can be frozen. Let them cool completely after baking. Then, place them in a single layer on a baking sheet. Freeze until the cookies are solid. Then, transfer to a freezer-safe airtight container. Store for up to 2 months.

8. How can I tell when my cookies are done baking?

The cookies are done when the edges are set, have a cracked top, and a soft center. Don’t over bake them or they might turn out dry and hard.

 

 

Fast-Prep Fudgy Brownie Cookies

10K Shares

Wednesday 20th of November 2024

Tonie

Monday 23rd of September 2024

These Brownies look Heavenly Delicious Yummy 😋, Thank You For Sharing Your Recipes. GOD Bless You and Your Family, You Have A Blessed Day 🙌 😇 🙏 ☺️.