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Decadent, fudgy, rich, over-the-top-chocolatey cookies. This is a simple and quick recipe for fudgy brownie cookies that your family will love.

There are two kinds of people in this world: edge of the pan crunchy brownie people and center of the pan fudgy brownie people. I’m all about the gooey, soft center of the pan brownie.

Brownies are a go-to dessert for our family when we need a quick and easy dessert. But when we crave a cookie? We often turn to Fudgy Brownie Cookies. Soft, rich, chewy brownie cookies that you can be serving your loved ones in under 30 minutes.

closeup of a brownie cookie with one bite out

Rich chocolate flavor enhanced with espresso powder.
Fudgy brownie texture that is soft. If you like center-of-the-pan brownies, these cookies are for you!
Makes a small batch of just 12 cookies.
Freezer friendly. They are delicious eaten frozen and stay soft after defrosting.

How to Make Brownie Cookies

It may seem like you need more than just ½ cup of flour to make these cookies, but just trust the process. They turn out delicious!

In a saucepan, melt together 9 ounces of chocolate with butter. Set aside. Chop the remaining 2 ounces of chocolate and set aside.
In a separate bowl combine flour, baking powder, salt, cocoa powder and espresso powder.
In a stand mixer fit with a whisk attachment (or a hand mixer), whip the eggs and both brown and white sugar. Whisk on high speed for 2-3 minutes until light and fluffy. It’s important to whip the butter and sugars this long to get the crinkly top that you know and love in a brownie.
Add the flour mixture to the egg mixture. Change the mixer attachment to paddle attachment. Mix on low speed just until combined. Scrape down the sides of the bowl.
Stir in the cooled chocolate and butter mixture, mix on low speed just until incorporated. Add the remaining, chopped chocolate and fold everything together.
Using a standard size cookie scoop or an ice cream scoop, scoop out the brownie batter onto the prepared baking sheet, dropping them approximately 2 inches (5 cm) apart. Bake for 10 minutes at 350°F (175°C).

The cookies will be very soft when they come out of the oven, so let them cool on the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

a double chocolate chip cookie on a piece of paper

Baking Tips

You can use salted butter for this recipe. If you do, skip the additional salt.
This recipe calls for brown sugar. You can use either light or dark (muscovado) brown sugar. In either case, use ¼ cup (50 g) of brown sugar.
Espresso powder helps bring out the rich flavor of chocolate. These cookies are very rich in chocolate and cocoa, so no worries if you don’t have the espresso powder on hand. You can substitute it for 1 tablespoon of vanilla extract. It’ll do the trick too.

Recipe Variations

Use coarsely chopped white chocolate to add in at the end of mixing. This will give white swirls and some melted white chocolate inside.
Add sprinkles to the batter or on top of the cookies.
Add chopped pecans or small caramel bits.
Fill with vanilla buttercream or ice cream for a brownie cookie sandwich.

closeup of a brownie cookie with salted top

Fudgy Brownie Cookies

4.64 from 11 votes

Decadent, fudgy, rich, over-the-top-chocolatey cookies. This is a simple and quick recipe for fudgy brownie cookies that your family will love!

Servings 12

Prep Time 20

Cook Time 10

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Ingredients

11 ounces high quality dark chocolate (bittersweet)* 300 grams
¼ cup unsalted butter 60 grams
½ cup all-purpose flour 65 grams
¼ teaspoon baking powder
a pinch of salt
⅛ cup cocoa powder 15 grams
1 teaspoon espresso powder
2 large eggs
½ cup granulated sugar 100 grams
¼ cup brown sugar 50 grams
flaky salt for garnish if desired

Instructions

Preheat the oven to 350°F (175°C). Layer a standard oven-size baking tray with parchment paper.
In a pot melt together 9 oz (250 g) of chocolate with butter. Set aside. Chop the remaining 2 oz (50 g) of chocolate and set aside.
In a separate bowl combine flour, baking powder, salt, cocoa powder and espresso powder.
In a stand mixer fit with a whisk attachment (or a hand mixer), whip the eggs and both sugars. Whisk on high speed for 2-3 minutes until light and fluffy. It's important to whip the butter and sugars this long to get the crinkly top that you know and love in a brownie.
Add the flour mixture to the egg mixture. Change the mixer attachment to paddle attachment. Mix on low speed just until combined. Scrape down the sides of the bowl.
Fold in the cooled chocolate and butter mixture, mix on low speed just until incorporated. Add the remaining, chopped chocolate and fold everything together.
Using a standard size cookie scoop or an ice cream scoop, scoop out the cookies onto the baking sheet, dropping them approximately 2 inches (5 cm) apart. Bake for 10 minutes at 350°F (175°C).
Sprinkle the cookies with some flaky salt for garnish if desired. Let the cookies cool on a wire rack and ENJOY!

Notes

*Ghirardelli or Lindt bars work great for this.

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**