Brownie Cookies

So, Let Me Tell You How Brownie Cookies Saved My Sanity

Alright, so picture this: it’s a dreary Sunday, I’ve promised my cousin I’d bring dessert (honestly, I’d rather nap but here we are) and there’s only like, half a bar of chocolate left in the pantry. Usual brownies are out, plain old cookies feel kind of meh—so what do I bake? Brownie cookies! These little chocolatey wonders are basically what happens when you can’t be bothered to cut brownies, but you still want all that rich, gooey drama. If you’ve ever found yourself eyeing the corner piece in a brownie tin but also love stealing cookie dough when no one’s looking, these might just be your jam. And hey, if you end up licking the bowl, I won’t judge—who’s counting?

Why You’ll Probably Fall For These (Like Me)

I whip these up whenever my family can’t make up their minds between cookies and brownies (spoiler: they never can). The first time I made them, my daughter thought I’d invented a whole new dessert—gotta love the ego boost. Plus, they come together faster than you’d think; and they’re forgiving, even when I’m distracted and accidentally forget the eggs until the last second (yep, happens more often than I should admit). If I’m feeling really lazy, I just dump in a handful of whatever chocolate chips I can find. Honestly, they’re way less fussy than most cakes or even proper brownies, which is a godsend on weeknights. The only problem? They disappear before I can tell people I actually made them.

What You’ll Need (Substitutions Welcome!)

• 200g dark chocolate, chopped (I sometimes use milk chocolate if that’s all there is. My friend swears by 85% cocoa, but any supermarket bar works.)
• 2 tbsp butter (honestly, margarine’s fine in a pinch, though it tastes a bit different—nobody at my house notices after the third bite)
• 100g white sugar (I use caster sugar but granulated is ok. I’ve tried brown sugar—it’s chewier, but my brother claims it’s better)
• 2 eggs (“medium” or “large” seem interchangeable. One time I only had one and the cookies just came out thinner)
• 70g plain flour (or a generous half-cup—I’m not always precise. I’ve snuck in cake flour once; couldn’t tell)
• 1/4 tsp baking powder (or, skip it for extra fudgy vibes)
• Big pinch of salt (my grandmother always doubled this, but I stick with one pinky and call it a day)
• Optional: handful of chocolate chips, walnuts, or even dried cherries (I like adding all three when I’m feeling ambitious—rarely happens)

My Slightly Chaotic Method (Stick With Me Here)

1. Melt the chocolate and butter together. I usually just pop the bowl in the microwave, 30 seconds at a time, giving it a quick stir in between. Or do it old-school over a saucepan if you’re fancy. It’ll look weirdly glossy and a little runny—that’s perfect.
2. Whisk in the sugar. Do this while the chocolate mix is still a bit warm—it helps dissolve the sugar, I think? (Not a chemist, but it works for me.)
3. Add the eggs one at a time, whisking like mad after each. The batter thickens up here, and I usually sneak a taste, which I know I shouldn’t, but who’s going to stop me?
4. Sift in the flour, baking powder, and salt. “Sift” is an optimistic word—I just dump it in, but if you’ve got one of those fancy sieves, go for it. Stir until it looks almost smooth, but don’t overthink it. Fold in anything else (chips, nuts, etc.) here, unless you forgot, in which case toss them on top right before baking.
5. Scoop the dough onto a lined baking tray—maybe walnut-sized blobs, but tbh, I use two spoons or even just my hands if I can’t find my scoop. If they look messy, that’s fine. Perfection isn’t the goal here.
6. Bake at 180°C (350°F) for about 10–12 minutes. They’re done when the edges look set but the middles are still a tiny bit squidgy. Don’t worry if they seem slightly underbaked—they’ll firm up as they cool. Trust me, less is more here, unless you like hockey puck cookies.
7. Cool on the tray for 5–10 minutes (or as long as you can stand—not long in my case) before moving to a rack. If you eat one warm, yes, it’ll fall apart. Also yes, it’ll taste amazing.

Notes No Pro Would Admit (But I Will)

• If you forget to line your tray, use a bit of butter; the bottoms might get chewy, but sometimes I prefer it.
• Once I tried baking two trays at once—big mistake. Bottom tray burned, top one was still gooey. Best to do it one tray at a time, even though it’s a faff.
• Don’t worry if the batter seems runnier or thicker than usual. Weather, egg size, mood of the kitchen gods—who knows?

Variations I’ve Messed Around With (Not All Winners)

• A tablespoon of instant espresso powder in the batter = ultra grown-up flavor. My kids are suspicious, but I think it’s fantastic.
• Peanut butter swirl: Didn’t look great, but tasted like a guilty pleasure. My partner hated it (more for me!)
• Gluten-free flour swap: Actually, I find it works better if you chill the dough first so they don’t go too flat.
• Chili flakes? Tried it once, got mixed reviews. One friend said it was “bold”… so, take that as you will.

Equipment (But Improvise If You Must)

• Medium bowl for melting and mixing—mine’s older than me, honestly.
• A baking tray (or a pizza tray once when I couldn’t find the proper one; still worked!)
• Parchment paper, but honestly, a nonstick tray with a smear of butter will do in a pinch.
• Whisk or fork. Electric beaters if you’re feeling energetic, but arm muscles are fine by me—more cake, less gym, right?

How To Store Brownie Cookies (Assuming Anyone Lets You)

So technically, these keep in an airtight container for 3–4 days at room temp. But—and this genuinely isn’t humblebragging—they never last more than a day in my house. On the off chance you do have leftovers, try tucking one in the microwave for 10 seconds next day. Even better with coffee. Or, if you’re tempted, freeze the dough in blobs, then bake straight form frozen (just add a couple of mins to baking time).

Best Ways To Serve These Up

Honestly, you could have these straight from the tray. My crowd goes nuts when I sandwich two with ice cream—messy, but worth it. Sometimes we make little stacks, drizzle them with extra chocolate sauce or whipped cream (mainly because my son loves the drama of pouring things). If you’re going ultra casual, there’s this coffee I get from Hasbean that pairs really well—just sayin’.

Pro Tips (a.k.a. Mistakes I’ve Actually Made)

• I once tried rushing the “cool-on-tray” bit—ended up with a handful of cookie mush. Just let ‘em be for a few minutes; seriously.
• If you don’t whip the eggs in well enough, the batter can get streaky (I learned the hard way, trust me, just get in there and whisk like you mean it).
• Thought I could use all baking soda once instead of baking powder—it turned out weirdly flat and tasted kind of metallic. Stick to powder if you can.

FAQ: Real (and Sometimes Odd) Questions I Get

• Can I halve the recipe? For sure, just use one egg. Actually, I find it works better if you beat the egg first and measure out half by weight or eyeball (not scientific, but it works OK)
• Can I make these dairy-free? Yep, swap butter for coconut oil or a vegan spread—texture might change a tad, but flavor holds up. Oh, and check your chocolate’s vegan. I found this guide useful.
• Why are my cookies flat? Probably your chocolate-butter mix was too warm when you added the eggs. Or the kitchen gremlins were out. Chill the dough a bit if it looks super runny.
• Does it matter if I don’t have chocolate chips? Not at all! Chop up a chocolate bar, or honestly, just skip ‘em. These still taste banging without extras.
• Do I have to use fancy cocoa? Nope. Supermarket brand works. I only use pricey stuff when I’m showing off for guests.
• What’s the difference between a brownie cookie and a brookie? Ooh, good one! Brownie cookies are basically brownie batter baked as cookies. Brookies are, like, a cookie and a brownie baked together—two batters in one. Never bother with brookies, too much washing up for my taste.

Oh, and by the way, if you’re curious about the quirks of baking and ingredient swaps, Sally’s Baking Addiction explains it way better than me. Definitely worth a read if you’re up for a rabbit hole.