Brownie Cookies

I’m just going to start out with saying, these are pretty great. Brownie in a cookie form… what could be better?!These are so quick and easy to make, I really recommend you trying them out. The key to making great brownie cookies is to rest the mixture before baking them. This will help to firm the mixture so that they don’t spread too much and that you get a deliciously thick cookie, which therefore the more chocolate the better right?!

  • As I said above, chill the brownie mixture before baking. This will make sure they don’t spread too thin.
  • Sea salt sea salt sea salt!! Always add salt to all your bakes. I can’t stress this enough! It will add so much flavour to the cookies
  • Use a good quality chocolate. If you use cheap chocolate, you will be able to taste it. If you get a chocolate which is at least 53% chocolate solids you will be fine!
  • Make sure to use butter, not margarine. Butter is far superior…. it has a lot more flavour and will help the brownie mixture set firmer.
Makes 10 Large Cookies
170g Dark Chocolate
100g Butter
2 Medium Eggs
35g Golden Syrup
75g Light Brown Sugar
90g Caster Sugar
1/2tsp. Sea Salt
10g Cocoa Powder
110g Plain flour
1 tsp. Baking Powder
  1. Melt the chocolate and butter together. Leave to cool slightly.
  2. In a separate bowl, whisk together the eggs, sugars and golden syrup until light and fluffy.
  3. Add the melted chocolate to the egg mixture, then fold in the flour, cocoa powder, salt and baking powder and mix until well incorporated.
  4. Leave to chill until firm in the fridge. Now preheat the oven to 175 degrees celsius fan.
  5. Using a spoon or ideally an ice cream scoop to scoop balls of the mixture onto a baking tray lined with baking paper. Make sure to leave lots of space between the balls as it will spread! I recommend putting 4-5 balls of brownie mixture per tray.
  6. Place into the oven for about 8-10 minutes until it starts to harden around the edges, sprinkle with sea salt immediately once out of oven.
  7. Leave to set on the trays, drizzle with any extra chocolate and enjoy!
These will last for 3-5 days in an airtight container

Posted by

Hey there! My name is Emily Brook and I am a Pastry Chef, Recipe developer and Food Stylist. I love all things sweet and seasonal! I hope to inspire you with these recipes to create delicious bakes and sweet treats which use and celebrate seasonal food. Along with the recipes I will give you some tips and tricks along the way! Happy Baking!

Leave a Reply