Fudgy Chocolate Brownie Cookies

Baffling to decide between baking up a batch of warm chocolate cookies or a pan of rich fudgy chocolate brownies? This vegan chocolate brownie cookies will definitely blow your mind. They’re fudgy, intensely chocolatey, and have the most gorgeous shiny, crackly crust.

WHAT ARE THE INGREDIENTS YOU WILL NEED?

Making these vegan cookies is almost ridiculously easy. You only need 8 ingredients:

  • Chocolate – I chopped up a few dark chocolate bars, but you could also just use some semisweet chocolate chips.
  • Butter – Unsalted. You can substitute with any neutral flavored oil.
  • Cocoa Powder – Just the usual unsweetened cocoa powder will work great.
  • Flour – I have used all-purpose flour in this recipe, but other varieties may work as well.
  • Sugar – You can use brown or white (granulated) sugar.
  • Water – To make sugar syrup.
  • Baking powder – This is responsible for the crackly aspect of the crust.
  • Salt – I used fine sea salt in the cookies

HOW TO MAKE BROWNIE COOKIES:?

  • Melt the chocolate and butter together, then set aside to cool until warm.
  • Make a simple sugar syrup by heating together the sugar and water, until the sugar is fully dissolved. Set aside to cool until warm.
  • Pour the sugar syrup into the melted chocolate and whisk until combined.
  • Sift in the dry ingredients (flour, cocoa powder, baking powder, salt) and whisk until combined and no flour clumps remain.
  • Scoop the cookie batter onto two lined baking sheets.
  • Bake for about 10-12 minutes, or until the tops of the cookies are crinkly and slightly domed. Cool the pan on a wire rack for about 15-20 minutes, before you try to remove the cookies.
  • Serve while they’re still a little bit warm and enjoy!

And that’s all there is to it! How simple is that?!

PRO TIPS FOR THE BEST BROWNIE COOKIES:

  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake.
  • Use a good quality cocoa powder for a better tasting cookie.
  • You don’t want the mixture to start to boil, the water to evaporate or the sugar to start caramelising – you need to heat it only to the point where the sugar is fully dissolved and no further.
  • These cookies are great with toasted pecans or walnuts mixer into the batter; try adding 1/2 cup.
  • Your cookies will not be fully baked and set when you take them of of the oven but will firm up as they cool down.
  • You can freeze the dough in a big lump or portion the dough out and freeze the balls on a baking sheet then transfer to a freezer bag.

HOW TO STORE BROWNIE COOKIES?

The vegan brownies keep well in a closed container at room temperature for about 1 week.

Freeze the dough on a baking sheet after you roll into balls then place the frozen balls of dough in a freezer bag and they’ll keep for up to 4 months.

FUDGY CHOCOLATE BROWNIE COOKIES RECIPE:

INGREDIENTS:

4 1/4 oz chopped dark chocolate, 60 – 70% cocoa
3 tbsp butter, unsalted
2/3 cup sugar
1/3 cup water
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt

DIRECTIONS:

  1. Melt the chocolate and butter together in a double boiler method, then set aside to cool until warm.
  2. Make a simple sugar syrup by heating together the sugar and water, until the sugar is fully dissolved. Set aside to cool until warm.
  3. Pour the sugar syrup into the melted chocolate and whisk until combined.
  4. Sift in the dry ingredients (flour, cocoa powder, baking powder, salt) and whisk until combined and no flour clumps remain.
  5. Scoop the cookie batter onto two lined baking sheets.
  6. Bake for about 10-12 minutes, or until the tops of the cookies are crinkly and slightly domed. Cool the pan on a wire rack for about 15-20 minutes, before you try to remove the cookies.
  7. Serve while they’re still a little bit warm and enjoy!

RECIPE NOTES:

  1. Measure your flour correctly! Adding too much flour to the recipe is the most common mistake.
  2. Use a good quality cocoa powder for a better tasting cookie.
  3. You don’t want the mixture to start to boil, the water to evaporate or the sugar to start caramelising – you need to heat it only to the point where the sugar is fully dissolved and no further.
  4. These cookies are great with toasted pecans or walnuts mixer into the batter; try adding 1/2 cup.
  5. Your cookies will not be fully baked and set when you take them of of the oven but will firm up as they cool down.
  6. You can freeze the dough in a big lump or portion the dough out and freeze the balls on a baking sheet then transfer to a freezer bag.

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOKINSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!

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