Best Ever Brownie Cookies Recipes

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

BROWNIE COOKIES

Steps:

• In a small mixing bowl combine flour and baking powder.
• Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
• Bake cookies for 12 to 15 minutes.

BROWNIE COOKIES

Steps:

• Melt the butter in the microwave. Add a cup of Chocolate Chips and stir until Chocolate Chips are combined with butter and completely melted. Set the chocolate aside to cool while you make the rest of the cookie dough.
• Add the Granulated and Brown Sugar, Eggs and Vanilla to a mixing bowl and mix 2-3 minutes or until light and frothy.
• Pour in the melted chocolate and mix until combined.
• In a separate bowl, add the flour, cocoa powder and baking powder and mix until cocoa powder is completely mixed with the flour.
• Add the flour and cocoa mixture to the cookie batter a bit at a time and mix until thoroughly combined.
• Add Chocolate Chips to the cookie dough.
• Chill the dough for one hour.
• Roll the dough into a ball and place on a prepared cookie sheet.
• Bake in a pre-heated 350 degree oven for 9-11 minutes or until the cookie is set around the edges.
• Cool on a cooling rack.

BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper and set aside
• Add the 8 ounces of chocolate (please note this is 8 ounces by weight, not volume! see notes if you don't have a kitchen scale) to a bowl and melt in 30 second intervals in the microwave, stirring between each interval until fully melted. Alternatively, add to a double boiler and melt on the stove.
• Melt the coconut oil and measure out 1/3 cup. Set the chocolate and oil aside for now.
• In a mixing bowl or bowl of a stand mixer, beat together the eggs and sugar for about 2 minutes with an electric mixer. The long mixing time is key for the shiny crackly tops! After 2 minutes, beat in the coconut oil, melted chocolate and vanilla.
• Beat in the cocoa powder, corn starch, flour, baking powder and salt. Be sure to spoon and level the flour. If you're using the espresso powder, also add this in now. I usually don't use it, but if you want a really rich chocolate flavor, it will do just that! The batter will be like a thick brownie batter, but not thick like traditional cookie dough. This is what you want!
• Fold in the chocolate chips. Spray a medium cookie scoop with oil (this will help with the scooping since the dough is a bit sticky) and quickly scoop the dough and add to the prepared baking sheet, leaving a bit of space in between for spreading. Add a few extra chocolate chips on top if desired. The sooner you can get the cookies in the oven, the better. If the batter sits for too long, the cookies won't get shiny/crackly.
• Bake for 11-14 minutes, I usually do 12 in my oven. They will continue to firm up as they cool so you want them slightly soft when they come out of the oven.
• Use a round cookie cutter to swivel around the cookie to create a perfectly round shape.
• Let cool on the baking tray, then sprinkle with sea salt flakes and enjoy! It's important to let them cool completely, otherwise the center of the bottoms can stick to the parchment a bit, so try to wait a good 20-30 minutes if you can!

THE BEST EVER FUDGE BROWNIES

Steps:

• In a medium saucepan, melt butter or margarine on low heat.
• Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
• Add in flour, cocoa, baking powder and salt.
• Stir in chips and nuts if desired.
• Bake at 350 for approx 25-30 minutes, depending on your oven.
• Do not over-bake.

ABSOLUTELY BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.