The Best Fudgy Chewy Brownie Cookies Browkies
Ingredients
1 cup 6 oz semi-sweet chocolate, chopped
1/4 cup 1/2 stick unsalted butter
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup mini chocolate chips optional
Flaky sea salt, for sprinkling
Instructions:
Preheat Oven:
Preheat your oven to 350F 175C. Line a baking sheet with parchment paper.
Melt Chocolate and Butter:
In a microwave-safe bowl, melt the chopped chocolate and butter in 20-second intervals, stirring between each, until smooth and combined. Set aside to cool slightly.
Combine Sugar and Eggs:
In a mixing bowl, whisk together the sugar, eggs, and vanilla extract until light and fluffy.
Add Melted Chocolate:
Slowly pour the melted chocolate mixture into the egg mixture, stirring until well combined.
Mix Dry Ingredients:
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Add Chocolate Chips Optional:
Fold in mini chocolate chips, if desired, for extra chocolatey goodness.
Shape and Bake:
Use a spoon or cookie scoop to drop dough balls onto the prepared baking sheet, leaving space between each.
Bake for 8-10 minutes, or until the tops are cracked but the centers are still soft for a fudgy, chewy texture.
Finish with Flaky Sea Salt:
Remove from the oven and immediately sprinkle with flaky sea salt for contrast and enhanced chocolate flavor.
Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes: These brownie cookies are rich, fudgy, and irresistibly chewy, with a crackly top and gooey center. The sea salt adds a touch of flavor contrast, making these browkies the ultimate treat.
Nutritional Information:
Prep Time: 10 minutes Bake Time: 8-10 minutes Total Time: 20 minutes
Servings: About 12-14 cookies
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