Fudgy Brownie Cookies
Easy Fudgy Brownie Cookies Recipe: Your Ultimate Sweet Treat!
Indulge in these rich, decadent brownie cookies bursting with chocolate flavor! They have a wonderfully moist and chewy texture, enhanced with the satisfying crunch of pecans or walnuts. Perfect for a quick sweet fix! Makes about 10 cookies, approximately 6cm in diameter (using a 4cm scoop).
Ingredients- 45g All-purpose flour
- 55g Dark brown sugar
- 1 large Egg (room temperature)
- 35g Unsalted butter (room temperature)
- 80g Dark chocolate (finely chopped)
- 1g Baking powder
- 1g Baking soda
- 2g Salt
- 30-40g Pecans or walnuts (lightly toasted for extra flavor)
- Chocolate chips (optional)
Cooking Instructions
Step 1
Ensure all your ingredients are at room temperature. First, combine the finely chopped dark chocolate and room temperature butter in a microwave-safe bowl. Microwave for about 1 minute and 30 seconds, stirring halfway through, until completely melted and smooth. For enhanced nutty flavor, toast your pecans or walnuts in a preheated oven at 170°C (340°F) for 6-10 minutes. Sift the dry ingredients (all-purpose flour, baking powder, baking soda) together in a separate bowl and set aside.
Step 2
In a large mixing bowl, combine the dark brown sugar, salt, and the beaten egg. Using a hand mixer, whip the mixture until it becomes pale and slightly fluffy. This helps dissolve the sugar and create a smooth base.
Step 3
Pour the melted chocolate and butter mixture into the whipped egg and sugar mixture. Mix well with the hand mixer until thoroughly combined and the chocolate flavor is evenly distributed throughout the batter.
Step 4
Add the sifted dry ingredients to the wet ingredients. Using a spatula, gently fold them in until just combined. Be careful not to overmix; overworking the dough can result in tough cookies. Mix until you no longer see streaks of flour.
Step 5
Before the dry ingredients are completely incorporated, add the toasted pecans (or walnuts) to the batter. Gently fold them in. You can substitute walnuts for pecans or add extra chocolate chips at this stage for an even more intense chocolate experience, according to your preference.
Step 6
Cover the brownie cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Chilling the dough makes it easier to handle and helps achieve a wonderfully chewy texture when baked.
Step 7
Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper. Use an ice cream scoop or two spoons to portion the chilled dough onto the prepared baking sheet, leaving some space between each cookie as they will spread. You can gently flatten the tops or leave them as scooped mounds.
Step 8
Bake for 6-8 minutes, or until the edges are set and the tops have developed attractive cracks. The center should still look slightly moist. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Your delicious, fudgy brownie cookies with beautiful cracks are ready to be enjoyed!
