Fudgy Brownie Cookies

With its crackled crust and gooey centre, this hybrid dessert is the best of both worlds.

With its crackled crust and gooey centre, this hybrid dessert is the best of both worlds

(Photography by Michael Gozum)

Sometimes the need to bake is strong, but the desire to actually be in the kitchen is lacking. These are the perfect compromise; from-scratch baking without a huge mess or time commitment, but with all the delicious results! A thick, chocolate batter made with melted semi-sweet chips, a hint of instant espresso powder and less than a cup of flour makes this recipe very pantry-friendly. The finished results yield a beautifully crackled crust and a fudgy centre — think muffin tops, but the brownie version. 

Fudgy Brownie Cookies

Just like traditional brownies, feel free to customize these to your tastes. You can dress these up with your favourite inclusions, such as mini chocolate chips, cocoa nibs, or chopped nuts for a little crunch (up to ¾ cup of finely chopped inclusions will work). Sprinkle these with a pinch of large flake sea salt before baking for a sweet and salty finish. If mocha flavour is your thing, you can increase the amount of instant espresso powder to 1 tablespoon. Or, add 1 teaspoon of mint extract with the vanilla extract for a classic flavour combo. 


  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup unsalted butter
  • ⅔ cup packed brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • ½ tsp instant espresso powder (optional)
  • ½ tsp vanilla extract


Whisk the flour together with the cocoa powder, baking powder and salt; set aside. Place chocolate and butter in a heatproof bowl and microwave on high at 30 second intervals, stirring in between intervals, until melted and smooth. Cool slightly. 

Meanwhile, in the bowl of an electric stand mixer fitted with the paddle attachment, combine the brown sugar, granulated sugar, eggs, espresso powder (if using) and vanilla. Beat on medium-high speed, for 5 minutes or until pale and creamy. Reduce the speed to low, slowly pour in the chocolate mixture and stir just until combined. Add the dry mixture and stir just until moistened. Cover and chill for 1 hour or until firm. 

Preheat the oven to 350F degrees. Line two large baking trays with parchment paper. Scoop the dough into rounded tablespoon mounds and drop them onto the trays, about 2 inches apart. 

Bake for 8 to 10 minutes or until the cookies have set around the edges but are still slightly wet in the centre. Cool on the tray for 5 minutes, then carefully transfer them to a wire rack to cool completely. The tops will continue to crackle as they cool. Store at room temperature in an airtight container for up to 5 days. 

Yield: Makes 32 cookies

Sabrina is owner and Chief Culinary Officer of SF Creative Culinary Services, an all-inclusive content marketing agency, based just outside Toronto serving food & beverage brands all over the world. Follow along on Instagram @sf_creativeculinaryservices

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