Fudgy Brownie Cookies Recipe

These fudgy brownie cookies recipe is gooey, rich, and full of deep chocolate flavour, and this is going to be your new favourite recipe. The browned butter adds a nutty warmth that takes every bite to another level, and that shiny crinkle top makes them look just as good as they taste. These are the kind of brownies you bake once and instantly want to make again.

Why you will love this recipe?

If you love the deep richness of a fudgy brownie and the soft chewiness of a warm cookie, then this recipe is truly for you. These brownie cookies give you that perfect shiny crinkle top that everyone loves, and underneath it is the most amazing fudgy centre that stays soft even after cooling.

Expert Tips for Best results!

• Activate the yeast properly – Make sure the yeast mixture becomes bubbly before adding the flour. This guarantees a soft and well risen bread.
• Expect a sticky dough – The dough will be sticky in the beginning. Lightly oiling your hands helps you knead it without adding too much extra flour.
• Proof twice for better texture – Allowing the dough to rise again after dividing gives the naan an even softer and fluffier finish.
• Make deep indentations – Pressing your fingers into the dough helps it bake evenly and gives it that traditional Afghani look.
• Bake on high heat – A hot oven creates a soft inside with a slightly crisp top layer.
• Do not overbake – Take the naan out once it turns golden. Overbaking can make it tough instead of soft.

How to make Fudgy Brownie Cookies Recipe?

Step 1: Melt the Chocolate

First, preheat your oven to 180°C. In a microwave safe bowl, combine the butter and dark chocolate. Heat in short intervals of about twenty seconds, mixing in between, until the chocolate melts completely and the mixture becomes smooth. Set the bowl aside to cool slightly while you prepare the next step.

Step 2: Whip the Sugars and Egg

In another bowl, add the egg, vanilla, white sugar and brown sugar. Using an electric mixer, whip the mixture for about five minutes until it becomes thick, pale and glossy. This step is important because it helps create the shiny crackly top after baking.

Step 3: Combine the Mixtures

Once the sugar mixture is ready, pour the melted chocolate mixture into it. Gently fold everything together with a spatula until it is fully combined and smooth.

Step 4: Add the Dry Ingredients

Now sift in the flour, cornflour, cocoa powder, baking powder and salt. Fold the mixture gently and only until everything is combined. Add the chocolate chunks and fold again. The batter will be thick and glossy.

Step 5: Scoop and Bake

Lightly brush a little oil on an ice cream scoop to help release the dough easily. Scoop the cookie dough onto a lined baking tray, leaving space between each portion. Bake the cookies at 180°C for eight to twelve minutes, just until the tops are shiny and crinkly. The centres should still look soft and slightly under baked.

Step 6: Let Them Set

Finally, remove the tray from the oven and allow the cookies to rest on the baking tray for ten to fifteen minutes. The cookies continue to set as they cool, which helps keep the centre fudgy.

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