Fudgy Brownie Cookies

5 from 1 vote

These Fudgy Brownie Cookies are decadent chocolate brownies in cookie form! They're soft and chewy with that classic brownie flavor and only get better by the second day! They're so easy to make, no mixer is needed, just a whisk and spatula! You'd never know it, but these brownie cookies are gluten free, eggless, nut free and can easily be made vegan!

Prep Time15

Cook Time13

Freeze Time30

Total Time58

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: large cookies

Calories: 241kcal

Author: Lee

Ingredients

8 ounces baking chocolate , chopped (Or Enjoy Life Chocolate Chips)
6 tablespoons unsalted butter or vegan baking stick
2 tablespoons vegetable oil
¼ cup milk
2 teaspoons white vinegar
4 rounded tablespoons cornstarch mixed with 6 tablespoons water
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
5 tablespoons cocoa powder (I use 2.5 tablespoons dutch or natural unsweetened and 2.5 tablespoons dark)
1 ¼ cups plus 3 tablespoons multipurpose gluten free flour (I use a multipurpose gluten flour with xanthan gum already in it)

US Customary - Metric

Instructions

Chop the 8 ounces of chocolate into tiny pieces. Place the chopped chocolate in a microwave safe bowl with the 6 tablespoons unsalted butter and 2 tablespoons vegetable oil.
Heat in 15 second increments and stir after each time until the chocolate is completely melted and silky smooth. Set aside
Pour the ¼ cup milk and the 2 teaspoons white vinegar into a small bowl. Stir and let sit 5 minutes. Stir again. It will appear chunky and that's normal. Set aside.
In a small bowl, using a spoon, mix together the 4 rounded tablespoons cornstarch and the 6 tablespoons water until thin and watery. It will be thick and tacky at first.
Into the melted chocolate and butter, whisk in the cornstarch water until fully combined.
Then whisk in the 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 1 teaspoon baking powder and ½ teaspoon kosher salt until combined.
Lastly, add in the milk vinegar mixture and whisk till combined.
Using a spatula, gently fold in the 5 tablespoons cocoa powder and 1 ¼ cups plus 3 tablespoons multipurpose gluten free flour until everything is just combined.
The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min.
When the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
After 30 min, using a large cookie scoop, make 14 scoops with the dough. (I use a 2 ounce cookie scoop).
Flatten the scoops into thick discs.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Place the balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 13 minutes.
I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack.
If you don't let them cool on the pan, the cookies will break apart into a giant mess when you try to lift them up.
Repeat with the remaining dough.

Video

Notes

Only Use Baking Chocolate- Don’t try to use chocolate chips instead of baking chocolate. If you use chocolate chips, the cookies turn into a liquid spread out mess. I know it can be difficult to find chocolate that is made in a nut free facility and is also dairy free. The exception to this is the brand Enjoy Life allergy friendly chocolate chips. They actually work in this recipe.

For smaller cookies: Use a small cookie scoop or roll into 1 inch balls and bake at same temperature for 10-12 min. Make sure to keep dough in the fridge in-between baking the batches. Should make 28 cookies.

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk and vegan baking chocolate.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¼ cups plus 3 tablespoons packed AP flour (241.5 grams) and 5 packed tablespoons of cocoa powder (36.25 grams).

Storing: Keep extra brownie cookies in an airtight container or zip top bag at room temperature for up to 3 days. Heat in microwave a few seconds before serving if you want them warm. Be careful not to burn your mouth.

Freezing: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. Heat in microwave a few seconds before serving if you want them warm. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition