EASY Brownie Cookies Recipe

If you love brownies, these delicious fudgy brownie cookies are for you! They’re so easy to whip up and give you a rich, decadent brownie cookie with a perfect crackly top that you can make whenever chocolate cravings strike. These easy brownie cookies are the perfect blend of a classic brownie and a chocolate cookie. They are wonderfully chewy, have a fudgy center, and the trademark shiny crinkle top of a brownie.

RECIPE: https://preppykitchen.com/brownie-cookies/

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Hey I’m John canel and today I’m preppy kitchen we’re making some fudgy amazing brownie cookies so let’s get started first off grab 4 oz of bittersweet chocolate and you have a choice here you could use a bar and give it a chop or just grab chocolate chips

And add that right into your bowl the chocolate chips will take a little bit more work to melt and usually you’ll have a little bit nicer chocolate in bar form so today I’m using bars give us a good chop these cookies are pure chocolate flavor and you really want to

Have like all of the chocolate in them so I’m using a bittersweet because it has less sugar and other things added it’s really like almost pure chocolate once your chocolate’s in nice uniform pieces add that into a microwave safe Bowl now we’re going to add 1/4 cup of

Butter so just cut those into pieces plop those in I’m going to microwave this in 20 second intervals on like 60% power you could use high power if you want but give it a stir in between each interval and until it is nice and silky smooth several intervals later my butter

And chocolate are beautifully mixed going to set those aside so they cool down just a little bit and now in a large mixing bowl I’m adding half a cup or 100 G of granulated sugar but we’re not just going to use granulated sugar no no we’re going to use brown sugar

Too it’s a difficult Choice whenever you’re using sugar because you’re like H which one should I use granulated sugar will bake up really nicely it’s not going to give you a ton of spread but brown sugar has the most incredible caramel notes ever so I’m always tempted

To use just brown sugar but for a cookie like this that’s soft and fudgy you’re going to go both ways sugar for the structure brown sugar for the flavor and I’m adding 1/ half of a cup or 110 G of this and you could use light or dark

Brown sugar it’s up to you I am using light whenever I have brown sugar in a recipe I always crumble it into the bowl because those lumps can be rock hard and will never mix so it’s my insurance policy now I want two large room temperature eggs give them a crack and

Add that right in without any of the shells and egg number two I’m also adding a tablespoon of vanilla to give you a wonderful depth of Flavor now here’s the deal this is a foolproof super easy recipe but one step will make it so much better and like more visually appealing and that’s to mix your heart out with the eggs and sugar doing that will dissolve the sugar so instead of being granules it’ll be

Mixed into the liquid of the eggs and that’ll give you that signature crackly shiny brownie top which is one of the reasons I love this cookie so much to begin with because you get all of that nice crackly top and it’s the perfect proportion sometimes my eyes are bigger

Than my mouth and I’m like M eating this giant piece of brownie and afterwards I feel too full but with brownie cookies I’m able to just have one cookie maybe two it’s like it’s just like the perfect proportion mix this on medium to medium high for 1 to however many minutes you

Want and get it to be nice and dissolved so not only are we dissolving the sugars we’re also beating in a ton of air and one thing that can happen with these cookies is they spread too much if that happens it means you didn’t chill them for long enough

And maybe you didn’t beat the eggs too once your sugar and eggs are glossy and beautiful we’re going to add in this also glossy and beautiful mixture of chocolate and butter all right add all of that in mix this in one more time so it’s beautifully combined

So good already oh my gosh it looks like a wonderful Swiss mering buttercream always a good idea to scrape the bowl down there’s going to be some less chocy stuff on the bottom say hello to your scale one more time everything mixes up in One Bowl but

I’m going to use a sifter it’s optional but because of the ingredients we’re using it’s just a good idea zero your scale out if you’re using one I’m going to add 2/3 of a cup of flour that’s 80 g it’s really just a blessing of flour to

Give structure to these cookies if you added too much flour they would lose that fudgy riched quality that just makes them so good they get kind of bready 80 gr exactly I’m also adding in 25 G or 1/4 cup of cocoa powder and here you can see you have a choice Dutch

Process or natural you can use either on this recipe it will work but I developed it with natural cocoa powder it’s a little bit more acidic and it just might give your cookies a tiny bit more lift perfect scales are the most accurate way to measure your dry

Ingredients to balance things out I want half a teaspoon of salt I’m using sea salt today because I love how mellow it is but if you want them to be a little bit more salty you could add an extra pinch in I think it gives you just a

Tiny bit of kick it’s totally personal preference I like things a little bit more salty to Puff things up half a teaspoon of baking powder just a little bit goes a long way here sip this out these pesky cocoa rocks are the reason I want to use a sifter just press

Them through and everything’s fine if you didn’t use the sifter it might be fine but sometimes you have a batch of cocoa powder that’s like so Rocky very frustrating use a spatula and bring the mixture together until it is almost combined oh that’s so pretty just fold

It together until you see some streaks of cocoa powder and flour left now we’re going to add half a cup or 90 g of semi- chocolate chips plop those in and just stir to combine once you fold the chocolate chips then those last few streaks of flour will be

Handily dealt with cover your bowl and we’re going to chill this for at least half an hour if you don’t chill your dough the cookies will spread and become flat and lose that fudgin that we love so into the fridge and we’ll be right back if you love baking delicious things

I hope you hit that sub button and subscribe to the channel WE Post two new full length recipes every week as well as a bunch of shorts so there’s always something delicious on the horizon towards the end of your chill time set your oven to 350 so it’s nice and hot by

The time you’re ready to scoop grab a 1 and 1/2 to 2 tablespoon size scooper and we’re just going to get to work this is really nice and firm now so that chill time basically did some magic 3 in between each cookie should be fine there will be some spread and you don’t

Want them to be connected bake these off in batches or if you don’t want all the cookies at once you can freeze them for later just scoop them out plop them onto a baking sheet and freeze until solid and then transfer to a freezer bag and

You’re good to go those can be baked from Frozen or you can let them come to room temperature my first batch is ready to go into the oven 350 for 10 to 12 minutes until the edges are set and the top is crackled and glossy and you

Go allow your cookies to cool slightly and then they’re ready to enjoy m per perfectly chocy so gooey and amazing on the inside with that nice crisp shell I hope you get a chance to make this recipe and if you like this video check out my cookie playlist to