Brownie Fudge Cookies (Print Version)
# Ingredients:
→ Chocolate Mixture
01 -
7 ounces (200g) of dark chocolate with 70% cocoa content, finely chopped
02 -
½ cup (125g) of unsalted butter, cut into small pieces
→ Sugars & Eggs
03 -
⅔ cup (150g) of white sugar
04 -
½ cup (100g) of packed light brown sugar
05 -
2 large eggs
→ Dry Mix
06 -
1 cup (130g) of plain flour
07 -
3 tablespoons of unsweetened cocoa powder
08 -
1 teaspoon of baking powder
09 -
¼ teaspoon of salt
10 -
Optional: A sprinkle of sea salt on top
# Instructions:
01 -
Get all your ingredients ready, set the oven to 350°F (180°C), and line your baking trays with parchment. The batter thickens fast, so working quickly helps
02 -
On low heat, melt the butter and chocolate together in a small pot, stirring all the time until smooth. Then put it aside
03 -
Whisk eggs with the sugars for a solid 5 minutes on medium speed using your stand mixer or handheld electric mixer
04 -
Turn the mixer down, then slowly add in the melted chocolate mixture. Mix just for another minute till it's mixed in
05 -
Add your pre-mixed dry ingredients into the chocolate mixture and gently stir until just blended. Use a spatula to scrape the sides for anything missed
06 -
Without delay, scoop out the dough in large portions onto your lined trays, leaving room for spreading. Sprinkle with sea salt if you'd like
07 -
Bake them for 10 to 12 minutes. They'll puff up and crack on top but will flatten a bit when cooled
08 -
Let the cookies rest on the trays for at least 20 minutes, as they'll be delicate and soft right out of the oven
# Notes:
01 -
To get crackly tops, bake all the cookies together on one large tray
02 -
If baking in separate batches, form the cookies ahead of time
03 -
They taste best warm and fresh on the first day
04 -
Store in an airtight container to keep them good for several days
05 -
You can freeze them for weeks if needed