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Brownie Cookies

Brownie Cookies

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5 from 1 review

  • Author: Katie Deacon
  • Total Time: 27 minutes
  • Yield: 10 cookies 1x


Recipe adapted from Edd Kimber


Units Scale

200g dark chocolate (70% cocoa solids), finely chopped
125g unsalted butter, diced
150g caster sugar
100g light brown sugar
2 large eggs
130g plain flour
3 tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt (plus flaked sea salt for sprinkling)


Temperature and timing is very important with this recipe so before you start get all the ingredients weighed out, two baking trays lined with parchment paper and the oven preheated to 180C.

Place the butter and chocolate into a saucepan over a low heat and melt, stirring until smooth. Remove from the heat and set aside. In the bowl of a stand mixer fitted with the whisk attachment,  whisk together the eggs and sugars for exactly 5 minutes. Once the eggs have been mixing for exactly 5 minutes pour in the chocolate mixture and mix for a minute or so to combine. Meanwhile mix together the dry ingredients, sieving the cocoa powder if it has lots of lumps. Add the dry ingredients and mix very briefly just until combined. Use your spatula to give one last mix, scraping the bottom of the bowl to make sure everything is evenly combined. Using an ice cream scoop plop the cookie batter onto your prepared baking sheets making sure to leave a couple of inched between each cookie for spreading.  Sprinkle each cookie with a little flaked sea salt before placing into the oven and baking for 12 minutes.  The cookies will be very soft so allow them to cool on the baking trays for at least 20-30 minutes before removing from the tray to cool completely.


Make sure you have your baking trays lined, oven preheated and all ingredients weighed out and ready to go as timing is everything with these cookies.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Cuisine: Baking


  • Serving Size: 1 Cookie
  • Calories: 309
  • Sugar: 17.2g
  • Sodium: 20.9mg
  • Fat: 19.1g
  • Carbohydrates: 31.2g
  • Protein: 4.2
  • Cholesterol: 65.3mg