Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fudgy Brownie Cookies

Recipe by Evelyn Marcella Rivera

Rich, fudgy brownie cookies with shiny, crackly tops and dense, soft centers — like the gooey middle of a brownie tray in cookie form. Made with melted dark chocolate and condensed milk for deep chocolate flavor.

  • Total Time28 minutes
  • Yield12 cookies 1x

Ingredients

Units Scale
  • 200 g dark chocolate (1 1/4 cups, chopped)
  • 60 g unsalted butter (1/4 cup)
  • 90 g caster sugar (about 1/2 cup)
  • 45 g brown sugar (3 tbsp + 1 tsp, packed)
  • 120 g condensed milk (1/3 cup + 1 tbsp)
  • 35 g milk (2 tbsp + 1 tsp)
  • 1 teaspoon vanilla extract
  • 55 g all-purpose flour (scant 1/2 cup)
  • 18 g cocoa powder (3 tbsp)
  • 12 g cornstarch (1 1/2 tbsp)
  • 1/4 teaspoon baking powder
  • 1 pinch baking soda (tiny pinch)
  • 1/4 teaspoon salt
  • 100 g chocolate chips (1/2 cup + 2 tbsp, plus extra for topping)

Instructions

  1. Melt the dark chocolate and butter together until smooth and glossy. Let cool slightly.
  2. Add the caster sugar and brown sugar and whisk well for 2 to 3 minutes, until the mixture looks slightly lighter and glossy and the sugars begin to dissolve.
  3. Add the condensed milk, milk, and vanilla and whisk until smooth and combined.
  4. Sift in the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Fold gently until just combined — do not overmix.
  5. Fold in the chocolate chips. The batter will look thick, glossy, and brownie-like.
  6. Preheat the oven to 350°F (175°C). Scoop onto a lined tray with plenty of space between cookies, as they spread. Top with extra chocolate chips if desired.
  7. Bake 12 to 15 minutes, until the tops are set and crackled but the centers still look soft. As soon as they come out, use a large round cutter, bowl, or ring to swirl around each hot cookie and shape it into a perfect circle.

Notes

Whisk the sugars into the warm chocolate for the full 2-3 minutes — this is what creates the crackly top. Use good dark chocolate (about 55-70%). Low flour plus cornstarch keeps the centers fudgy; don’t overmix. Pull the cookies while the centers still look soft, as they firm up while cooling. Swirl them with a round cutter while hot for perfectly round cookies. Store airtight at room temperature a few days, or freeze baked cookies or scooped batter.

  • Prep Time: 15 minutes
  • Cook Time: 13 minutes

Find it online: https://blesseddish.com/fudgy-brownie-cookies/