Chewy edges and soft centers; these super indulgent Brownie Cookies are a delicious thing to bake.
Plus, they are really easy to make and taste great refrigerated or at room temperature!
This is a sponsored post on behalf of OXO. All opinions are mine alone.
Christmas is here and we are baking some delicious cookies for the past few weeks. Some eggless ones, some healthy ones and few super indulgent ones.
At the end of the festive season it is fun to put all the cookies together and make a BIG box of deliciousness. We have been doing that for a few years and this year would be no different.
What is happening again this year is the Annual Cookies for Kids; a fight against pediatric cancer. OXO is a partner with them again. They have pledged to donate $1 per cookie baked in this month.
I have been working with them for the last few years and it is great to do so again. If you share a post on social media for the cause it would be great.
Register here to participate in a bake sale. They sent me a bunch of amazing things that helped me bake these eggless brownie cookies super easily.
What are Brownie Cookies?
These cookies are so easy to describe; the name says it all! Fudgy, chocolate-y and delicious; these cookies are a mix of brownie and cookies in one.
The addition of chocolate chips make them yummy and they would be great with some added walnuts and pecans. These Brownie cookies is borderline indulgent. They have butter and sugar but also have a LOT of flax seeds. Flax is popular for a lot of health benefits and are in a great proportion here.
Inspired by brookies these are not exactly that. They taste like brownies throughout and do not have a separate cookie dough.
These brownie cookies are super easy to make and can be made quickly. They do not need any resting time or refrigeration.
These Brownie Cookies
- are fudgy, full of chocolate and indulgent.
- are made eggless by using flax meal as a replacement for eggs.
- make a great treat for the Holidays and a great snack throughout the year.
- Come together in under an hour as it does not need any resting time or refrigerating the dough.
These brownie cookies are a great way to get kids involved in the kitchen. With just a couple steps that a child cannot do, kids would enjoy making these cookies for the Holidays.
If you love giving edible gifts, these brownie cookies would be ideal! Everyone loves them and they are easily scalable too.
Ingredients needed
All purpose flour: These cookies are essentially made of flour. I used all purpose flour and have nit tried them with wheat flour yet.
Sift the flour before adding it to the mix if you like.
Sugar: I used brown sugar in the recipe. Powdered jaggery or even white sugar can replace it perfectly. Pick what you have.
Flax Seeds: As these brownie cookies are eggless, flax meal mixed with water is used to replace the eggs. 1 tablespoon flax meal with 3 tablespoon water replaces each egg in the recipe.
This replacement works well for all baking recipes like cakes, cookies and breads.
Butter: Unsalted butter at room temperature is needed for the recipe. If using salted butter, skip the salt added to the recipe. Ensure the butter is at room temperature.
Unsweetened Cocoa Powder: These indulgent chocolate cookies need some good quality cocoa powder. This makes all the difference in the recipe.
Pick the unsweetened one as we are adding some sweetener on the side.
Chocolate bar: As these cookies are FULL of chocolate, I have added some melted chocolate to it. I picked a semi-sweet one, it can be replaced with dark chocolate bar too.
Chocolate Chips: I used semi-sweet chocolate chips in the recipe. These can be replaced with dark or white chocolate chips too.
Apart from these, the basic baking ingredients like baking soda, a pinch of salt and some vanilla extract is used in the recipe.
Step by Step Instructions
Preheat oven to 350 F/180 C. Line a baking tray with a baking sheet.
1- Process the flax seeds till ground and add water to it. Mix and let it stand for 10 minutes till it thickens. Use the flax meal directly if that is what you are using.
2- Chop the chocolate slab and melt in the microwave for 1-2 minutes till it melts. Remove every 30 seconds and stir before placing in the microwave again. Set aside to cool.
3- In the base of a stand mixer add butter and sugar. Mix till the mixture becomes pale yellow.
4- Add the cooled melted chocolate and mix well.
5- Mix in the flax meal and vanilla extract. Process till smooth.
6- Add in flour, baking soda, salt and cocoa powder.
7- Mix till the mixture comes together. If it is very dry, add a tablespoon of milk.
8- Mix in the chocolate chips if using.
9- Using a cookie scoop, place scoops of the dough on a baking tray. Ensure there is some space between the balls.
10- Add some more chocolate chips on top.
11- Place in the oven and bake for 13-15 minutes, till the cookies are no longer jiggly.
12- Remove and let them cool. They might be super soft to touch, they harden as they cool.
Tips and Notes
- Ensure all the ingredients are at room temperature before starting.
- Make sure the chocolate is not very hot when pouring it into the mix. The butter will melt completely if the chocolate is hot.
- These cookies do not spread a lot but they flatten on baking. So leave about an inch on all the sides.
- The cookies are pretty delicate when out of the oven. Let them cool down a little before transferring them.
Recipe Card
Eggless Brownie Cookies
Ingredients
- All purpose flour ¾ cup
- Sugar ¾ cup
- Unsweetened Cocoa Powder ¼ cup
- Unsalted Butter ⅓ cup
- Semi-sweet Chocolate 1 ½ cup
- Flax seeds 2 tbsp
- Water 6 tbsp
- Pure vanilla extract 1 tsp
- Baking Soda 1 tsp
- Salt a pinch
- Semi-sweet chocolate chips ¼ cup
Instructions
- Preheat oven to 350 F/180 C. Line a baking tray with a baking sheet.
- Process the flax seeds till ground and add water to it. Mix and let it stand for 10 minutes till it thickens. Use the flax meal directly if that is what you are using.
- Chop the chocolate slab and melt in the microwave for 1-2 minutes till it melts. Remove every 30 seconds and stir before placing in the microwave again. Set aside to cool.
- In the base of a stand mixer add butter and sugar. Mix till the mixture becomes pale yellow.
- Add the cooled melted chocolate and mix well.
- Mix in the flax meal and vanilla extract. Process till smooth.
- Add in flour, baking soda, salt and cocoa powder.
- Mix till the mixture comes together. If it is very dry, add a tablespoon of milk.
- Mix in half the chocolate chips if using.
- Using a cookie scoop, place scoops of the dough on a baking tray. Ensure there is some space between the balls.
- Add some more chocolate chips on top.
- Place in the oven and bake for 13-15 minutes, till the cookies are no longer jiggly.
- Remove and let them cool. They might be super soft to touch, they harden as they cool.
Yield: 18 cookies
Eggless Brownie Cookies
Chewy edges and soft centers; these super indulgent Brownie Cookies are a delicious thing to bake. Plus, they are really easy to make and taste great refrigerated or at room temperature!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- All purpose flour ¾ cup
- Sugar ¾ cup
- Unsweetened Cocoa Powder ¼ cup
- Unsalted Butter ⅓ cup
- Semi-sweet Chocolate 1 ½ cup
- Flax seeds 2 tbsp
- Water 6 tbsp
- Pure vanilla extract 1 tsp
- Baking Soda 1 tsp
- Salt a pinch
- Semi-sweet chocolate chips ¼ cup
Instructions
- Preheat oven to 350 F/180 C. Line a baking tray with a baking sheet.
- Process the flax seeds till ground and add water to it. Mix and let it stand for 10 minutes till it thickens. Use the flax meal directly if that is what you are using.
- Chop the chocolate slab and melt in the microwave for 1-2 minutes till it melts. Remove every 30 seconds and stir before placing in the microwave again. Set aside to cool.
- In the base of a stand mixer add butter and sugar. Mix till the mixture becomes pale yellow.
- Add the cooled melted chocolate and mix well.
- Mix in the flax meal and vanilla extract. Process till smooth.
- Add in flour, baking soda, salt and cocoa powder.
- Mix till the mixture comes together. If it is very dry, add a tablespoon of milk.
- Mix in half the chocolate chips if using.
- Using a cookie scoop, place scoops of the dough on a baking tray. Ensure there is some space between the balls.
- Add some more chocolate chips on top.
- Place in the oven and bake for 13-15 minutes, till the cookies are no longer jiggly.
- Remove and let them cool. They might be super soft to touch, they harden as they cool.
Notes:
- Ensure all the ingredients are at room temperature before starting.
- Make sure the chocolate is not very hot when pouring it into the mix. The butter will melt completely if the chocolate is hot.
- These cookies do not spread a lot but they flatten on baking. So leave about an inch on all the sides.
- The cookies are pretty delicate when out of the oven. Let them cool down a little before transferring them.
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