In light of the recent situation with COVID-19 I have had a lot more time to spend at home to adhere to social distancing rules. I’ve been baking up a storm and have been trying out a lot of recipes. I love brownies and I love cookies so I took inspiration from Buttermere’s soft brownie cookie recipe and tweaked it a bit to make them chewy (I’m a chewy cookie girl.)
You don’t need any special ingredients or tools to make this brownie cookie recipe, and most of these items are pantry staples. Please note that you cannot substitute regular granulated sugar for the powdered sugar in this brownie cookie recipe. It will not work and your cookies will be extremely grainy!
These are so addictive and easy to make!⠀
Because eggs have such a shortage theses days, I’m really glad that this recipe only calls for egg whites (I used egg whites from a carton).
Brownie Cookie (Brookie) Recipe
Ingredients
- 360 grams powdered sugar
- 92 grams cocoa powder
- 4 egg whites
- 2 tsp vanilla
- 1/2 tsp salt
- 1/4 cup dark chocolate (I use Lindt's 85% cacao)
Instructions
- Heat your oven to 350 degrees and line two cookie sheets with parchment paper.⠀
- Whisk the cocoa powder and sugar together. Add in the egg white, vanilla and salt and whisk until well combined and thick. Finally, fold in the chocolate.⠀
- Place dollops of the dough onto the pan, make sure your cookies are practicing social distancing! ⠀
- Bake for 14 minutes until the top is set and crackly. ⠀
- Cool on the pan completely and try not to eat all in one sitting. ⠀
The end result is a deliciously moist cookie on the inside and a delightfully crackly crust on the outside. It’s an easy recipe to make and the end result is so decadent. These brookies can last up to a week in an airtight container.
