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Boxed brownies were suuuuuch a sleepover staple when I was little. We’d always make them at my friend Sara’s house. Everyone was of the undercooked camp, meaning, you cook the brownies until they’re just done so they’re super fudgy and moist. I always wanted a gooey piece from the center, and one from the corner (so you got that nice chewy brownie texture). I apparently really knew my way around the brownie pan at the ripe age of nine. I was immediately thrown back to those sleepovers when I spotted these chocolate brownie cookies in this month’s Bon Appétit. I was also simultaneously blown away by how easy they were to make, comprised of little more than powdered sugar, cocoa powder, and eggs. The best part though? Within each cookie you get that fudgy center and the chewy edge. I swear! It’s really uncanny how alike they taste. And I can’t help but include the blurb they had at the top of the recipe in the magazine – “If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.” Hello, lover!

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Chocolate Brownie Cookies slightly adapted from Bon Appétit
Makes 2 dozen cookies

  • 3 cups powdered sugar (regular or gluten free)
  • 3/4 cup unsweeted cocoa powder
  • 1 tsp. kosher salt
  • 2 large egg whites
  • 1 large egg
  • 4 oz. bittersweet chocolate chopped

Place racks in the lower and upper thirds of the oven; preheat to 350°.

Whisk powdered sugar, cocoa, and salt together. Then whisk in eggs white and egg (batter will be very thick). Fold in the chopped chocolate. Spoon batter by the tablespoon full onto 2 parchment lined baking sheets, spacing 2″ apart (I also sprayed my parchment paper with non stick spray since I found the cookies to be sticking).

Bake, rotating sheets once, until cookies are puffed, cracked, and set around the edges, 12-14 minutes (I found baking for 7 minutes, then rotating, then baking for 5 more minutes worked best for me) .

Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up). Dust with powdered sugar if desired and serve. Cookies can be baked three days ahead. Store airtight at room temperature.

  1. I’m getting a chocolate craving just looking at these. And so few ingredients too, that’s awesome. Yum!

  2. I like your blog. I don’t read many, pin even fewer but yours is an interesting view of solid creative taste. Also, you share other ideas etc that you find to be of quality. So, I’m pinning this. Thanks!

    ((Ps, 2nd line in directions for cookies should read Wisk, not wish))

  3. Nan

    Wow, don’t those just look so delicious! The perfect cookie for a cold winter day, cant wait to try making them soon!

  4. Just made these! They look great, I love how perfectly they crack on top. They are delicious too, very sweet but that’s no bad thing. I sprinkled a little sea salt over some of them which was a nice contrast. Thanks!

    • Clara

      Hi Kirsty- yes, they are pretty sweet! I don’t always love my desserts being so sweet, but somehow it works with this one. I love the idea of adding sea salt!

  5. Growing up we always made brownies for sleepovers too! So funny you said that : ) These look delicious! I love the touch of the sea salt too. I can’t wait to try them!

  6. La Torontoise

    Clara, love these brownies; I’ll do this for the family this weekend!

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  8. Gina

    I had to look twice at the list of ingredients because I couldn’t believe that so few would work. But now I’m convinced, and these will be dessert tomorrow night. My family thanks you.

  9. Made these last night – there is now only one left. They are delicious! :)

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