I love the way I came about this Brownie Cookies recipe. You see, two weeks ago Megan and Kayleigh hosted a barn dance at Megan and Tyler’s place. I had taken my camera along and ended up forgetting to bring it back home with me. (Can anyone relate?) Megan ended up making these Brownie Cookies, and since my camera was still there she took pictures along the way. She then told me all about the surprise pictures I would find on the camera when I stopped by to pick it up. So, in all actuality and in a roundabout way, this is her post. Y’all are going to be so glad she thought about us and took the time to do this because they are super yummy. Thanks Megan!
She was making these cookies for an upcoming trip and froze them until ready to go. They turned out great! They’re loaded with double-chocolate and turned out thick and chewy…just like my favorite kind of brownie. This brownie cookies recipe is delicious with pecans, but I bet they’ll be good with walnuts too. You could also substitute the semi-sweet chocolate chips for white chocolate chips or peanut butter chips. Mmmm, peanut butter and chocolate. YUM!
Be sure NOT to over-bake these. Keep in mind a slightly underdone cookie is always better than an overdone cookie. My oven cooks most cookies in 8-9 minutes. Since oven temperatures vary keep a close eye on these until you know for sure how long each batch will take.
If you’re a chocolate lover you will love these brownie-textured, double-chocolate, chewy, fudgy Brownie Cookies. They are the perfect thing for satisfying your inner chocoholic.
- 1/2 cup butter
- 4 1-oz. unsweetened chocolate baking squares, chopped
- 3 cups semisweet chocolate morsels divided
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups chopped pecans toasted
Preheat oven to 350 degrees
In a large heavy saucepan, combine the butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.
Whisk together flour, baking powder, and salt; set aside.
Beat the eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add the dry ingredients to egg mixture, beating well. Add the chocolate mixture; beat well. Stir in the remaining 1 1/2 cups chocolate morsels and the pecans.
Drop the dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets. You can also use a silicone baking mat if you have one.
Bake for 8-10 minutes. Cool slightly on baking sheets before moving cookies to wire racks to cool completely.
Recipe by Serving Up Southern, slightly adapted from My Recipes
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