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Home | Recipe Type | Cookies | Brownie Cookies

Brownie Cookies

By Kim | 2 Comments | this post may contain affiliate links. Please read my Disclosure here.

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Brownie Cookies

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!

Brownie Cookies

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.

Brownie Cookies

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.

Bownie Cookies

Bownie Cookies

Brownie Cookies

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Author: Serving Up Southern

Ingredients

  • 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

Instructions

  • 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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Filed Under: Cookies, Desserts + Sweets

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Comments

  1. Kim Gaynor says

    August 26, 2014 at 6:15 pm

    Oh my goodness! These look decadent! I’ll have to make them soon.

    Reply
    • Kim at Serving Up Southern says

      October 2, 2014 at 10:11 am

      Thanks Kim! Please do, and I hope you enjoy them as much as we did. :)

      Reply

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I love it when you share! Please keep in mind that all images and written content on this site are property of Serving Up Southern. Feel free to use ONE of my photos (with watermark) provided that credit is given to this blog with a link back to my original post. Absolutely no alterations of photos are permitted, which includes editing, text overlays, cropping, or removing any watermarks. All printables (free or otherwise) are for personal use only and may not be sold, altered, or uploaded to another site. Do not use recipe or project instructions, please link back to original post. Please feel free to pin away: Pinning is always welcomed and very much appreciated (if a source is given outside of this website, please pin from the original source out of courtesy to the owner of the image).

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