Best Chunky Brownie Cookies Recipes

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FUDGY CHOCOLATE BROWNIE COOKIES



Fudgy Chocolate Brownie Cookies image

Best Fudgy Chocolate Brownie Cookies are a one bowl wonder ready in minutes, and named better than a brownie cookie! They disappear in seconds!AN ORIGINAL RECIPE BY KARINA CARREL, CAFE DELITES

Provided by Karina

Categories     Desserts

Time 22m

Number Of Ingredients 10

1/2 cup unsweetened cocoa powder
1 cup white granulated sugar
1/2 cup melted butter
3 tablespoons vegetable oil
1 egg
2 teaspoons pure vanilla extract
1 1/3 cups all purpose flour (or plain flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup semi sweet chocolate chips, ((add more if desired))

Steps:

  • Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
  • In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
  • Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
  • Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
  • Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
  • Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.

Nutrition Facts : Calories 173 kcal, Carbohydrate 19 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

BROWNIE COOKIES



Brownie Cookies image

These are extra rich, extra fudge-like, and extra chewy brownie cookies. For best results, use good chocolate and follow this recipe closely.

Provided by Sally

Categories     Cookies

Time 50m

Number Of Ingredients 12

2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped
3/4 cup (94g) all-purpose flour (spoon & leveled)
1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
1 teaspoon espresso powder
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
optional: 3/4 cup (135g) semi-sweet chocolate chips

Steps:

  • Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn't melt the butter or cook the eggs).
  • Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together. Set aside.
  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes.
  • Pour in the the dry ingredients and beat on low speed until combined. Finally, beat in the chocolate chips.
  • Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. As the oven preheats, continue to step 6.
  • Cover and chill the dough in the refrigerator for just 20 minutes as the oven preheats. This quick chill time helps slightly solidify the chocolate and butter in the dough, which gives the cookies a nice spread (not over-spread). Chilling for longer creates thicker cookies where, in some cases, they may not spread at all. If chilling for longer than 20 minutes, allow the dough to sit at room temperature for 15 minutes before rolling and baking.
  • Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. (The centers will be quite soft, but will set up as the cookies cool.)
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Cookies stay fresh covered at room temperature for up to 1 week.

FUDGY CHOCOLATE CHUNK BROWNIES



Fudgy Chocolate Chunk Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 12 large brownies

Number Of Ingredients 8

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the dish
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
8 ounces bittersweet chocolate, chopped
2 cups sugar
6 large eggs, beaten
1 1/2 cups semisweet chocolate chunks

Steps:

  • Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
  • Sift the flour, cocoa powder and salt into a medium bowl; set aside.
  • Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
  • Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.

DOUBLE-CHOCOLATE CHUNK BROWNIES



Double-Chocolate Chunk Brownies image

Semisweet and white chocolate make tender brownies doubly delicious!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 16

1 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla
4 eggs
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup baking cocoa
1/4 teaspoon salt
1 cup semisweet chocolate chunks
1 cup white chocolate chunks
1 1/2 cups powdered sugar
1/4 cup baking cocoa
1/4 cup butter or margarine, softened
2 to 3 tablespoons milk
1/2 cup white chocolate chunks
1 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 4-quart saucepan, melt 1 cup butter over medium heat; remove from heat. Mix in granulated and brown sugar, vanilla and eggs until well blended. Stir in flour, 3/4 cup cocoa and salt until well blended. Stir in 1 cup each semisweet and white chocolate chunks. Spread in pan.
  • Bake 30 to 35 minutes or until set. Cool completely, about 1 hour.
  • In large bowl, beat powdered sugar, 1/4 cup cocoa, 1/4 cup butter and enough of the milk with electric mixer on low speed until frosting is smooth and spreadable. Spread over brownies.
  • In microwavable container, microwave 1/2 cup white chocolate chunks and the oil uncovered on High 30 to 60 seconds, stirring once or twice, until thin enough to drizzle. Place in small plastic food-storage bag; cut small hole in corner of bag. Drizzle over frosting. For brownies, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 39 g, TransFat 1/2 g

CHOCOLATE BROWNIES: THE CHUNKY CLASSIC RECIPE BY TASTY



Chocolate Brownies: The Chunky Classic Recipe by Tasty image

Here's what you need: unsalted butter, brownie mix, granulated sugar, dutch processed cocoa powder, salt, baking powder, all-purpose flour, vegetable oil, vanilla extract, large eggs, water, chocolate chips, cream cheese, granulated sugar, large egg, vanilla extract, vanilla ice cream, caramel sauce

Provided by Codii Lopez

Categories     Desserts

Yield 12 brownies

Number Of Ingredients 18

unsalted butter, softened, for greasing
18 oz brownie mix, prepared according to package instructions
2 ¼ cups granulated sugar
1 ¼ cups dutch processed cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 ½ cups all-purpose flour
1 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
¼ cup water
1 ½ cups chocolate chips
8 oz cream cheese
⅓ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
vanilla ice cream, for serving
caramel sauce, for drizzling

Steps:

  • Position a rack in the center of the oven and preheat to 350°F (180°C).
  • Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
  • OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
  • OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
  • Stir in the chocolate chunks.
  • In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
  • Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
  • Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
  • Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
  • Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
  • Serve with a scoop of ice cream and a drizzle of caramel.
  • Enjoy!

Nutrition Facts : Calories 697 calories, Carbohydrate 80 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 56 grams

SUPER CHUNKY COOKIES



Super Chunky Cookies image

Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make "those cookies," I know exactly what recipe they mean. -Rebecca Jendry, Spring Branch, Texas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter-flavored shortening
1/2 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup milk chocolate chips
1 cup vanilla or white chips
4 ounces bittersweet chocolate, coarsely chopped
3/4 cup English toffee bits or almond brickle chips
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° until lightly browned, 10-12 minutes. Cool for 2-3 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 115 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 48mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CHUNKY BROWNIE COOKIES



Chunky Brownie Cookies image

Fast, easy, and so yummy! I had a brownie mix to use up, and my 4 year old was sick and needed a pick me up. Thank you Duncan Hines! These would be great for kids to make. Just 5 ingredients, and you've got great chocolate-chocolate chip cookies. And don't forget the ice cold milk to have with these!

Provided by ciao4293

Categories     Drop Cookies

Time 13m

Yield 36 serving(s)

Number Of Ingredients 5

1 (19 7/8 ounce) box fudge brownie mix
1 large egg
2 tablespoons water
1/3 cup vegetable oil
1 cup chocolate chips (or other kind of chip if you prefer)

Steps:

  • Heat oven to 375°, line cookie sheet with parchment paper, or grease cookie sheet.
  • Mix the brownie mix, egg, water and oil in a large bowl.
  • Stir until blended, fold in chips.
  • Drop by teaspoons, 2 inches apart onto prepared cookie sheet.
  • Bake 7-8 minutes until they are set in the center--do not overbake!
  • Cool 1 minute on sheet before moving to cooling rack.

JUMBO BROWNIE COOKIES



Jumbo Brownie Cookies image

Take these deeply fudgy cookies to a party, and you're sure to make a friend. A little espresso powder in the dough makes them over-the-top good. -Rebecca Cababa, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

2-2/3 cups 60% cacao bittersweet chocolate baking chips
1/2 cup unsalted butter, cubed
4 large eggs, room temperature
1-1/2 cups sugar
4 teaspoons vanilla extract
2 teaspoons instant espresso powder, optional
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (11-1/2 ounces) semisweet chocolate chunks

Steps:

  • Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm., In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand until mixture thickens slightly, about 10 minutes., Drop by 1/4 cupfuls 3 in. apart onto parchment-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 350 calories, Fat 19g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.

CHUNKY MONKEY BROWNIES



Chunky Monkey Brownies image

This is a basic recipe for delectable chocolate brownies with a delicious swirl of mashed banana in the batter. Some recipes use half chocolate chips and half peanut butter chips for a richer brownie, but this version remains true to the basic recipe that uses all chocolate chips. HIGH-ALT - in Step #2, add 1 tsp baking soda...

Provided by Vickie Parks

Categories     Cookies

Time 45m

Number Of Ingredients 11

1 cup unsalted butter, softened
2 large eggs
1 1/2 cups light brown sugar, packed
1/2 cup white granulated sugar
1/4 tsp salt
2 tsp vanilla extract
2 cups all-purpose flour
1/2 cup mashed banana (about one medium-large banana)
1 (12-oz) bag(s) semi-sweet chocolate chips
1/2 cup chocolate chips (for the top)
nonstick cooking spray (for baking dish)

Steps:

  • 1. Preheat oven to 350°F. Lightly coat a 9×13" glass baking dish with nonstick cooking spray; set aside.
  • 2. With electric mixer, beat together the butter, eggs, both sugars (brown and white), salt and vanilla for one minute (to add plenty of air to the batter). Add flour and mashed banana, and beat until combined. With a wooden spoon, stir in the semi-sweet chocolate chips.
  • 3. Pour batter into prepared baking dish. Smooth the surface with a knife or spatula. Sprinkle the 1/2 cup chocolate chips on top.
  • 4. Bake for 30 to 40 minutes or just until lightly golden brown and a toothpick inserted in center comes out clean. Let cool completely before cutting into bars.

CHUNKY BLOND BROWNIES



Chunky Blond Brownies image

Every bite of these chewy blondies is packed with chunks of white and semisweet chocolate and macadamia nuts. It's a potluck offering that stands out. -Rosemary Dreiske, Lemmon, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white baking chips
1 cup semisweet chocolate chunks
1 jar (3 ounces) macadamia nuts or 3/4 cup blanched almonds, chopped, divided

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in white chips, chocolate chunks and 1/2 cup nuts. , Spoon into a greased 13x9-in. baking pan; spread over the bottom of pan. Sprinkle with remaining nuts. Bake until top begins to crack and is golden brown, 25-30 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 221 calories, Fat 12g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 130mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

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