Fudgy brownie cookies, the cookie that is the best of both worlds! As a matter of fact, they are the current obsession! They’re exactly what you’re looking for – rich, moist, chewy, super fudgy, and not to mention vegan! Also, let’s not forget about the classic crackly brownie top! It wouldn’t be a brownie cookie without it, right? These cookies are absolutely irresistible.

If I haven’t convinced you to make these cookies yet, then how about this? In general, these fudgy brownie cookies are fairly easy to make. The only thing you have to keep in mind is to make sure that your wet ingredients stay warm. This is the key to ensuring that you get that beautiful shiny crackly top. At the same time, you want to work pretty quickly. Once you combine the wet ingredients with the dry, you’ll need to bake them IMMEDIATELY. You can’t let this cookie dough sit, otherwise, you’ll get a firm and set batter that will not spread.

What’s the secret to that shiny crinkly top?

Surprisingly, the secret is in the sugar! How? Well, when you take a look at normal, non-vegan brownies, you have to dissolve the sugar in the eggs. Which forms a thin layer of meringue on the top of the brownies. So, I decided to try and dissolve the sugar in the milk, and voila, I got it! Pretty insane how you can achieve the same result without the use of eggs or even an egg replacer. For this fudgy brownie cookie recipe, you essentially create a milky sugar syrup. However, it’s not quite that simple. You need to keep the amount of milk quite low, just enough to melt the sugar! Otherwise, you’ll lose that delicious fudgy texture and the shiny crisp layer.

Top tips for making delicious fudgy brownie cookies:

• Measure your ingredients correctly. A common reason why baked goods fail is incorrectly measured flour. I HIGHLY recommend using a food scale, as it’s more accurate and gives you the most consistent results. 
• Add instant coffee/espresso. I love to add instant espresso/coffee into any of my chocolatey baked goods. Adding coffee heightens the flavor of the chocolate. I promise it won’t taste like coffee at all!
• Melted chocolate. Adding melted chocolate will give these brownies their classic fudgy texture, do not skip this! When melting chocolate, you have two methods: In a heat-proof bowl over a simmering pot of water or in the microwave.
• Use a milky sugar syrup. Not only does it keep the brownies moist and fudgy, but will also result in the signature shiny crispy top!
• Keep your wet ingredients hot or pretty warm. Make sure you use the sugar syrup and the melted chocolate when both are still warm – Don’t allow them to cool all the way to room temperature. This is KEY to get successful results.
• Work quickly and efficiently! As I have stated above, once you combine wet ingredients with the dry, you’ll want to scoop them onto a baking sheet and bake them IMMEDIATELY. So, make sure that before you start, you preheat your oven, measure out your ingredients, and work fast!
• DO NOT LET THIS COOKIE DOUGH SIT. If you allow your dough to sit, it will cool down too much and will firm up and set. When that happens, the cookies will not spread and they will not have that shiny crust.
• Use TWO baking sheets! As I have noted, this dough needs to be baked immediately. That means ALL the cookie dough needs to be baked all at once. So use two baking sheets, and place them on the top and bottom racks in your oven.

If you enjoyed this recipe, you might want to check these out:

• Vegan Brown Butter Chocolate Chip Cookies
• Red Velvet Cookies
• Ube Crinkle Cookies

If you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy baking!

Fudgy Brownie Cookies

★★★★★ 5 from 1 review

• Author: Floured Frame
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 14 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

Vegan brownie cookies, the cookie that is the best of both worlds! As a matter of fact, they are the current obsession! They’re exactly what you’re looking for – rich, moist, chewy, and super fudgy. Also, let’s not forget about the classic crackly brown top! It wouldn’t be a brownie cookie without it, right? These cookies are absolutely irresistible.

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Ingredients

Scale 1x2x3x

• 226g (1 cup/8 oz/2 bars) – chopped semi-sweet chocolate, I used Baker’s Chocolate
• ¼ cup (60g) – neutral-tasting oil, I used vegetable oil
• 1 cup (200g) – granulated sugar
• ½ cup (120g) – non-dairy milk, I used soy
• 1 teaspoon – vanilla extract
• 1 2/3 cups (220g) – all-purpose flour, fluffed, spooned, and leveled
• 2 teaspoon – instant espresso
• 3 tablespoons (20g) – dutch-processed cocoa powder
• ½ teaspoon – salt
• ½ teaspoon – baking powder

Equipment:

• Food scale, highly suggested
• Measuring spoons
• 1 large mixing bowl
• 2 heatproof bowls
• Saucepan
• Whisk
• Rubber spatula
• 2 Baking sheets
• Parchment Paper
• Medium-sized cookie scoop
• Wire rack

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Instructions

1. Before you start, please read through the recipe. There is an important part to this recipe, that you’ll need to do. Next, prep the ingredients by having them measured out, line two baking sheets with parchment paper, and preheat the oven to 350° Fahrenheit.
2. In a large bowl, add in the all-purpose flour, cocoa powder, instant coffee/espresso, and salt. Set aside until ready to use.
3. Next, in a medium-sized heat-proof bowl, combine the chopped chocolate and vegetable oil and melt it together over a simmering pot of water or in the microwave. Mix until well combined, then set it aside to cool slightly, but not completely! You still want this mixture very warm.
4. In a saucepan, combine the sugar and milk and heat it together just until the sugar is fully dissolved. Do not let it come to a boil. Optionally, you can do this in a microwave. To test if your sugar has fully dissolved in the milk, carefully dip a spoon into the mixture and if you don’t see any granules of sugar sticking onto the spoon, then it is done. 
5. Combine the milk mixture, vanilla extract, and the melted chocolate together, whisk until well combined. Do not let this mixture cool to room temp, you need to make sure it is still fairly hot when we combine everything together!
6. Carefully pour the chocolate mixture into the bowl with the dry ingredients. Fold until there is no pocket of dry flour left. You should get a pretty soft, but thick consistency – almost pudding-like!
7. Immediately scoop the cookie dough onto your two prepared baking sheets. Make sure to leave 2 inches of space in between as they will spread.  DO NOT LET THIS COOKIE DOUGH SIT. See notes
8. Place the two baking sheets on the top and bottom racks of your oven, and bake for 12-15 minutes.
9. Remove from the oven, and allow the cookies to fully cool on the pan before transferring them. Serve and enjoy!

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Notes

• Measure your ingredients correctly. A common reason why baked goods fail is incorrectly measured flour. I HIGHLY recommend using a food scale, as it’s more accurate and gives you the most consistent results. 
• If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, this method is not guaranteed to be accurate.
• Watch this video from King Arthur on how to properly measure your flour if you don’t have a food scale: https://www.youtube.com/watch?v=GUSovVHpqsU
• Add instant coffee/espresso. I love to add instant espresso/coffee into any of my chocolatey baked goods. Adding coffee heightens the flavor of the chocolate. I promise it won’t taste like coffee at all!
• Melted chocolate. Adding melted chocolate will give these brownies their classic fudgy texture, do not skip this! When melting chocolate, you have two methods: In a heat-proof bowl over a simmering pot of water or in the microwave.
• Use a milky sugar syrup. Not only does it keep the brownies moist and fudgy, but will also result in the signature shiny crispy top!
• Keep your wet ingredients hot or pretty warm. Make sure you use the sugar syrup and the melted chocolate when both are still warm – Don’t allow them to cool all the way to room temperature. This is KEY to get successful results.
• Work quickly and efficiently! As I have stated above, once you combine wet ingredients with the dry, you’ll want to scoop them onto a baking sheet and bake them IMMEDIATELY. So, make sure that before you start, you preheat your oven, measure out your ingredients, and work fast!
• DO NOT LET THIS COOKIE DOUGH SIT. If you allow your dough to sit, it will cool down too much and will firm up and set. When that happens, the cookies will not spread and they will not have that shiny crust.
• Use TWO baking sheets! As I have noted, this dough needs to be baked immediately. That means ALL the cookie dough needs to be baked all at once. So use two baking sheets, and place them on the top and bottom racks in your oven.

Keywords: vegan, vegan dessert, vegan snack, vegan brownie cookies, vegan brownie, vegan cookies, dessert, snack, brownie cookies, cookies, vegan recipe, chocolate

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