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A chewy, chocolatey brownie in a convenient cookie shape! I love these brookies (crownies? whatever..), super addictive.
There’s nothing better than a frosted brownie, but it’s something I have never made myself! This recipe started with that intention, but then I got sidetracked and decided to create this recipe instead. Oh boy am I glad I did! These fudgy cookies are definitely going to become a regular rotation.
You can skip the frosting if that’s not your thang. The cookie itself is already delicious and lets face it, sometimes you don’t want to dirty more dishes.
To finish these off I sprinkled a few flakes of salt on top, it’s optional, but highly recommended. The salt really adds to the chocolate flavor.
Frosted Brownie Cookies
Ingredients
BROWNIE COOKIES
- ¾ cup flour sifted
- 3 tbsp unsweetened cocoa powder sifted
- 1 tsp baking powder
- ¼ tsp salt
- 4 oz semisweet chocolate
- 6 tbsp butter
- 2 eggs
- ½ cup sugar
- ⅓ cup brown sugar
- 1 tsp vanilla
- ½ cup semisweet chocolate chips optional
CHOCOLATE FROSTING
- 4 tbsp butter
- 4 tbsp unsweetened cocoa powder sifted
- 1 tsp vanilla
- 1 ¼ cup confectioners sugar
- 2 tbsp milk
- 1 tsp corn syrup
- Large salt flakes for garnish
Instructions
BROWNIE COOKIES
- Preheat the oven to 350 degrees F.
- Melt butter, and semisweet chocolate in a saucepan. Set aside off heat to cool for a few minutes.
- In a large bowl — mix sugar, brown sugar, salt, eggs, and vanilla.
- Beat in melted chocolate and butter. Stir well.
- Add in cocoa powder and flour. Mix until batter is nice and gooey. You can add in chocolate chips here if using.
- Line a cookie sheet with parchment.
- Spoon out 1 heaping tbsp of batter 3” apart.
- Bake for 8 – 10 minutes. Cookies should be cracked on top, but not burnt or too dry.
CHOCOLATE FROSTING
- Beat butter until fluffy and add the rest of the ingredients.
- Mix until creamy and smooth.
- Frost cooled cookies. Garnish with salt.
