CRACKLY TOP BROWNIE COOKIES
The perfect brownie in a cookie form! Crackly tops, fudgy centers, and intensely rich chocolate flavor. One batter makes both brownie cookies AND classic fudgy brownies.
Prep Time: 15 minutes | Chill Time: 1-2 hours (for cookies only)
Cook Time: 10-12 minutes (cookies) / 30 minutes (brownies)
Total Time: 1 hour 45 minutes (for cookies, including chill)
Yield: 12-14 cookies OR 9 brownie squares
Difficulty: Easy | Rating: โญโญโญโญโญ (4.9/5)
These Brownie Cookies are everything you love about fudgy brownies: crackly tops, gooey centers, and intensely rich chocolate flavor, in a perfect cookie form. Made with high-quality dark chocolate and cocoa powder, these cookies deliver that deep, chocolatey taste that satisfies even the most serious chocolate cravings. The best part? One master batter makes both these incredible cookies AND classic fudgy brownies. Whether you are looking for an easy fall baking recipe, a treat for chocolate lovers, or a versatile dessert for any occasion, this recipe delivers. Chill the batter for 1-2 hours, scoop, bake, and enjoy crackly top cookies with crispy edges and soft, fudgy centers.
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RECIPE SNAPSHOT
| Flavor | Deep, rich, intensely chocolatey with a perfect balance of dark chocolate and cocoa |
| Texture | Crackly top, crispy edges, soft and fudgy center |
| Difficulty | Easy (great for beginner bakers!) |
| Chill Time | 1-2 hours (essential for cookies) |
| Freezer Friendly | Yes! Freeze baked cookies or unbaked dough |
| Best Chocolate | 54-70% dark chocolate (Lindt recommended) + 100% cocoa powder |
| Dietary Notes | Contains dairy, eggs, and gluten. Vegetarian-friendly. |
WHY YOU WILL LOVE THIS RECIPE
- One Batter, Two Desserts: Make brownie cookies OR classic fudgy brownies from the same batter. Two recipes in one!
- Crackly Tops, Fudgy Centers: That signature brownie texture, crispy edges, soft and gooey middle in cookie form.
- Deep Chocolate Flavor: The perfect combo of dark chocolate and cocoa powder creates an intensely chocolatey taste that is not overly sweet.
- Beginner Friendly: Simple steps, no complicated techniques. Just melt, mix, chill, and bake.
- Versatile: Add chocolate chunks, nuts, Oreos, Biscoff, or flaky sea salt, customize however you like.
- Freezer Friendly: Make ahead and freeze for fresh cookies anytime.
- Fall Comfort Food: Rich, warm, and deeply satisfying, the perfect cozy baking project.
MY BAKING STORY
I have always been a brownie person.
Not the cakey kind. Not the sugary kind. The kind that melts in your mouth and leaves your mouth full of chocolate flavor. The kind with a crackly top that shatters slightly when you bite into it, revealing a soft, fudgy, almost gooey center underneath. The kind that makes you close your eyes and just feel the chocolate.
That brownie became my obsession.
I tested dozens of recipes. I burned them by adjusting temperatures. I wasted so much chocolate, butter, eggs, and flour chasing that perfect taste. My kitchen was a constant mess of failed batches, too dark cocoa, and brownies that were either too cakey or too dry.
It took me three years to get it right.
Three years of tweaking ratios. Three years of testing different chocolate percentages. Three years of my husband patiently tasting every single batch and telling me, “This is good, but I know you can do better.”
And then I finally found it. That one recipe. That perfect balance of dark chocolate and cocoa powder, butter and eggs, sugar and flour. The texture I had been chasing, fudgy, chewy, intensely chocolatey without being overly sweet.
That brownie became my OG. The most favorite thing I bake.
And now? I am combining my two favorite things that perfect brownie and a cookie. Same batter, same texture, same incredible chocolate flavor. Just in a different shape.
These Brownie Cookies are the result of three years of obsession and countless experiments. They are not just cookies. They are proof that chasing perfection is worth it.
WHY THIS RECIPE WORKS
The Chocolate Foundation
The combination of dark chocolate + cocoa powder is the secret to this intense chocolate flavor. The dark chocolate provides richness and depth, while the cocoa powder adds that extra chocolatey punch without adding sweetness. This two pronged approach creates a chocolate flavor that is deep, complex, and never flat or one dimensional.
The Butter + Oil Strategy
For brownies, the combination of butter and oil is magic. Butter provides flavor and richness. Oil provides moisture and keeps the brownies fudgy for days. Together, they create that perfect texture, crispy edges, soft centers, and a chew that lasts.
For cookies, we use all butter. No oil. The butter solidifies when chilled, giving the cookies structure. The cookies come out with crispy edges and soft, fudgy centers just like the brownie.
The Chill Factor
Chilling the batter is non-negotiable for brownie cookies. Here is why:
- Texture: The butter solidifies, which prevents the cookies from spreading too much in the oven.
- Flavor: The chocolate and cocoa flavors deepen as the batter rests.
- Workability: The batter thickens and becomes easier to scoop and shape.
One to two hours in the fridge transforms a loose batter into a workable dough.
The Crackly Top Secret
That beautiful crackly top is not an accident. It comes from the sugar dissolving into the eggs during the whisking process. Whisking the eggs and sugar until foamy creates a layer of dissolved sugar that rises to the top during baking and cracks as the cookie sets. This is the same magic that gives brownies their signature tops.
The Temperature Factor
Baking at the right temperature is crucial. For brownies, we bake low and slow (160ยฐC or 175ยฐC) to allow the center to set without overcooking. For cookies, we bake higher (180ยฐC) to create crispy edges while keeping the center soft and fudgy.
INGREDIENT SPOTLIGHT for BROWNIE COOKIES
1. Dark Chocolate
The quality of your chocolate matters. I recommend Lindt dark chocolate (54-70% cacao). My perfect combo is 54% dark chocolate with 100% cocoa powder. If your cocoa powder is less intense, increase the chocolate percentage to 64-70% for a deeper flavor. Use chocolate you love, nothing magical is required, just good quality.
2. Cocoa Powder
Use 100% unsweetened cocoa powder. This adds intense chocolate flavor without extra fat or sugar. It also helps create that dark, fudgy color.
3. Butter vs. Oil
For brownies: Half butter + half oil gives you the best of both worlds, flavor from the butter, moisture from the oil.
For cookies: All butter. No oil. This gives the cookies structure and helps them hold their shape.
4. Sugar
Granulated sugar works best here. It dissolves into the eggs to create that crackly top and provides the right sweetness without overwhelming the chocolate.
5. Eggs
Four large eggs provide structure, moisture, and that fudgy texture. The eggs, when whisked with sugar until foamy, are what create the crackly top.
EQUIPMENT NEEDED
- Medium saucepan or microwave-safe bowl (for melting chocolate)
- Large mixing bowl
- Hand mixer or stand mixer with whisk attachment
- Spatula
- Digital kitchen scale (recommended for accuracy)
- 10×10 square baking pan (for brownies)
- Parchment paper
- Cookie scoop (2-tablespoon or ยผ cup)
- Round cookie cutters (recommended for beginners)
- Baking sheets
- Wire cooling rack
INGREDIENTS
Master Batter (One Recipe, Two Desserts)
1. Wet Ingredients:
- For Cookies: 200g (1 cup / 2 sticks) unsalted butter
- For Brownies: 100g (ยฝ cup / 1 stick) unsalted butter + 100g (ยฝ cup) vegetable oil
- 300g (about 2 cups) dark chocolate (54-70%): chopped
- 200g (1 cup) granulated sugar
- 4 large eggs (room temperature)
- 10ml (2 teaspoons) vanilla extract or paste
2. Dry Ingredients:
- Pinch of salt
- 30g (ยผ cup) unsweetened cocoa powder (100%)
- 120g (1 cup) all-purpose flour
3. Optional Add-ins:
- Extra chocolate chunks
- Oreo pieces
- Biscoff crumbs
- Chopped nuts (walnuts, pecans, hazelnuts etc)
- Flaky sea salt (for topping)
Ingredient Notes:
- Chocolate: Use good quality dark chocolate (54-70%). Lindt is highly recommended, but any chocolate you love will work. The better the chocolate, the better the cookie.
- Cocoa Powder: Use 100% unsweetened cocoa powder for deep chocolate flavor.
- Butter: For cookies, all butter. For brownies, half butter + half oil. Do not swap.
- Eggs: Room temperature eggs incorporate more easily. Leave them on the counter for 30 minutes before starting.
- Flour: Do not overmix once flour is added. Mix just until streaks disappear.
STEP BY STEP INSTRUCTIONS
Master Batter (For Both Brownies & Cookies)
Step 1: Melt the Chocolate and Butter
Place the butter and chopped dark chocolate in a medium saucepan over low heat. Stir gently until completely melted and smooth. Alternatively, microwave in 30-second bursts, stirring between each, until melted.
Step 2: Whisk the Eggs and Sugar
In a large mixing bowl, combine the granulated sugar, eggs, vanilla extract, and salt. Using a hand mixer or stand mixer with the whisk attachment, beat on high speed for 3-4 minutes until the mixture is pale, thick, and foamy. This creates the crackly top.
Step 3: Add the Chocolate Ganache
Pour the melted chocolate mixture into the egg mixture. Whisk until fully combined and smooth.
Step 4: Add Dry Ingredients
Sift in the cocoa powder and all-purpose flour. Using a spatula, gently fold until just combined. Do not overmix. Stop when no flour streaks remain. Overmixing will develop gluten and create a cakey texture.
Baker’s Tip: The batter should be thick and glossy with a beautiful dark chocolate color. At this point, decide if you are making brownies or cookies (or split the batter and do both!).
Option A: Fudgy Brownies
Step 5: Prepare the Pan
Line a 10×10 square baking pan with parchment paper, leaving some overhang on the sides for easy removal. Preheat your oven to 160ยฐC (fan) or 175ยฐC (no fan) .
Step 6: Pour and Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 minutes. The top should be crackly and a toothpick inserted in the center should come out with a few moist crumbs (not wet batter).
Step 7: Cool
Let the brownies cool completely in the pan on a wire rack. For best results, refrigerate for 1-2 hours before cutting. This makes them easier to slice into clean squares.
Step 8: Cut and Serve
Using the parchment paper overhang, lift the brownies out of the pan. Cut into 9 large chunks. Serve at room temperature or slightly warmed with ice cream.
Baker’s Tip: For the cleanest cuts, use a sharp knife and wipe it clean between each cut.
Option B: Brownie Cookies
Step 5: Chill the Batter
Cover the bowl with plastic wrap or a clean kitchen towel. Refrigerate for 1-2 hours. The batter will become thick and firm, much easier to work with.
Baker’s Tip: Do not skip this step. Chilling is essential for proper cookie texture and spread control.
Step 6: Preheat and Prep
Preheat your oven to 180ยฐC. Line baking sheets with parchment paper. If using cookie cutters, place them on the baking sheet. For beginners or if your kitchen is warm, cookie cutters are highly recommended.
Step 7: Scoop and Shape
Using a cookie scoop (about 2 tablespoons or 40-50g of batter), scoop the chilled batter into the cookie cutters on the baking sheet. Press gently to fill the cutter. If not using cutters, scoop directly onto the baking sheet, spacing them 2 inches apart.
Step 8: Bake
Bake for 10-12 minutes (6 cookies per batch). The cookies will have crackly tops and look slightly underdone in the center, that is perfect. They will continue to set as they cool.
Step 9: Cool
Let the cookies cool on the baking sheet for 5-10 minutes. They will be very soft when they come out of the oven, so do not try to move them immediately. Then transfer to a wire rack to cool completely.
Baker’s Tip: For extra fudgy texture, bake for 10 minutes. For slightly firmer cookies with crispy edges, bake for 12 minutes.
EXPERT BAKING TIPS
1. Pro Tips
- Use a Kitchen Scale: Chocolate, butter, and flour are best measured by weight for accuracy. 200g, 300g, 120g, these numbers matter.
- Room Temperature Eggs: Cold eggs can shock the batter. Leave them out for 30 minutes before starting.
- Whisk Until Foamy: Do not rush the sugar + egg step. Whisking for 3-4 minutes creates air and dissolves the sugar, which is essential for that crackly top.
- Do Not Overmix: Once the flour goes in, fold gently. Overmixing develops gluten and makes your brownies cakey.
- Chill for Cookies: This step is non-negotiable. The batter must be thick and firm before baking.
- Cookie Cutters for Beginners: If you are new to this recipe, use cookie cutters. They prevent spreading and create perfect shapes.
2. Texture Tips
- For Fudgier Cookies: Bake for 10 minutes. The centers will be very soft that is the goal.
- For Firmer Cookies: Bake for 12 minutes. The edges will be crispy and the centers more set.
- For Crackly Tops: Whisk the eggs and sugar for a full 4 minutes. This is what creates that signature brownie top.
- For Brownies: Let them cool completely before cutting. Refrigerating makes cleaner cuts.
3. Appearance Tips
- For Crackle Pattern: Do not overmix after adding flour. The crackly top comes from the sugar-egg foam, and overmixing deflates it.
- For Clean Brownie Cuts: Use a sharp knife and wipe it clean between each cut.
- For Uniform Cookies: Use a cookie scoop for consistent size.
4. Flavor Tips
- For Extra Chocolate: Fold in ยฝ cup of dark chocolate chunks before chilling.
- For Salted Brownies: Sprinkle flaky sea salt on top before baking.
- For Nutty Brownies: Fold in ยฝ cup of toasted walnuts or pecans.
- For Oreo Brownies: Fold in ยฝ cup of crushed Oreo pieces.
COMMON MISTAKES & TROUBLESHOOTING
1. Cookies Spread Too Much
- atter was not chilled enough: The batter needs 1-2 hours in the fridge to firm up. If it is too warm, the cookies will spread into flat discs.
- Your kitchen is too hot: In warm kitchens or summer months, the batter softens quickly. Use cookie cutters to contain the spread and chill the scooped batter for 15 minutes before baking.
- Too little flour: Measure flour correctly. 120g is the exact amount. Less flour = more spread.
Fix: Chill the batter for the full 1-2 hours. If your kitchen is warm, use cookie cutters. Measure flour by weight.
2. Cookies Are Cakey Instead of Fudgy
- Overmixed the batter: Overmixing develops gluten, which creates a cakey texture. Mix only until the flour disappears.
- Baked too long: 10-12 minutes is enough. Pull them out when the centers are still soft.
- Too much flour: 120g is the correct amount. Extra flour = cakey cookies.
Fix: Fold gently, do not overmix. Set a timer and pull them out at 10 minutes. Weigh your flour.
3. No Crackly Top
- Did not whisk eggs and sugar long enough: You need 3-4 minutes of whisking until the mixture is thick, pale, and foamy.
- Overmixed after adding flour: The foam deflates if you overmix. Fold gently.
- Sugar did not fully dissolve: This happens if the egg mixture was not whisked properly.
Fix: Whisk for a full 4 minutes. The mixture should be pale and thick enough to leave a trail when you lift the whisk. Fold gently.
4. Brownies Are Dry
- Baked too long: 30 minutes is the maximum. Check at 25 minutes.
- Oven temperature too high: If your oven runs hot, reduce by 10-15 degrees.
- Too much flour: 120g is the exact amount.
Fix: Set a timer for 25 minutes and check. A toothpick should come out with a few moist crumbs, not clean. Weigh your flour.
5. Brownies Are Not Fudgy Enough
- Not enough fat: For brownies, the 100g butter + 100g oil ratio is essential. Using all butter or all oil changes the texture.
- Overbaked: Fudgy brownies need to be slightly underbaked.
- Too much cocoa powder: 30g is correct. Extra cocoa powder absorbs moisture.
Fix: Follow the butter + oil ratio exactly. Pull brownies out at 30 minutes when they still look slightly underdone in the center.
RECIPE VARIATIONS
1. Double Chocolate Chunk
Fold ยฝ cup of dark chocolate chunks into the batter before chilling for cookies or pouring for brownies. Extra pockets of melted chocolate in every bite.
2. Oreo Brownie Cookies
Fold ยฝ cup of crushed Oreo pieces into the batter. The cookies will have bits of Oreo cookie scattered throughout, adding texture and extra chocolate flavor.
3. Biscoff Brownie Cookies
Fold ยฝ cup of crushed Biscoff cookies into the batter. The caramelized cinnamon flavor of Biscoff pairs beautifully with the rich chocolate.
4. Nutty Brownie Cookies
Fold ยฝ cup of toasted walnuts or pecans into the batter. Toast the nuts first (350ยฐF for 5-7 minutes) to bring out their flavor.
5. Mint Chocolate
Add ยฝ teaspoon of peppermint extract to the batter along with the vanilla. Use dark chocolate chunks and top with crushed candy canes.
SEASONAL VARIATIONS
- Fall: Add ยฝ teaspoon of cinnamon and fold in toasted pecans.
- Winter/Holiday: Add peppermint extract and top with crushed candy canes.
- Spring: Add orange zest and dark chocolate chunks.
- Summer: Keep it classic and serve with vanilla ice cream.
STORAGE & FREEZING
1. Room Temperature
Store brownie cookies or brownies in an airtight container at room temperature for up to 4 days. Brownies stay fudgy and moist. Cookies stay soft and chewy.
2. Refrigerator
You can refrigerate baked brownies or cookies for up to 1 week. Bring to room temperature before serving for the best texture.
3. Freezer (Unbaked Dough)
his dough freezes beautifully. After chilling, scoop the batter into balls, place on a parchment-lined tray, and freeze until solid. Transfer to a freezer bag. When ready to bake, place frozen dough balls on a baking sheet and bake at 180ยฐC for 12-14 minutes. No need to thaw.
4. Freezer (Baked Cookies)
Freeze baked cookies or brownies for up to 3 months. Thaw at room temperature. For the best texture, warm brownies or cookies in a 150ยฐC oven for 3-4 minutes.
MAKE AHEAD
You cannot store the batter for brownies, instead it is highly recommended to always make fresh batter for brownie. For cookies, put a batter into the refrigerator for 2 hours and then scoop those and put it in freezer. Take it out of the freezer directly bake it.
REHEATING
- Oven Method: Preheat to 150ยฐC. Warm cookies or brownies for 3-4 minutes to bring back that fresh-baked magic.
- Microwave Method: Microwave a cookie for 8-10 seconds to soften and re-melt the chocolate. For brownies, microwave for 15-20 seconds.
FREQUENTLY ASKED QUESTIONS (FAQ)
1. Can I use this batter for both brownies AND cookies from one batch?
Yes! Make the full master batter, then decide how to split it. You can make all cookies, all brownies, or half and half. If splitting, divide the batter equally before chilling (for cookies) or pouring (for brownies). Make sure to use butter completely if planning to make brownie cookies too. But if you want to bake brownie alone, I would highly recommend to use 100g of butter and 100g of oil.
2. Why do I need cookie cutters for the cookies?
Cookie cutters help contain the spread, especially for beginners or in warm kitchens. They ensure perfectly round, thick cookies every time. If you are confident with the batter, you can skip them.
3. Can I use milk chocolate instead of dark?
You can, but the cookies will be sweeter. Milk chocolate has less cocoa and more sugar, which will change the texture and flavor. I recommend dark chocolate (54-70%) for the best results.
4. Why do I need to chill the batter for cookies?
Chilling solidifies the butter, which prevents spreading. It also allows the chocolate flavors to develop and thickens the batter so it is scoopable. One to two hours is essential.
5. How do I get that crackly top?
Whisk the eggs and sugar for a full 3-4 minutes until pale, thick, and foamy. Do not rush this step. The foam creates the crackly top. Also, do not overmix after adding flour.
6. Why are my brownies cakey instead of fudgy?
Cakey brownies usually mean you added too much flour, overmixed the batter, or overbaked them. Measure flour correctly, fold gently, and pull them out at 30 minutes when they still look slightly underdone.
7. How do I know when the brownies are done?
A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. The edges will be set, and the top will be crackly. Bake for 30 minutes and check.
RECIPE CARD
Brownie Cookies
Ingredients
Method
- Melt chocolate and butter: In a medium saucepan over low heat, melt the butter and chopped chocolate together. Stir until smooth. Remove from heat.
- Whisk eggs and sugar: In a large bowl, beat eggs, sugar, vanilla, and salt on high speed for 3-4 minutes until pale, thick, and foamy.
- Combine: Pour the melted chocolate mixture into the egg mixture. Whisk until fully combined and smooth.
- Add dry ingredients: Sift in the cocoa powder and flour. Fold gently with a spatula until just combined. Do not overmix. Stop when no flour streaks remain.
- Chill (for cookies) or pour (for brownies): For cookies, cover and refrigerate for 1-2 hours. For brownies, pour into prepared pan immediately.
- Prep: Preheat oven to 160ยฐC (fan) or 175ยฐC (no fan). Line a 10×10 square pan with parchment paper.
- Pour and bake: Pour the batter into the prepared pan. Smooth the top. Bake for 30 minutes. Top should be crackly.
- Cool: Cool completely in the pan. Refrigerate for 1-2 hours for easier cutting.
- Cut: Lift out using parchment paper. Cut into 9 large chunks. Serve with ice cream.
- Chill: Cover the batter and refrigerate for 1-2 hours until thick and firm.
- Preheat and prep: Preheat oven to 180ยฐC. Line baking sheets with parchment paper. If using cookie cutters, place them on the sheet.
- Scoop and shape: Use a cookie scoop (40-50g batter) and scoop into the cutters. Press gently to fill. If not using cutters, scoop directly onto the sheet, 2 inches apart.
- Bake: Bake for 10-12 minutes (6 cookies per batch). Centers should look soft.
- Cool: Cool on baking sheet for 5-10 minutes. Transfer to wire rack.
Notes
- Chocolate Quality Matters:ย Use good quality dark chocolate (54-70%). Lindt is recommended. Your chocolate should be something you love.
- Do Not Overmix:ย Once flour is added, fold gently until just combined. Overmixing creates cakey texture.
- Whisk for Crackly Top:ย Beat eggs and sugar for 3-4 minutes until pale, thick, and foamy. This creates the signature crackle.
- Chill for Cookies:ย 1-2 hours minimum. This is non-negotiable for proper texture and spread control.
- Cookie Cutters:ย Recommended for beginners or warm kitchens. They prevent spreading and create perfect shapes.
- Storage:ย Store in an airtight container at room temperature for up to 4 days.
- Freezer Option:ย Freeze unbaked cookie dough balls for up to 3 months. Bake from frozen at 180ยฐC for 12-14 minutes.
- If you are planning to make brownie and cookie with the same batter, use only butter and split the batter.ย
- If you are planning to make brownie along, use butter and oil. (highly recommended).
- And if you want to make brownie cookies only use butter as per the recipe.
NUTRITION INFORMATION
Brownie Cookies (Per Cookie – Based on 13 Cookies)
| Calories | 250-290 kcal |
| Fat | 16-19g |
| Saturated Fat | 10-12g |
| Carbohydrates | 24-28g |
| Fiber | 3-4g |
| Sugar | 18-22g |
| Protein | 4-5g |
| Cholesterol | 55-65mg |
| Sodium | 40-60mg |
Fudgy Brownies (Per Square – Based on 9 Squares)
| Calories | 350-400 kcal |
| Fat | 22-26g |
| Saturated Fat | 12-15g |
| Carbohydrates | 32-36g |
| Fiber | 4-5g |
| Sugar | 24-28g |
| Protein | 5-6g |
| Cholesterol | 70-85mg |
| Sodium | 50-70mg |
Note: Nutrition information is an estimate and may vary based on specific ingredients used (chocolate percentage, brand, etc.).
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ABOUT THE BAKER
Hi, I’m Zach!
I am a home baker with over 6 years of experience and a deep love for chocolate. Born and raised in Lahore, Pakistan, I grew up surrounded by traditional festive sweets, but my heart always belonged to chocolate, thanks to my Baba, who would bring back suitcases full of it from his travels.
Baking became my passion when I moved to Sweden for university. What started as a way to fill my time turned into a full-blown obsession, all thanks to my husband, my official taste tester and biggest supporter.
Now living in sunny Portugal with my husband and our two cats, Milo and Mini, I am finally sharing the recipes I have perfected over the years. This Brownie Cookie recipe is the result of three years of chasing the perfect chocolate brownie.
I hope you enjoy these recipes and find a little sweetness in your own life.
Happy Baking!
Zach
Recipe Testing Process
This Brownie Cookie recipe is the result of 3 years of testing and countless failed batches. I tested different chocolate percentages, butter-to-oil ratios, sugar levels, and baking temperatures. I burned brownies, wasted chocolate, and learned from every mistake.
Why You Can Trust This Recipe
Every recipe on this blog is tested in a home kitchen with standard equipment and ingredients you can find at any grocery store. No fancy tools, no hard-to-find ingredients, just recipes that work. This one took three years to perfect, so you know it is good.
COMMENTS & RATINGS
We would love to hear from you! Leave a comment, rate this recipe, and let us know how your Brownie Cookies turned out. Did you make cookies or brownies? Did you add any fun toppings? Share your experience!
