Chocolate Brownie Cookies Recipe (2024)

FAQs

How to pimp box brownies? ›

Anything with a little bite will do. Almonds, walnuts, peanuts, cocoa nibs… adding a little textural crunch elevates your brownies from blah to bomb. Mix your crunchy bits into the batter or sprinkle on top to make your boxed brownies look even prettier.

Brownie batter is typically smoother with a more liquid consistency while cookie dough is thicker with more flour – allowing it to hold its shape better and be formed into cookies.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

Did you know that Brownies were originally called 'Rosebuds'? Rosebuds was established in 1914 for girls to join before they became Guides. Just one year later, the name was changed to Brownies. Brownies are the second-youngest members of the Girlguiding family, for girls aged between 7 and 10.

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

Add a teaspoon of instant coffee or espresso powder. Throw in a handful of nuts—pecans, walnuts, macadamia, whatever you have on hand. Scoop in a palmful of dried or frozen fruit. Add an extra splash of the top-shelf vanilla extract, or a dab of vanilla paste, or a dash of vanilla powder, to the batter.

The first and easiest upgrade you can give to your boxed brownie mix is to add a tablespoon of instant coffee to the batter. Adding coffee to your brownies boosts their flavor because its bitter quality balances out sweetness, making it less overpowering. It allows that delicious chocolate flavor to really shine.

Recently, as I was reading through the comments on all our brownie recipes, one suggestion in particular stood out: Refrigerate the batter overnight for a richer, chewier brownie.

If you prefer fudgy brownies, mix until the wet and dry ingredients are just combined. Overmixing allows more air into the batter, which will give you lighter, cake-like brownies instead of dense, rich ones. (On the flip side, if you do want your brownies to be cakey, beat the eggs more.)

Which is healthier chocolate chip cookies or brownies? ›

One chocolate chip cookie also has considerably fewer calories than a brownie, with the average brownie containing about 130 calories. Considering that brownies and chocolate chip cookies have comparable nutritional profiles, neither is better for you than the other.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.

If you've ever made brownies vs chocolate cookies – you'll know that brownie batter is thinner and glossier. This is because brownie batter has less flour/dry ingredients than a cookie recipe with the same amount of butter.

One chocolate chip cookie also has considerably fewer calories than a brownie, with the average brownie containing about 130 calories. Considering that brownies and chocolate chip cookies have comparable nutritional profiles, neither is better for you than the other.

Although you can have milk with your brownies, you can't dunk them. Is there anything more comforting than chocolate chip cookies dunked in an ice cold glass of milk? Plus, slather some ice cream between a couple of cookies and you have a deliciously portable treat. You really can't do the same with two brownies.

Brownies are not classified as cakes – this is a very interesting point about the brownie. The reason for this is that although the texture is similar to cakes, it is classed as finger food (whereas usually cake is eaten with a fork), therefore they are categorised as a cookie bar (in America).