I really don't have much to say about these brownie cookies other than I love an excuse to eat brownies no matter their shape. Or size. Or weight. Let's be honest, I don't discriminate when it comes to baked goods.
Lauren once made her own version of brownie bites and I have to say, they tasted better than their store-bought counterpart. But they weren't as decadent as these brownie cookies.
You may need to adjust the level of flour. My first batch was super runny and therefore super flat, so I added more flour. The recipe you'll find below shows the adjustment. If you're worried about thickness, cut back a bit on the flour and see how your first batch turns out. Our first batch may have been flat but they were still extremely edible. I tested quite a few to be sure.
Because they can be super sticky even with added flour, I would use a silicone baking mat (Silpat is my favorite) or parchment paper (I'm all about Kirkland Signature non-stick parchment paper). I'm all about making cleanup easier!
Printable recipe for brownie cookies below. Enjoy!
- 1 package fudge brownie mix (9x13-inch pan size)
- 1 ½ cups flour (start with 1 ¼ and add more as needed)
- 1 egg
- ½ cup water
- ¼ cup canola oil
- 1 cup semisweet chocolate chips
- Powdered sugar
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat.
- Beat brownie mix, flour, egg, water and oil in a large bowl until well blended. Fold in chocolate chips.
- Place powdered sugar in a shallow bowl. Drop dough by rounded tablespoonfuls into sugar and roll to coat. Place 2 inches apart on baking sheets and bake 8 to 10 minutes or until set.
- Let cool 5 minutes before removing to wire racks.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 8mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g
I give you permission to indulge in any—or all—of these brownie recipes.