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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.
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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.
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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!
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- 1 package fudge brownie mix (9x13-inch pan size)
- 1½ cups flour (start with 1¼ 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.
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I give you permission to indulge in any—or all—of these brownie recipes.
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German chocolate caramel brownies
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If you're looking for more yummy brownie recipes, check out my desserts {bars & brownies} Pinterest board.
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Follow Emily Hill's board desserts {bars & brownies} on Pinterest.
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