Hey, Gather ‘Round—These Are The Cookies My Family Fights Over
Okay, here’s the thing: I stumbled onto these 20 Minute Fudgy Chocolate Brownie Cookies when I was sort of in the mood for a brownie but didn’t want to wash an actual square pan. (Honestly, who does late at night?) Now, these aren’t some fancy bakery marvel, but they are the cookies that made my cousin Charlie text me at midnight asking for more. True story. There’s a certain kind of joy you get mixing up fudgy chocolate in just one bowl, quick as a wink, hoping nobody spots you sneaking that first warm cookie right off the tray. Are they perfect circles? Nope. Do I care? Not really; the taste makes up for any weird cookie blobs!
Why You’ll Love These (Besides the Obvious Chocolate Factor!)
I make these cookies when I want chocolate ASAP (and I do mean ASAP) but don’t want to commit to some multi-hour baking project. My family goes a bit bonkers when the kitchen starts smelling chocolatey—sometimes my kid waits right at the oven, wearing my old apron like he’s head chef. Plus, you only need like 20 minutes, so if you forget you promised dessert (it happens, right?), you can still be the hero. I used to struggle with cookies sticking to the tray, but a bit of parchment and, actually, being patient to let them cool works wonders—go figure! Oh, and if you like messy, gooey centers, these are your ticket.
Stuff You’ll Need (Plus Some Substitutions If Chaos Strikes)
- 200g good dark chocolate (or, y’know, a couple of big handfuls of chocolate chips; I’ve used milk chocolate in a pinch—still tasty!)
- 60g unsalted butter (my Gran swore by salted, so honestly just use whatever’s in the fridge; I won’t tell)
- 100g brown sugar (light or dark; caster works, too, but it’s a bit different)
- 2 large eggs (mediums are okay, but your dough might be thicker and, weirdly, nobody will notice)
- 50g plain flour (about half a cup, but measuring by the pinch when desperate is 100% ok)
- 25g cocoa powder (that cheap grocery stuff is fine, but I like it unsweetened for maximum fudgy effect)
- 1/2 tsp baking powder (honestly, I’ve forgotten this plenty, and the cookies just get a bit denser—no biggie)
- 1/4 tsp salt (unless you’re using salted butter, in which case maybe skip this, or don’t—it’s just salt)
- Optional: splash of vanilla, extra chips for topping, crushed walnut if you’re feeling fancy
Let’s Bake—But Not Too Seriously
- Melt the chocolate and butter together. I just do this in the microwave, 30 seconds and stir. Repeat if any big lumps left. If you don’t have a microwave, a bowl over a simmering pan is old-school effective (plus looks pro if anyone’s watching).
- Crack in both eggs, then dump in the sugar. Whisk it like you mean it until the whole thing’s glossy. This is where I usually sneak a tiny fingerful to taste—raw eggs and all—don’t judge.
- Fold in the flour, cocoa, baking powder, and salt. If it looks a little thick, keep stirring patiently; mine always looks weird at first—like I messed up the recipe—but just keep going, honest.
- Spoon heaped tablespoons onto a parchmented tray. I get 9 or 10, sometimes fewer if my heaping is a little overexcited. Give them some breathing room; they spread out.
- Bake at 180°C (350°F) for 8–10 minutes (closer to 8 if you like gooey). They’ll look crackly, kind of matte, and the middles might still seem soft. That’s your sign to yank them out. Don’t overthink it—trust the fudginess.
- Let them cool (or, if you’re like me, burn your tongue because holy moly, that smell is too much to wait for). They do firm up as they cool—promise.
Random Notes From My Disaster-Prone Kitchen
- I once tried doubling the recipe. Ended up with cookie lava all over the oven. Maybe stick to original quantities.
- If you over-mix, they get a bit more cakey. Not bad, just different. Actually, a little under-mixed is my preference.
- Do not try to remove these from the tray right away! (Learned that the crumbly, sad way.)
Variations Worth a Try (And One Fail)
- Swap in some white chocolate chunks—my kid calls them ‘snowy miners.’
- Chopped hazelnuts or pecans if you’re after a little crunch.
- A spoon of peanut butter swirled into the dough looked cool, but honest truth? The flavor kind of vanished (and I hate wasted PB!).
- Mint chips make them kind of like after-dinner cookies—refreshing and strange in a good way.
What Gear You Need (Or Don’t!)
Parchment paper is my lazy clean-up saviour, but honestly if you’re out, just grease the tray generously. I use a hand whisk because my electric mixer is in the land of missing mixer beaters (the mysterious abyss in every kitchen). If you don’t have a microwave for melting, just use the pot-and-bowl trick I mentioned. Scales are nice for measuring, but I’ve eyeballed everything and they didn’t come out half-bad!
How to Keep ‘Em (If You Even Need To)
To store: Pop them in an airtight tin—should stay nice for up to 3 days. Though, honestly, in my house, it never lasts more than a day. Oh, and they still taste pretty epic on day two if you have the self-control of a monk.
Serving Ideas (Or: How I Bribe My Family)
I love these sandwiched with a scoop of vanilla ice cream—yep, like a make-your-own ice cream sandwich. My son dunks them in hot chocolate, which is probably overkill, but you do you. Sometimes, I just pile the whole lot on a plate and pretend it’s an intentional “rustic arrangement.”
Hard-Won Lessons aka Pro Tips
- Once, in a rush, I pulled them out early and tried to move them straight away—ended up with what was basically chocolatey rubble. Let them set up!
- Don’t panic if the dough seems a bit gloopy. That’s where the magic happens, trust me.
- Actually, letting the dough sit for 5 min before scooping makes a thicker, fudgier cookie (I tried this by accident—it worked!)
FAQs People Ask Me at Odd Hours
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Can I use only cocoa powder and skip melting chocolate?
Hmm, I tried that once when I ran out of chocolate. They came out almost like cake, not cookies. So, it works, but it’s not the same. -
Why is my dough so sticky?
Oh, don’t panic! It’s supposed to be sticky. That’s the fudge factor. Wet your hands to scoop if it’s bugging you. -
Do I really have to wait for them to cool?
Look, you can dive in hot (I always do), but don’t hand them to a child unless you want to explain the phrase “scorched earth.” They set up lovely after 10 minutes. -
Can I freeze the dough?
Yeah, you can! Scoop them, freeze in balls, then bake from frozen. Just add a couple mins. -
I don’t have brown sugar. Help?
Regular white sugar works; they’re just a bit less chewy. If you have a spoon of molasses, dump that in.
So that’s my not-so-secret recipe for 20 Minute Fudgy Chocolate Brownie Cookies. Even with the odd disaster, they’re utterly worth the minimal fuss—plus, the dishes pile is reasonable, which I consider a massive win. Next time you’ve got a chocolate craving, you’ll know what to do. And hey, if you find a new twist that rocks, send me a message! (Unless it involves raisins. We’re not savages.)
Ingredients
- 1 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2Melt chocolate chips and butter together in a microwave-safe bowl, stirring every 30 seconds until smooth. Allow to cool slightly.
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3In a mixing bowl, whisk together eggs, granulated sugar, and vanilla extract until light and fluffy.
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4Add the melted chocolate mixture to the egg mixture and stir until well combined.
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5Gently fold in the flour, cocoa powder, baking powder, and salt until just incorporated.
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6Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing evenly. Bake for 11-13 minutes, until cookies are shiny and cracked on top. Cool slightly before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
130cal
Protein:
2 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
19 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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