These Fudge Brownie Cookies have a rich chocolate flavor and an ultra-fudgy texture. Like your favorite brownies in cookie form, they’re perfect with vanilla ice cream or a cold glass of milk!
These brownie-style cookies come from the cookbook Our Sweet Basil Kitchen by Cade & Carrian Cheney. I’ve followed their blog, Oh Sweet Basil, for years, so I was thrilled when their cookbook was published. There’s something special about holding a printed book — the photographs, the stories, and the inspiration that comes from reading recipes the way you’d read a favorite novel.
Carrian and Cade write about their backgrounds in the introduction: Carrian brings a Pacific Northwest sensibility with a focus on seasonal produce, while Cade’s southern roots show up in comfort food, grilling, and fried favorites. Instead of separating these perspectives, the book blends them. The result is dishes that feel comforting and approachable while highlighting fresh ingredients and bold flavors.
The recipes range from indulgent desserts to produce-forward main dishes, and each one feels restaurant-quality but still doable at home. I was immediately drawn to the fudge brownie cookies because I’m a chocolate lover, and I wanted something rich and satisfying during the slower winter months when fresh produce is limited.
The cookies deliver a deep chocolate flavor reminiscent of bakery brownies, with a thick, chewy texture. They’re straightforward to make and feel decadent without being fussy. We enjoyed them warm with vanilla ice cream and later with a cold glass of milk — both were perfect.
I’m excited to make more recipes from Cade and Carrian’s book, and I hope you enjoy these cookies as much as I did.
Fudge Brownie Cookies
Ingredients
- 8 oz unsweetened chocolate, chopped
- 8 oz German chocolate, chopped (about 50% dark chocolate)
- 1/4 cup unsalted butter
- 4 large eggs
- 1 and 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 and 1/4 cup milk chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two or three baking sheets with parchment paper.
- Set a heatproof bowl over gently simmering water (double boiler). Add the chopped chocolates and butter and melt, stirring occasionally, until smooth and glossy.
- While the chocolate melts, whisk together the eggs, sugar, and vanilla in a large bowl. In a separate medium bowl, whisk the flour, baking powder, and salt.
- When the chocolate mixture is melted and slightly cooled, temper the eggs by adding a small amount of the melted chocolate to the egg mixture and whisking to warm it — take care not to scramble the eggs. Then whisk in the remaining melted chocolate until combined.
- Gently fold the flour mixture into the chocolate-egg mixture, then stir in the milk chocolate chips.
- Scoop dough by rounded tablespoons (about 1.5 tablespoons each) onto the prepared sheets. Bake for about 10 minutes, checking at 8 minutes to avoid overbaking. The tops should be set but still soft. Remove from the oven and allow cookies to cool completely on the baking sheets.
Notes
Nutrition
I was kindly given permission by Cade & Carrian to feature this recipe from their cookbook on my blog. Be sure to pick up your copy of Our Sweet Basil Kitchen if you’d like more recipes like this.
