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Chocolate Brownie Cookies

7 Reviews

About the bake

These chocolate brownie cookies are melt in your mouth, the outside is slightly crisp revealing a softer, gooey centre similar to a chocolate brownie, the unrefined light muscovado sugar adds to the gooiness.

50Total Time
40Prep Time
10Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4) and line 2 baking sheets with baking parchment

  2. Step 2:

    Melt the chocolate with the cocoa powder and butter in a heat proof bowl over a pan of simmering water. Stir occasionally until melted and combined, remove from the heat and set aside to cool.

  3. Step 3:

    Mix together the egg, sugar and vanilla extract until pale and fluffy then pour in the melted chocolate and mix well.

  4. Step 4:

    Sift together the flour, salt and baking powder and add to the chocolate mixture, finally fold in the broken chocolate pieces.

  5. Step 5:

    Cover the bowl and chill in the fridge for 30 minutes then divide the mixture 12 equal pieces and place onto the baking sheets leaving some space between to allow the cookies to spread out during baking.

  6. Step 6:

    Bake for 10 minutes until the tops are starting to crack and look glossy, the centre should still be soft. Leave to cool for about 10 minutes then transfer onto a cooling wire to cool completely.

  7. Step 7:

    The cookies will be very soft when warm but will firm up when cool.


    • 125g Dark chocolate (chopped)
    • 30g Cocoa powder
    • 55g Butter (unsalted)
    • 1 Egg(s) (free range) (large)
    • 100g Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 40g Allinson's Plain White Flour
    • Pinch Salt
    • 1/4 tsp Baking powder
    • 75g Dark chocolate (broken into small pieces)


  • Whisk
  • Saucepan

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