Flourless Brownie Cookies
These 6 Ingredient Flourless Brownie Cookies are rich, chewy, and deliver deep chocolate comfort, making them a perfect fall treat.
Ingredients
Cookie Ingredients
- 2 large eggs, at room temperature Remove from refrigerator 20–30 minutes before baking
- 1 cup granulated sugar
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.5 cup unsweetened cocoa powder, sifted Sifting helps avoid lumps
- 1 cup semi-sweet chocolate chips Use good-quality chocolate for best flavor
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.
Melting Chocolate and Butter
- In a heatproof bowl set over simmering water (or carefully in short bursts in the microwave), melt the chocolate chips with the butter, stirring until smooth. Allow to cool slightly so it won’t cook the eggs.
Mixing Ingredients
- In a mixing bowl, whisk the eggs and sugar together until combined and slightly pale—about 1–2 minutes by hand or 30–45 seconds with a mixer. Add the vanilla.
- Slowly pour the warm chocolate-butter mixture into the egg-sugar mixture while whisking gently to temper the eggs. Once smooth, sift in the cocoa powder and fold until fully incorporated; the batter will be glossy and thick.
Baking
- Drop rounded tablespoons of batter onto the prepared sheets, spacing them about 2 inches apart. Bake for 9–11 minutes until the edges are set but the centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.
Notes
The centers should remain a touch soft to keep cookies fudgy. Store cooled cookies in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 1.5gFat: 5gSaturated Fat: 3gSodium: 50mgFiber: 1gSugar: 10g
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