Brownie cookies from 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (page 45) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lisari on February 18, 2025

    Added 1/4 cup of flour because I just did not trust how loose the batter was. They're delicious but I will try as written next time. Although they taste so much like brownies it would be much easier to just make brownies? Not to knock them, I'm just lazy.

  • Happykikkers on December 22, 2024

    These are really good, but next time I’ll try to reduce the sugar a little bit. Made as Christmas cookie presents.

  • alexrif on October 19, 2024

    Extremely yummy! Was not prepared for the weird. , non-cookie like batter but it makes sense! First tray of scooped cookie batter was loose then second batch was stiff- both worked out just fine

  • bernalgirl on October 29, 2023

    My 10-yr old picked this recipe out and made it with his dad — they’re on a mission to learn to bake. It’s a light, not too sweet, and deeply flavorful cookie, not much to look at but truly delicious.

  • skvalentine on June 30, 2023

    My 10 year old daughter picked this recipe out to try, and made them mostly by herself! They turned out really good-- we especially like the peanut butter variation.

  • lawrencecharcuterie on December 03, 2022

    Tried the peanut butter swirl variation with minimal success. Using a knife was too difficult as the soft base dough tried to move all over the place. A little more successful with a toothpick but still a bit fiddly. Probably would just make brownies or a different chocolate cookie in the future.

  • Running_with_Wools on January 18, 2021

    My 8-year-old son picked this recipe to make from the cookbook first. We used 85% chocolate and subbed King Arthur Measure-for-Measure gluten free flour. I added Malden Sea Salt to the tops of the first batch and a teaspoon of peanut butter to the second batch. They were easy, super chocolatey and delicious. A real keeper. If you prefer the corners of the brownies you make - each of these cookies is like eating a corner.

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