These Fudge Brownie Cookies have a rich chocolate flavor and super fudgy texture. Like your favorite brownies in cookie form – these are perfect with vanilla ice cream, or a cold glass of milk!
These fudge brownie cookies come from the Our Sweet Basil Kitchen cookbook by Cade & Carrian Cheney. I’ve read Cade & Carrian’s blog, Oh Sweet Basil, for years – so I was so excited when I heard that they were publishing a cookbook. There’s just something so official about holding a book in print.
Now, I really love reading cookbooks. I love the colorful photographs. I love making a checklist of things to make. I love learning the history of dishes and the regions that they come from. And most of all, I love getting inspiration.
So when I got my copy of the Our Sweet Basil Kitchen cookbook by Cade & Carrian, I was obviously excited.
Now to be honest, I will happily sit down and read a cookbook front to back as if it were a novel. And I will happily re-read my favorite cookbooks over and over again. But I can honestly say that reading through Our Sweet Basil Kitchen was one of the most enjoyable ways to spend a Friday evening.
In the introduction, Carrian and Cade talk about their backgrounds and their cooking styles. Carrian is from the Pacific Northwest – and approaches food with a focus on fresh produce. Whereas Cade is from the south – and grew up with comfort food, cooking on the grill, and a love of things deep fried.
Now after hearing those two approaches, you might think that the book would be divided into two parts. Or flip-flop between a southern favorite and a healthier alternative. But instead, the recipes marry the best of both to create a comforting dishes with fresh ingredients and gorgeous colors.
Like deep-fried strawberry shortcakes, or steak burritos with grilled zucchini. (I’m already planning a summer BBQ with those burritos).
Some recipes are influenced more by southern favorites, others focus more on fresh produce, and some are very decadent desserts – but each is beautifully crafted to feel restaurant quality and completely approachable for any home cook.
I think what I love most about Our Sweet Basil Kitchen is that the recipes are creative and inventive, but every recipe is still completely doable.
Being the complete chocolate lover that I am (and because it’s still winter here and I’m patiently waiting for more produce to come into season), I decided the first recipe I’d try would be these fudge brownie cookies. They’re designed for when you can’t decide if you’d rather a fudgy brownie, or chocolate chip cookies. And if you love chocolate – these are definitely for you.
The rich chocolate flavor will remind you of the perfect bakery-style brownies and they’re very easy to make at home.
I’ve actually been wanting to make a brownie cookie for quite some time, so I was so happy to find this recipe. They’re chocolate’y to the max, thick & chewy, and have that perfect brownie flavor. We had them for dessert with vanilla ice cream, and the next day with a cold glass of milk after getting home from work.
I’m so looking forward to trying more recipes from Cade and Carrian’s beautiful book, and I hope you enjoy these cookies as much as I did!
Fudge Brownie Cookies
- 8 oz unsweetend chocolate , chopped
- 8 oz German chocolate , chopped (about 50% dark chocolate)
- ¼ cup unsalted butter
- 4 large eggs
- 1 and ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup plus 1 tablespoon all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 and ¼ cup milk chocolate chips
- Preheat the oven to 350F degrees and line 2 or 3 baking sheets with parchment paper.
- Using a double boiler, melt the chopped chocolate and butter over gently simmering water. Stir occasionally.
- Meanwhile in a large bowl whisk together the eggs, sugar and vanilla. In a separate medium-sized bowl whisk together the flour, baking powder and salt.
- Once the chocolate and butter are melted and shiny, remove the bowl the heat and allow to cool slightly. Add a little of the melted chocolate mixture to the eggs and whisk in to warm the mixture. Be careful not to scramble the eggs. Then whisk in the rest of the melted chocolate.
- Gently stir in the flour mixture, followed by the chocolate chips.
- Scoop the dough into cookies about 1.5 tablespoons in size, drop onto the prepared cookie sheets and bake for about 10 minutes. I recommend checking the cookies at 8 minutes because you want to be sure not to over bake them. Once the tops are set, remove them from the oven and allow to cool fully on the cookie sheets.
I was kindly given permission by Cade & Carrian to feature this recipe from their cookbook on my blog. Be sure grab your copy of Our Sweet Basil Kitchen!