Soft, moist, and dainty, Chocolate Brownie Cookies are a way to bring the flavours of a classic fudge brownie to a sophisticated dinner party; this is how the rich, famous, and pretentious might indulge in a brownie!
This post and its photos were updated August 6, 2018.
A few weeks ago, John.e came home from work with a surprise for me – I love when he does that! It was a magazine full of holiday cookie recipes.
I’ve often turned down his offer to buy me a cookbook for two reasons. The first reason is that I really don’t want another book laying around, and the second is I’m a Pinterest addict and I can find anything I’m looking for there!
Despite that though, he came home with Ricardo’s Best Cookies magazine. (I think he was trying to soften me up so that I wouldn’t roll my eyes at his new Star Trek Wars magazine!)
It’s worth noting that even though I’m not a huge fan of collecting cookbooks, there are a few cookbooks I have in my possession that mean the world to me. I have all of Ina Garten’s cookbooks – with the exception of one – and I have all of The Pioneer Woman’s cookbooks.
I’ve started collecting Nigella Lawson’s cookbooks too, even though I’ve not made any of her recipes to date. Her cookbooks read so well and I get totally lost in them.
Nevertheless, it was in Ricardo’s Best Cookies magazine that I found these lovely Chocolate Brownie Cookies. And, even though they were a Christmas suggestion, I think they are great any time of the year!
Unbeknownst to John.e though, I’m a huge fan of Ricardo! I used to watch his Food Network show – Ricardo & Friends – religiously, but I’ve not been able to locate it for the past few years. I’m not it’s still in syndication. However, his website (www.ricardocuisine.com) has a vast collection of recipes, videos, and even a Ricardo store!
After leafing through the magazine, there were a few cookie recipes that stood out. This one particularly begged to be made. It’s such a simple recipe with very little ingredients, and the result was very good!
I did make one change. The original recipe had much less flour which would have yielded a softer cookie. But, I prefer a more solid cookie, so I increased the flour by 1/2 cup. If you want a softer cookie, just use 1/2 cup less than the recipe I’ve provided below.
In the magazine, Ricardo suggests sandwiching two of the brownie cookies together with vanilla ice cream. I need to try that! But, trust me, Dear Reader, ice cream is not needed at all to make these Chocolate Brownie Cookies any more special than they already are!
I think these Chocolate Brownie Cookies are the perfect way to serve up a classic, fudge-y, brownie taste in a classier fashion. These cookies are smaller and definately flatter, which will make them much easier to eat. Also, a classic bar-type brownie will yield about 16 bars. This recipe will give you 32 cookies!
I dusted the tops with a little powdered sugar. You can certainly leave them plain. You can also drizzle melted chocolate over top. You can top the cookies with nuts or candies before baking them if you’re making these for kids. But, in my opinion, simple is best, and these Chocolate Brownie Cookies are certainly that – simple!!
In a hurry? Save this recipe to your Pinterest board for later!
Raspberry Brownie Parfaits
For the Brownie:
- 1 cup dark chocolate chips
- 3 tablespoons butter
- 3/4 cup all purpose flour
- 1/4 teaspoon baking powder
- 2 large eggs
- 1/2 cup brown sugar, lightly packed
For the Cream:
- 3 cups whipping cream, 35%
- 1 1/2 cups confectioner's sugar
For the Assembly:
- 2 cups raspberries, fresh (not frozen)
- Preheat your oven to 350 degrees.
- Using a double boiler, gently melt the dark chocolate and butter together. Allow the mixture to cool.
- In a large bowl, whisk together the flour and the baking powder and set aside.
- In another bowl, whisk together the brown sugar and the eggs.
- Add the egg mixture to the chocolate mixture and stir well to combine.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Using a small ice cream scoop (I used one tablespoon sized scoop), place mounds of the batter on silicone or parchment lined baking sheets. Be careful not to place the batter too close. The batter is thin and will spread.
- Bake, one baking sheet at a time, on the middle rack for 11 minutes.
- Allow cookie to cool on the baking sheet for two minutes before transferring to a cooling rack to set.
- In the meantime, use a handheld mixer to beat the whipping cream until stiff peaks form.
- Sift in the confectioner's sugar and beat into the whipped cream. Place in the refrigerator.
- Once the cookies are cooled completely, using your hands, crumble the cookies so that the crumbles are roughly the size of small green peas.
- When ready to assemble, place 1/4 cup of the cookie crumbles into the bottom of each glass.
- Top with about 4 tablespoon of the whipped cream. Tap the glass lightly on a wooden cutting board to even out the top.
- Next, add a good layer of fresh raspberries. I added about 1/2 cup of raspberries to each glass.
- Top with another 1/4 cup plus two tablespoons of the cookie crumbles.
- Fill the remaining empty space in each glass with the whipped cream.
- Sprinkle a few of the cookie crumbles over top and add a raspberry or two for garnish.
- Serve immediately or refrigerate until ready to serve. If you refrigerate these, cover them very carefully and loosely with plastic wrap.
Are you making this recipe? Show me your version! Tag me on Instagram or Facebook!
@lordbyronskitchen | #lordbyronskitchen
All access to Lord Byron’s Kitchen! Never miss another recipe! Follow me on social media: