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Favorite Chocolate Treat: 3-Ingredient Brownie Cookies

I am truly addicted to chocolate. I require the stuff on a daily basis, usually in the shape of a delightful treat (cookie, brownie, etc.) or a high-quality confection, although I have been known to devour tiny bowls of chocolate chips when I am in a desperate situation.

That I always have this recipe for chocolate cookies in my back pocket is a fortunate circumstance. I don’t even need the recipe anymore since it’s so easy to follow that you’ll have it committed to memory in no time at all. The secret is to use a brownie mix that comes in a box. It is the perfect ingredient for cookie dough when combined with an egg and some butter that has been melted.


My demands for chocolate are satiated by the brownie cookies that I made, which have borders that are somewhat crunchy, a centre that is chewy and gooey, and a flavour that is satisfying. The best part is that this recipe only calls for three ingredients, and the first batch of cookies may be cooked and removed from the oven in less than twenty minutes.

The Best Way to Select a Brownie Mix

It is possible to use any brownie mix that is commonly available for this recipe; however, not all brownie mixes are made equal. The fact that Ghiradelli produces some of the greatest brownie mixes available is common knowledge among all of my fellow brownie enthusiasts. I prefer to use any of their mixes that have the phrase “includes chocolate chips” printed on the front, such as the Double Chocolate, Triple Chocolate, and Ultimate Chocolate types.


Having said that, any brownie mix that is commonly available will do. If they come with chocolate chips, that’s an extra point in their favour. The more chocolaty they are, the better. It is important to note that I have not tried this recipe using gluten-free mix, so you should do so at your own discretion.

Recipe for Brownie Cookies Made with Only Three Ingredients

What you will need to make about 18 cookies is:

  • a half cup of unsalted butter, measuring one stick, melted and let to slightly cool
  • a single huge egg
  • 1 box of brownie mix, ideally Ghiradelli’s, weighing between 18 and 19 ounces

Bonus components include:

  • A third cup of chocolate chips, either dark or semi-sweet, may be used.
  • For finishing, flakes of salt, which are optional

To begin, set the oven racks in the top third and bottom third of the oven and preheat the oven to 350 degrees Fahrenheit. Wrap two big baking sheets in parchment paper and set them aside.


Mix the butter that has been melted into a medium-sized basin. Rather of being scorching, it ought to be mildly warm. To incorporate everything, add the egg and whisk it up well. Once the brownie mix has been added, stir it thoroughly until there are no observable pockets of dry mix left.

To distribute the batter, use a medium cookie scoop or a heaping tablespoon to spread it out in mounds of 1 1/2 tablespoons, leaving at least 2 inches of space between each one. There is room for six cookies in each half sheet pan. If you want your cookies to be really exceptional, sprinkle flaky salt on top of them and carefully press three or four chocolate chips into the top of each cookie.


You should bake the cookies for eleven to twelve minutes, turning the pans over halfway through the baking process, until the centres of the biscuits are shining but not moist. Allow the cookies to cool for a few minutes before transferring them to a cooling rack with a thin metal spatula before transferring them. Repeat with any dough that is still available. Please enjoy at a warm or room temperature.

Alterations to the Brownie Cookie

Both chocolate chunks and chocolate chips are usually on available, and I always have flaky salt on hand as well. Both of these ingredients truly add something unique to the tops of these cookies. I sometimes add a teaspoon of instant espresso powder to the batter, which helps to enhance the chocolate flavour. This is something that I do occasionally.


Nuts that have been roasted and chopped would also be delicious, particularly walnuts or pecans. In addition, you may add freeze-dried raspberries that have been pulverised for a more refined and delicious touch.


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