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What do you get if you cross a Brownie with a Cookie?? This INSANELY good treat!!

Chocolate Brownie Cookies

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Hi Bold Bakers!

You know what’s better than a cookie and more irresistible than a brownie? It’s my Chocolate Brownie Cookies! This cookie recipe is a game changer. Imagine the chocolate fudge center you get from my Best Ever Brownie Recipe and the crispy, soft baked outside you get in my Crazy Cookie Dough merged into one. My Chocolate Brownie Cookies are perfect for all kinds or celebrations and occasions whether you’re doing some holiday baking or looking to give someone a very generous and chocolatey gift.

These Chocolate Brownie Cookies are so simple to make. This recipe is made in one bowl with no mixers or fancy equipment–that’s what I call Bold Baking! The magic of these cookies comes from the combination of white and brown sugar which add lots of depth to the flavor and additional chew from the molasses in the brown sugar. But really what makes these cookies off the charts is one whole cup of good quality cocoa powder as well as chocolate chips. If you’re a chocoholic then these cookies are made for you.

You never have to choose between a brownie and a cookie again, instead give my Chocolate Brownie Cookies a whirl. Be warned they are big, BOLD, rich and delicious!

As a special offer, get $30 off your first week of deliveries at HelloFresh, the meal kit delivery service that gives you delicious recipes and pre-measured ingredients delivered straight to your door. Go to HelloFresh.com and enter the promo code: gemmastafford30.

4.8 from 6 reviews
Chocolate Brownie Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 cookies
Ingredients
  • ½ cup (4oz/120g) white sugar
  • ½ cup (3oz/90g) brown sugar
  • 6 tablespoons (3oz/90g) butter
  • 2 large eggs*
  • 1 teaspoon vanilla extract
  • 1 cup (4oz/120g) cocoa powder, unsweetened
  • ½ teaspoon salt
  • ½ cup (3oz/90g) chocolate chips
Instructions
  1. Combine the sugars and butter in a microwavable bowl (or in a pot on the stove). Heat until the butter has melted. Remove from heat and beat well with a hand mixer for 2-3 minutes. (I tried doing this recipe without an electric mixer and my cookies came out really flat)
  2. Add in the eggs and vanilla extract and beat with hand mixer for 2 minutes (this, along with melting the butter and sugar, helps create a crackly crust on top of the cookies).
  3. Stir together the cocoa powder and salt and add them to the batter. Beat for another 30 seconds. Lastly fold in the chocolate chips. The batter will be soft but refrigerate it for a minimum of 30 minutes.
  4. Preheat the oven to 350°F (180oC). When the cookie dough is stiff scoop 12 cookies onto a baking tray lined with parchment. Round the dough in your hands and press to flatten down just a little. Toss a few more chocolate chips on top it you wish.
  5. Bake cookies for about 12-13 minutes. When baked they might look 'uncooked' but they are not, they are perfectly fudgy on the inside.
  6. Set aside to cool down and enjoy fresh. Store them in an airtight container for up to 2 days.
Notes
* You can always replace the eggs with one of my egg substitutes. Get my Egg Substitutes Chart.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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91 Comments

  1. E.S.Black on November 20, 2017 at 7:09 am

    Hey i made your cookies which were extremely yummy but all of it flowed and turned flat….it was very liquidy…the batter i mean….do u know what went wrong…can it be cuz i used an electric mixer as i dont have a hand mixer…i posted pic toi

    • Gemma Stafford on November 20, 2017 at 9:40 am

      Yes, I do know why. Was the dough chilled before baked?

      And did you use an electric mixer? or did you do it by hand? The electric mixer makes you have thick cookies.

  2. Hrishita on November 20, 2017 at 3:44 am

    I could not find everything according to measurements, so I tried everything with assumptions. The batter was a little flow-y even after chilling. 🙂
    So I poured the batter in a cake tin and the result was great! It was like a brownie. 😀

    • Gemma Stafford on November 20, 2017 at 9:27 am

      You just made up the recipe??? I’m delighted it worked out.

      The recipe can be found at the end of the page, above the comments 🙂

  3. Jen on November 17, 2017 at 10:37 am

    Hi Gemma

    Oh my goodness these cookies were fantastic! I am a huge chocolate fan and these had to be one of the best cookies I have ever had. The list of your recipes I want to try just keeps getting longer each week and so far all of them I have tried have turned out great.

    • Gemma Stafford on November 18, 2017 at 10:04 am

      Delighted you like this cookie. I adore a double chocolate chip cookie. Stay tuned for my Christmas Baking page.

  4. Fauziya Bafagih on November 17, 2017 at 4:27 am

    Is it OK if I leave out the chocolate chips? I don’t have any on hand at the moment.

    • Gemma Stafford on November 18, 2017 at 9:59 am

      Hi,

      for sure you can leave those out, that’s not a problem. 🙂

  5. Rainy Sunshine on November 15, 2017 at 6:17 am

    Hi Gemma, is it ok to use dutch processed cocoa powder or black cocoa powder instead of the unsweetened cocoa powder? thank you!

    • Gemma Stafford on November 17, 2017 at 2:39 am

      Hi there,
      Yes. Dutch processed cocoa is a de-alkalized cocoa. cocoa is an alkaline ingredient and removing this softens out the flavor of the cocoa. Other than that most cocoa is unsweetened in its’ natural state. either one will work for you, as will raw cacao.
      I hope this is of help,
      Gemma 🙂

  6. Farah on November 14, 2017 at 9:59 pm

    Hi gemma!!!! I dont have brown sugar so can i use white sugar only?

    • Gemma Stafford on November 15, 2017 at 2:40 am

      Hi Farah,
      Yes, you can certainly do that,
      Gemma 🙂

  7. Fiona on November 9, 2017 at 10:16 pm

    Looks yummy and so far all the recipes i have tested (the banana bread and crazy dough) have turned out perfect and i’m making big batches every week. Really want to try this one for my friend but she cant eat too much sugar. Has anyone tried reducing the sugar ? Thanks

  8. Rachael Workman on November 9, 2017 at 7:03 am

    I halved this recipe as I only had half the ammount of cocoa powder and they were amazing, they were huge too!

    • Gemma Stafford on November 10, 2017 at 2:03 am

      Hi Rachel,
      GOOD! I am really happy to hear that. Yes, that is the idea, use what you have!
      Gemma 🙂

  9. Reena on November 8, 2017 at 7:18 am

    Egg substitute in browny cookies….pl reply

    • Gemma Stafford on November 8, 2017 at 11:00 am

      Hi Reena,
      This recipe has very few ingredients. It is always more difficult to substitute eggs in this type of recipe. The purpose of the egg here is to add richness, and hold the cookie together. I suggest flax egg, but I have not tried it. Mashed banana may do it too, but I think you will need to experiment,
      Gemma 🙂

  10. Mary Kurien on November 6, 2017 at 5:25 pm

    No questions at all Gemma.it was awesome the cookies I mean.Thanks for the recipe.

    • Gemma Stafford on November 7, 2017 at 2:52 am

      Thank you Mary, good that you are here with us 🙂

  11. Yvonne Bonbon on November 6, 2017 at 7:10 am

    How do they freeze? Thanks

    • Gemma Stafford on November 7, 2017 at 3:01 am

      Hi Yvonne,
      Very well, perfect for freezing, you will not need to refresh these in an oven after freezing,
      Gemma 🙂

  12. Yvonne Bonbon on November 6, 2017 at 7:07 am

    I had moved when I was younger and found the previous brownie recipe was never the same again because of the altitude and humidity change. I could never recreate my beloved brownie recipe. This is my new love!!!! This cookie is what i remember my brownies to be like! My new go to recipe! The only challenge I found was that the dough can be very sticky (even when refrigerated, they soften in the hand), so I ended up wetting my hands in order to handle and shape the cookies. Would it work if I buttered my hands? The next taste test will be my son who is a brownie lover, but i’m sure he will love these too! Thank You!

    • Yvonne Bonbon on November 6, 2017 at 7:09 am

      Oh yes I wanted to add, that I let them cool for only 3-5 minutes on the baking sheet and removed them to completely cool on a wire rack….I have always had luck getting very chewy cookies doing this.

    • Gemma Stafford on November 7, 2017 at 3:07 am

      Hi Yvonne,
      Baking at altitude is indeed a challenge, I started my professional bakery career with an apprenticeship, after college, in Lake Tahoe.It was a big learning curve, I got a lot from it.
      Thank you for sharing your experience with other Bold Bakers, it is valuable,
      Gemma 🙂

  13. Nabeel on November 6, 2017 at 12:15 am

    I tried it many time but i don’t got the lizard scales on the top.
    Second thing i have a convection oven i tried it on 180’C for 12 min under 100 % convection but no scales. Then i tried 180’C for 12 min under 60 % convection 40% microwave but no scales.
    Then i tried 180’C for 12 min under 40 % convection 60% microwave but no scales.
    Then i tried 180’C for 12 min under oven but no scales.
    In all case it was not baked from inside perfectly but little bit fluffy because of eggs i think so.
    May you please help with it.

    • Gemma Stafford on November 6, 2017 at 1:35 am

      Hi Nabeel,
      These cookies have no flour, and the eggs form a function, to bind the cookies, and to enrich them. The finish is more mousse like, and so you will not get scales, as you describe it.
      (https://www.biggerbolderbaking.com/giant-oreo-cookies/) check this recipe out, this will give the result you want. You will need to have flour in a recipe to get this finish. you can make this in any size cookie you like,
      Gemma 🙂

      • Nabeel on November 6, 2017 at 12:31 pm

        any recipe of fudgy chocolate brownies with scales.

        • Gemma Stafford on November 7, 2017 at 2:56 am

          Hi Nabeel,
          I think you could add a little flour to this recipe, it will be an experiment, but worth it, and will not be a complete fail.
          About 2 ozs may do it for you.
          gemma 🙂

          • Nabeel on November 13, 2017 at 2:50 pm

            I tried with by adding flour. Got scales But inside still not cooked properly even after 25 min @ 180’C. Got the scales when I baked a single cookie fresh made dough but when I kept the remaining dough into the fridge overnight for practicing next day with same setting then my cookie become crackers.



          • Gemma Stafford on November 14, 2017 at 5:10 am

            Hi Nabeel,
            I really do not know what the issue is, I am sorry, I wish I could be of more help.
            Gemma 🙂



  14. Saadia Khan on November 5, 2017 at 6:40 am

    Is 1 tablespoon of white sugar equal to 8 grams?

    • Gemma Stafford on November 5, 2017 at 3:05 pm

      Hi there Saadia,
      One tablespoon of granulated sugar will be 12.5g or so.
      Hope this helps!
      Gemma 🙂

  15. Saadia Khan on November 5, 2017 at 6:36 am

    Hey Gem can you please tell me that are these cookies gonna be bitter?I like my baked good a little rich but not bitter. Really wanna make these awesome cookies.

    • Gemma Stafford on November 5, 2017 at 3:10 pm

      Hi Saadia,
      No, I do not find these cookies bitter. You can use a chocolate fron 50% – 72% cocoa solids, the lower one will be less sweet, and feel richer.
      Do not use powdered sugar in cakes, unless the recipe expressly asks for it, it behaves differently to granulated sugar. It is also more expensive to buy, and if you are using cups to measure it will throw the proportions out.
      You can use an 8 inch pan. the brownies may be a bit deep, or too much for the pan. The baking time will be much the same, but you will have to monitor it, I did not do this! Thank you for being in touch,
      Gemma 🙂

  16. Naima on November 5, 2017 at 4:15 am

    I made a mistake. I made them thinking i could store them for a week. Will they spoil in a week. For how much maximum time can i store them?

    • Gemma Stafford on November 6, 2017 at 2:26 am

      Hi Naima,
      All storage of food depends on how you store them, the temperature of your room, and the container. It is difficult to be specific.
      If you need these to store for a week pack them in an airtight container, in a cool place, the fridge if necessary.
      I hope this helps you,
      Gemma 🙂

  17. glikglookglak on November 4, 2017 at 7:37 pm

    wow. just wow.

    • Gemma Stafford on November 5, 2017 at 1:45 am

      Thank you, good to have you with us,
      Gemma 🙂

  18. Sue Wareing on November 4, 2017 at 11:15 am

    Wow! I’ve just made these Gemma and they are wonderful! So delicious! So easy to make too! The best cookies EVER! Thanks for your fab recipes!

    • Gemma Stafford on November 5, 2017 at 2:28 am

      Hi Sue,
      That is very good to hear, thank you for letting me know,
      Gemma 🙂

  19. Mary Kurien on November 2, 2017 at 6:54 pm

    Loved it! Loved it!!!wonderful, I am not a choc cookie fan but this is something , THANK YOU Gemma. Mary

    • Gemma Stafford on November 3, 2017 at 2:15 am

      Hi mary, thank you, I am happy that you like this recipe,
      Gemma 🙂

  20. Angiesilcox on November 2, 2017 at 5:40 pm

    I made these this afternoon and they are delicious! Rich and chewy! I can’t believe they don’t have any flour in them! They definitely need a big glass of milk to go with them!!

    • Gemma Stafford on November 3, 2017 at 2:19 am

      Hi Angie,
      I can almost see you sitting in your armchair, with your big glass of milk, and cookies! Ah! lovely picture 🙂
      Gemma

  21. Nadine on November 2, 2017 at 9:10 am

    Hi Gemma!
    When I see such a chocolaty recipe coming up from you I don’t resist long to try it. So I did today. I used the flax seed instead of eggs (didn’t have eggs on hand) and I’m very surprised how it turned out. The cookies look and taste amazing! Next time I’ll just add a bit less salt.
    Will post the photo soon.
    Thank you so much for this divine recipe!
    Nadine

    • Gemma Stafford on November 3, 2017 at 3:13 am

      Hi Nadine,
      Good to hear, and particularly that you use a substitute for the eggs. This is not always easy when there are so few ingredients. Thank you for letting us know,
      Gemma 🙂

  22. Leong on November 2, 2017 at 2:45 am

    hi gemma.
    hv been a huge fan n a follower of your receipes. u mentioned that we needed to use a hand mixer. what if I don’t have a hand mixer , can I just use my kenwood stand mixer?

    thank you so much for all your advise n videos!

    • Gemma Stafford on November 2, 2017 at 3:25 am

      Hi there,
      Sure you can, use the beater attachment, all will be well,
      Gemma 🙂

      • Leong on November 8, 2017 at 11:21 pm

        thanks for the reply Gemma! it’s the one that looks like a ‘K’ paddle instead of the whip paddle right? going to attempt it tomorrow!

        • Gemma Stafford on November 10, 2017 at 2:14 am

          Hi there,
          Yes, that is called the K beater, that will do it.
          A whisk will only be used for things like eggs, cream, buttercream etc.
          Gemma 🙂

  23. Mila on November 1, 2017 at 4:45 am

    Hi Gemma, just wonder about when baking cookies or cakes does leaving them to cool on a wire rack or on tin/baking tray make a difference ?
    Thanks 🙂

    • Gemma Stafford on November 2, 2017 at 4:39 am

      Hi Mila,
      Good question. You always allow a cake or cookies to cool a little on the baking tray, to firm them up. Then you can easily remove them to a baking/wire rack.
      Thank you for this question,
      Gemma 🙂

  24. momina on November 1, 2017 at 2:11 am

    hi
    yummyyyyyyy….how to store them?

    • Gemma Stafford on November 2, 2017 at 4:44 am

      Hi there,
      Always in an airtight container. In a warm place refrigerate it, but in cool climates you can store at room temperature.
      Make sure baked goods are cold before putting them into a sealed box,
      Gemma 🙂

  25. Angie on November 1, 2017 at 12:50 am

    No flour?

    • Gemma Stafford on November 2, 2017 at 4:45 am

      No flour!
      If you add flour to these you will get a different cookie! Ground almonds/almond flour is an option!
      Gemma 🙂

  26. Sharmila on October 31, 2017 at 11:02 pm

    There is no flour mentioned in the recipe. So the batter is made up of eggs, sugar and cocoa powder only?

    • Gemma Stafford on November 2, 2017 at 4:51 am

      Hi there,
      Yes, the eggs do the job of binding these cookies, mousse like really!
      Gemma 🙂

  27. Ruth Sablan on October 31, 2017 at 9:14 pm

    Hey Gemma!
    Would it be possible to do 2/3C of flour and 1/3C of cocoa powder instead of just the 1C cocoa powder?
    Or would that change the texture completely? I want to try this for a bunch of my friends, and I don’t want it to be to dark of a chocolate flavor for them.
    Thanks! 🙂

    • Gemma Stafford on November 2, 2017 at 4:56 am

      Hi there,
      you can add flour to this if you wish. you can add almond flour too. Any change will change the results, but you can do it! Do a batch in advance of the day as a taster, 1/2 the recipe if you wish. I love to see you experimenting, it is how we learn,
      Gemma 🙂

  28. Fifi on October 31, 2017 at 4:16 pm

    I made them today and i liked them, but they were a bit sweet
    I brought them to a friends birthdayparty and he said that they taste good but that they are so sweet he is feeling sick after just one cookie
    I would recommend using just half the sugar, otherwise they are really rich in flavor! Thanks for the recipe!

    • Gemma Stafford on November 2, 2017 at 5:08 am

      Hi Fifi,
      The sugar in this recipe is important as it is one of few ingredients. If you wish to substitute it out you could use almond flour/flour. This will change the texture, but the cookies will be less sweet,
      Gemma 🙂

  29. Lois Muzzy on October 31, 2017 at 3:09 pm

    Could you post a cookie recipe for cookies using Splenda. I need to make something for my diabetic granddaughter. Also, would it be possible to post the ingredients for one add in for whole batch of crazy cookie dough

    • Gemma Stafford on November 2, 2017 at 5:11 am

      Hi Lois,
      Splenda is a great alternative to sugar. The problem with it in baking is that it does not caramelize, and you need this for a lot of the recipes, for cakes, and for cookies.
      I wil ladd this idea to my list, it is a good one! I think this company alos has recipes designed for this product. It will be worth checking this out. This is a very important thing to get right for your granddaughter, well done you,
      Gemma 🙂

  30. Maria on October 31, 2017 at 11:28 am

    Hi! I was wondering if I can use a sugar substitute to make these for my father in law who is diabetic?

    • Gemma Stafford on November 2, 2017 at 5:20 am

      Hi Maria,
      It depends on the substitute!
      Some sugar substitutes will caramelize and some will not. Some are high in fructose, and some are not, all are sugars of some sort.
      I am always a bit reluctant to give advice around health problems. Splenda, will not caramelize, but I understand it is good for diabetics, and thsat they provide appropriate recipes. I intend to research this when I get the time. I think you could use Splenda in this recipe, but you may need to add a little flour/almond flour to give it substance.
      It is worth the experiment!
      Gemma 🙂

  31. Shakira on October 31, 2017 at 7:59 am

    Hi Gemma,
    I am really enjoying your recipes…ur ice-cream without the ice cream maker is my fav 😋😋😋😋
    Can you kindly tell me is this recipe without flour ?

    • Gemma Stafford on November 2, 2017 at 5:40 am

      Hi Shakira,
      Yes, this is a flour-less recipe. Happy that oyu are using these recipes,
      Gemma 🙂

      • She on November 5, 2017 at 3:42 pm

        Hello,
        I just made these tonight and mine baked through and weren’t really gooey in the middle like they should be. I totally followed the directions, left the dough to chill for 45 minutes and baked them for 12 minutes. Do you think I should leave them in less time or cut down on chilling time?

        • Gemma Stafford on November 6, 2017 at 1:51 am

          Hi there,
          I presume you baked these in a convection oven at 180C/350F.
          If you used a fan oven the temperature may have been too high. Reduce it by 10C/20F for a fan assisted oven.
          Do remember that ovens vary in the way they are controlled. Check the cookies through the bake, when they are baked they will feel barely firm to the touch. Allow to stay on the baking sheet to firm up. Then remove to a wire rack to go cold.
          The chilling helps to keep the cookies in shape in the oven, do not change this. Try again!
          Thank you for being in touch,
          Gemma 🙂

  32. Saadia Khan on October 31, 2017 at 6:16 am

    Gemma can you please tell me the measurements of brown sugar and cocoa powder in tablespoons ?
    Thank you 🙂

    • Gemma Stafford on November 3, 2017 at 3:35 am

      Hi there,
      1 tablespoon of cocoa/cornflour/powdered sugar will be about 8 grams.
      1 Tablespoon of brown sugar will be about 12 grams.
      This is not such an accurate way of measuring, as, like cups, it depends on how you load the spoon! Keep it consistent, and it will work for you. Write out the recipes in order to convert them accurately.
      Gemma 🙂

      • Saadia Khan on November 5, 2017 at 6:35 am

        Thank you so much love!

  33. Saadia Khan on October 31, 2017 at 6:10 am

    Gemma can i substitute granulated sugar for powdered sugar or caster sugar ? If yes , will the amount be same ?

    • Gemma Stafford on November 3, 2017 at 3:26 am

      Hi Sadia,
      Granulated sugar in the US is really fine, like caster sugar, in fact there is no difference. You need a fine sugar for baking, but not so much powdered sugar.
      The weight will be the same no matter which one you use, the bulk of powdered sugar will be different though, so best not to use that,
      Gemma 🙂

  34. Pranita Naik on October 30, 2017 at 10:28 pm

    Hi Gemma I m a big fan of yours. I tried your carrot cake, banana bread and they turned out so yum everyone at home enjoyed them. Now i m gonna try these cookies my kids will just love them. Thanx
    Happy baking 👌👌👌👌😊🤗🤗

    • Gemma Stafford on October 31, 2017 at 1:39 am

      Hi Pranita,
      That is so good to hear. Thank you so much for letting me know. I am happy that your family are enjoying the recipes, now you can get them baking too! Put your feet up 🙂
      Gemma

  35. LeAnn on October 30, 2017 at 9:09 pm

    Hi Gemma – can’t wait to try this recipe over the weekend. Should I use milk or semi sweet chocolate chips? Thank you!

    • Gemma Stafford on October 31, 2017 at 1:43 am

      Hi LeAnn,
      Semi sweet is best. Milk chocolate will not really do the same thing, but it is a choice. A chopped up bar is better value too, chips have an added stabilizer to keep them whole in the bake, a bar will melt a little, which adds to the gooey texture.
      You can experiment a bit, find what you like,
      Gemma 🙂

  36. Shannon Howell on October 30, 2017 at 6:23 pm

    Hi Gemma!!
    I was wondering what kind of chocolate you used? Not the cocoa, but the actual chocolate. It looks like a bar of chocolate, but is it a candy bar, or semi sweet baking chocolate.
    Thank you!! I love your recipes!!

    • Gemma Stafford on October 31, 2017 at 2:04 am

      Hi Shannon,
      I generally use a dessert chocolate, that is a candy bar type! Check the label, the cocoa solids are usually indicated. You are looking for something around 70% cocoa solids, but 50% – 72% will do it. Milk chocolate does not melt as easily, and above 72% the cocoa butter content is too little, which affects the melting too.
      Chocolate chips are great if you wish the chocolate to remain in shape in a cookie, but other than that use a bar, they are usually cheaper too.
      Thank you for your question,
      Gemma 🙂

  37. Hera Ahmed on October 30, 2017 at 4:53 pm

    Hey gemma! Loved this recipe and will be trying this out today itself!
    I have tried out your Oreo cheesecake and dulce de leche cheesecake and they were absolutely heaven!
    Could u please do a new York style baked cheesecake? Along with the strawberry or Blueberry topping sauce recipe as well. I’m waiting to try your recipe for the new York cheesecake! 🙂 lots of love from india:)

    • Gemma Stafford on October 30, 2017 at 7:03 pm

      Hi Hera,

      So brace yourself but I just filmed an episode for a NY style baked cheesecake that you can make in the microwave. It will air in about 3 weeks 🙂

  38. Ankita Sawant on October 30, 2017 at 1:03 pm

    Hi Gemma,

    I am Ankita from India and a big fan of your recipe’s and have tried mad succeeded them. I have recently started baking and could learn many things from you.

    Thank you so much and will surely try more recipes from your YouTube channel.

    Regards,
    Ankita

    • Gemma Stafford on October 30, 2017 at 6:59 pm

      Hi Ankita,

      I am delighted you are such a big fan. Thank you for being apart of the community.

      Best,
      Gemma.

  39. Andrea Robinson-Parker on October 30, 2017 at 10:31 am

    Hi, I’m going to put these in the oven this afternoon, but I want to make sure that I’m not missing anything. I didn’t see anything to make these rise, is that right?

    • Gemma Stafford on October 30, 2017 at 7:00 pm

      No these guys don’t have a raising agent. They are very similar to brownies in that respect. Let me know how they turn out :).

  40. Saadia Khan on October 30, 2017 at 10:09 am

    Gemma did you use dark cocoa powder ?

    • Gemma Stafford on October 30, 2017 at 6:55 pm

      yes, I use unsweetened cocoa powder. Buy the best quality you can 🙂

  41. Rhonda on October 30, 2017 at 9:26 am

    Hi Gemma! Can you tell me a good rule for when to use Dutch-processed and regular cocoa powder? I know the processed is treated with alkaline chemicals, but don’t really know which to use when. Thanks!

    • Gemma Stafford on October 30, 2017 at 6:53 pm

      Oh Rhonda,

      When there is baking soda in your recipe use regular cocoa powder

      And when there is baking powder then use dutch process.

      It’s all about balancing the alkaline. Great question. 🙂

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