Brownie Cookie
Emily Wyckoff

6-Ingredient, Outrageous Flourless Chocolate Brownie Cookies

Three words: Chocolate. Brownie. Cookies.

Six ingredients: Sugar. Cocoa. Salt. Egg. Vanilla. Chocolate chips.

So simple. So outrageously delicious.

These brownie cookies are moist and fudgy. They come together in one bowl, and you probably have all the ingredients on-hand. Use a mixer or not, it’s up to you. Plus, they keep exceptionally well for up to five days.

I know you’re thinking “Make them already, will you?” Here’s how:

Whisk together the dry ingredients and then add the eggs and vanilla. Continue whisking until smooth, and then stir in the chocolate chips. The consistency will be like a stiff frosting. It will be hard not to devour with a spoon – good luck!

Drop by tablespoons onto a parchment paper-lined baking sheet, and bake at 350 F for 10-12 minutes, until the cookies are just set.

brownie cookie dough on sheet cropped

They will be puffy and cracked.

brownie cookies baked on sheet overhead cropped

It’s hard to do, but let cool on the sheet for five minutes.

brownie cookie on sheet side view cropped

Then, transfer them to a cooling rack to cool completely. Enjoy!

brownie cookies a bunch cropped

Flourless Chocolate Brownie Cookies

Makes 24-28 cookies

Ingredients:

3 cups powdered sugar
3/4 cups cocoa powder
1 1/2 teaspoons kosher salt
2 egg whites
1 egg
1 teaspoon vanilla
2/3 cup chocolate chips

Directions:

1. Preheat the oven to 350 F and line two baking sheets with parchment paper.

2. Whisk together the sugar, cocoa and salt in a medium bowl. Add egg whites, egg and vanilla and whisk until smooth. Stir in chocolate chips.

3. Drop dough by tablespoons onto the prepared baking sheets.

4. Bake for 10-12 minutes, until the cookies are just set. They will be puffy and cracked.

5. Let cool on cookie sheets for five minutes, then transfer to a cooling rack to cool completely. Store tightly wrapped at room temperature up to five days.

More cookies!

Chocolate Coconut Meringue Cookies
Giant M&M Cookies
Cowboy Cookies

 

 


34 Responses to “6-Ingredient, Outrageous Flourless Chocolate Brownie Cookies”

  1. Lisa Colton says:

    This recipe did not work. There was not enough moister to give me a “frosting like consistency”.

    • Jenn Giacoppo says:

      Hi Lisa! Sorry to hear they didn’t turn out for you. Emily advises: “Make sure you use extra large eggs, and when you measure dry ingredients, always level off the measuring cup with a knife for accuracy to make sure you do not add too much (easy to do!).” Hope this helps for next time! – Jenn, Editor, RachaelRay.com

  2. Kristie says:

    My cookies came out flat not puffy. They are a bit sticky too. Followed the directions perfectly. Not sure why this happened?
    Flourless brownie cookies

    • Jenn Giacoppo says:

      Hi Kristie! It actually sounds like your cookies came out well, they just needed to rest a bit. Emily says, “These will look undercooked when you take them out – you will see the dough through the cracks, which is how you want them. All baked goods continue to bake after you take them out of the oven – this is key to the chewy consistency of this cookie. Of course everyone’s oven is different – some run hot and some run cold, so be flexible with the time.” Also, they need to be completely cooled when you eat them :) Please let me know if this helped, thanks! – Jenn, Editor, RachaelRay.com

  3. Hello. It would be VERY helpful if your recipes on this website were formatted so that when printing them out one could end up with a single page, rather than one or two sentences ending up on a second page, or a half page of photos in the middle!

    Many other websites from which I print recipes have the capability of avoiding photos and choosing a size format as well.

    Thank you.

    • Beverly says:

      This is a very easy fix! All you need to do, in most cases, is decrease your font size. The other option is to change the print orientation to landscape. Also, use the print preview to see how it’s going to look on the page. There is still yet another option an that is to print double sided that way you won’t be wasting paper and still have one page or at least few pages to deal with if the other options I suggested don’t for you for. I have not had any problems with her website and printing. Good luck!

  4. Stephane says:

    Total failure! They came out as flat as possible! They filled the entire baking sheet. It seem impossible that those brownies would rise with almost nothing else than sugar!

    • Jenn Giacoppo says:

      Hi Stephane! Sorry to hear that they didn’t work out! Emily says “No leavening in this recipe is accurate – many brownie recipes are the same. Make sure to drop by 1-tablespoon size measures (not bigger) and that the brownies are spaced approximately 2 inches apart so they don’t run into each other. Even though my chocolate chip cookies often run together, and I just cut them apart – people definitely know they are homemade!” :) Hope they were delicious, nonetheless! – Jenn, RachaelRay.com

  5. Susan says:

    These cookies were disgustingly sweet. Horrible. Sorry

  6. I have been printing and downloading Rachael’s recipes for years. Since you changed the format of your webside, it is NOT USER FRIENDLY. I have to print 5 or more pages of pictures and other info before I get the recipes. Your fomat does not allow the print page to be formated to print just the recipe. Your print size is not recognized for me to download the recipes. As a result of this disgustingly website I cannot get the recipes I want. Please help!! Change you website back to the way it was before or make it user friendly. I would like to hear from RACHAEL on this issue. Thanks Sandra Hiatrides

    • Jenn Giacoppo says:

      Hi Sandra!
      Sorry to hear you’re having trouble! We’re working hard on making the site better than ever – bear with us in the meantime :) Thanks for your patience! – Jenn, RachaelRay.com

    • For those who want to just print out the recipe all you have to do is highlight the text and copy it to a notepad and then you can just print out the notepad document. It’s the easiest way I have found to copy any recipe on any website as long as it’s not in .jpg format (then all you have to do is save as to a folder) If you copy and paste to notepad and want the photo, just save the photo to your desktop and print that.

  7. AR says:

    Total failure!!!!!
    It was a complete waste of ingredients since it all went in the garbage. Followed recipe, but they resembled the consistency of taffy. Yuck… Too sweet, completely flat. Should have read the reviews first. Seems I’m not the only one that did not like.

  8. AMPPDX says:

    Printing issue can be worked around by simply highlighting the useful text followed by a copy and paste into Word or similar program. Cant wait to try these out!

  9. lydia says:

    These cookies look amazing! I love sweet and chocolate… I too should have read the reviews prior. I followed the recipe totally as well. My consistency was slightly sticky but closer to cake batter. It would not stick together to form a ball type drop so I put it in a cake pan and baked as such. It’s cooling not sure how it will turn out. Wish I knew what wen wrong! I may try again depending on the cake! Thanks!

  10. Kylie Brooke says:

    Was anxious to try these as they look exactly like ones we used to get at The Little Deli in Austin. Glad i read the reviews before i wasted my time and money. Not one person said they came out any good at all.

  11. Kath says:

    Mine also came out completely flat. The warm ones tasted fine, if a bit on the sweet side. Cooled they are mostly very brittle. I let them rest, but they’re more like florentine lace cookies than the beautiful puffy dollops in the picture. The recipe is similar to French macaron cookies. I wonder if beating the egg whites until they are stiff might help? Also, those cookies you only cook for 7min or so. I’m not sure if going flat means my oven was too hot or too cool.

  12. larry miller says:

    Total failure! Dough was too dry and x-large eggs were used. Wasteful! and your log-in is very confusing. “Mail (will not be published) (required)” What does that mean? Is that E-Mail???? A simple “(required)” should be sufficient. I AM A FIRST-TIME USER and doubt there will be a second time.

  13. larry miller says:

    what does “AWAITING MOIDERATION” mean????

  14. Sonya says:

    Wow, these look delicious. I am definitely going to try these despite all the negative comments. But I think instead of using chocolate chips, I’ll try pecans pieces instead. A lot people said they were too sweet, so pecans might work better for me.

  15. CJ says:

    I may still try these despite the reviews – what’s the reason for egg whites only and no yolks?

  16. Alex says:

    recipe calls for too much salt! definitely cut back. Otherwise the form and texture were fine..

  17. Wendy says:

    I wanted brownies and this looked like it might work. Wheat gives me earaches so I needed and alternative. I added 1 T spelt flour and 2 pinches of baking soda. I mixed in 1/2 the chocolate chips, put the batter in a greased 9X9 pan and added the other 1/2 of the chocolate chips to the top after swirling in dollops of peanut butter. I baked for 35 minutes at 325. They looked under cooked but set up when cooling. OH MY! so good! I will reduce the salt a little next time if I am adding the peanut butter. Thank you for the recipe.

  18. Aly says:

    Tried these out with less powdered sugar since I didn’t have three cups, and used egg white substitute. These turned out really well and were chewy and delicious. I added pieces of 85% dark chocolate which helped to complement the flavour. Would make again.

  19. Adiba Jihan says:

    Total fail !! I added flour and baking powder after the 1st try…still it was flat and also felt salty

  20. Jennifer says:

    I made these and they turned out great, but the amount of salt is wrong cuz they were too salty. F.y.I 1 1/2 teaspoons of salt is alot !

  21. Cookin Cat says:

    Despite the negative comments, wanted to try these! They ended up WAY TOO SWEET and a tad bit sticky while mixing! May have to experiment and replace half of the sugar for something else… hmm!

  22. Priness says:

    My Grandmother used to make these and called them chocolate crinkles. I guess she got her recipe back out on the farm for when they needed to use up eggs but were running short on flour. Love these!

  23. Jackie says:

    It was perfect except it was salty. I couldn’t eat them. Had to toss the entire batch. I will try again with a pinch of salt.

  24. Amber says:

    These cookies tasted just like the flourless chewy chocolate cookies from Starbucks….Yum!! I am wondering if the reviewers on here that say it was too salty used regular table salt or the kosher salt like it says to. Kosher salt granules are bigger than regular table salt. I am a brownie lover so these cookies really hit the spot for me and they are gluten free:). I think the next time i make them i might try adding some finely chopped walnuts:) Thanks for the recipe!

  25. Deb says:

    Waaaay too salty! And yes I did use Kosher salt. Wish I had read reviews before baking. Almost too sweet as well, otherwise nice chocolate gluten-free treat. Will have to throw this batch out. May try one more time with less salt and teaspoon-size drop cookie instead tablespoon-size.

  26. Amanda says:

    Love ‘em!!! Thank you! :)

  27. mc says:

    Worst recipe ever, what a waste of ingredients. My mistake not reading the reviews. Won’t trust this website again. Any ideas of what to so with the failures?

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