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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.

They will be puffy and cracked.

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

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

Flourless Chocolate Brownie Cookies

Makes 24-28 cookies


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


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

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Rachael Ray