Brownie Drops

You may have gathered that I love a chocolate brownie. So when I discovered these epic brownie cookies a couple of years ago, all my wishes came true! But recently I needed a quicker version of it, without having to chill the batter, so… enter these delicious brownie drops! Don’t get me wrong, if you’ve got a bit of time, the original brownie cookies are the way to go, but these easy brownie bites are just sublime if you’re short on time. Rich, fudgy and crisp on top, these have all the trademarks of the perfect brownie… in a cookie.

Brownie Drops


100g butter or baking spread
50g dark chocolate
1 egg
1 egg white
100g caster sugar
50g light brown muscavado sugar
2 tsp vanilla extract
150g plain flour
60g cocoa powder
1/2 tsp salt
1/4 tsp bicarbonate of soda


  1. Preheat your oven to 180°C/160°C fan/gas mark 4 and line two baking sheets with baking paper or reusable liner.
  2. Smash up your chocolate and pop it in a heatproof bowl above a pan of simmering water along with the butter and heat until it melts. Stir it occasionally to help it on its way. Once melted, remove from the saucepan and set to one side to cool.
  3. Beat the egg and egg white with a hand or stand mixer at a low speed until frothy.
  4. Add both sugars and increase the speed to medium.
  5. Add the vanilla and mix for two minutes, until combined. The sugar should have dissolved and you’ll have a lovely even batter.
  6. Pour in your chocolate mixture, at low speed, and combine.
  7. Combine your flour, cocoa, salt and bicarbonate of soda in a small bowl, and add to the mixture.
  8. Mix at low speed until combined, then increase to a medium speed for a minute.
  9. Divide your batter into 12 even portions, using an ice cream scoop to place them onto your baking sheets.
  10. Pop the sheets into the oven for 10 minutes, until the cookies are puffed up and slightly cracked. As they are brownie cookies, they’ll relax as they cool – this gives them that epic fudgy soft centre.
  11. Leave on the sheets for five minutes, then remove to a cooling rack before eating.


Adapted from The Ultimate Chocolate Cookie Book by Bruce Weinstein & Mark Scarbrough