Fudgy Chocolate Brownie Cookies


Makes approximately 20 cookies


  • 45g unsalted butter
  • 200g dark chocolate
  • 2 medium eggs
  • 70g caster sugar
  • 70g light brown sugar
  • 1 tsp instant espresso powder
  • 1 tsp vanilla extract
  • 40g plain flour
  • 1/4 tsp baking powder
  • 100g semi-sweet chocolate chips
  • 50g soft caramels (chopped)
  • 20 sea salted pretzels


  1. Pre-heat oven to 170°C.
  2. Put a bowl over a pan filled with gently simmering water (bain-marie), making sure the bottom of the bowl is not touching the water.
  3. Add the dark chocolate and unsalted butter in to the bowl and stir every so often until completely melted. Leave this mixture to cool for 10 minutes.
  4. Using a handheld mixer, in a separate bowl combine the eggs, sugars, espresso powder and vanilla extract and beat until thick, creamy and pale. (The mixture consistency should resemble a milkshake and will slightly increase in size. This usually takes approximately 5-8 minutes).
  5. Add the cooled melted chocolate into the eggy mixture and gently fold until combined and an even chocolatey brown colour is achieved.
  6. Sift the plain flour and baking powder over the chocolate batter and fold until just combined.
  7. Add in the chopped soft caramels and semi-sweet chocolate chips, fold until evenly distributed throughout the batter.
  8. Set batter aside and leave to firm up at room temperature for 5 minutes.
  9. Scoop mounds of batter on to a lined baking tray and top each cookie with a sea salted pretzel, remembering to push the pretzel in slightly to ensure that it sticks.
  10. Bake for 7 – 8 minutes until puffy and cracked, they should have a lovely shine and crackly top.
  11. Leave to cool for 10 minutes before enjoying!


  • I used ‘Werther’s Original Soft Caramels’ for this cookie recipe. I find that they stay soft and gooey even after the cookies have completely cooled.
  • Feel free to substitute the semi-sweet chocolate chips with white, milk or dark chocolate. Go crazy and add some nuts! This is a great base recipe for any flavour combinations you may want to try.
  • If you do not have espresso powder on hand, you can easily substitute this with 1 tsp of instant coffee dissolved in 1 tbsp of hot water or warm milk.
  • When adding the cooled chocolate into the eggy mixture, remember to wipe the bottom of your bowl as water droplets will have gathered underneath from the bain-marie.
  • Try and not to leave this batter sitting around for more than 5 minutes, the finish of the bake is affected if the batter is left out for too long and you will risk loosing the lovely crackly and glossy top!

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