Preheat oven Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Melt chocolate In a heatproof bowl, melt the chocolate chips and butter together (microwave in short intervals or use a double boiler). Stir until smooth and let cool slightly.
Whip eggs and sugar In a separate bowl, beat the eggs, granulated sugar, and brown sugar until thick, glossy, and slightly fluffy (about 2–3 minutes).
Combine mixtures Add the melted chocolate and vanilla extract to the egg mixture and mix until fully combined.
Add dry ingredients Sift in cocoa powder, cornstarch, salt, and baking powder. Gently fold until a smooth batter forms.
Scoop and shape Drop spoonfuls of batter onto the prepared baking sheet, spacing them apart (the batter will spread).
Bake Bake for 10–12 minutes, until the tops are crackly but the centers remain soft.
Cool Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
💡 Tips for Perfect Brownie Cookies
Don’t overbake—they should stay soft and fudgy
Use high-quality chocolate for the best flavor
Let the batter rest for a few minutes if it’s too runny
Sprinkle a little sea salt on top for a gourmet touch
🍽️ Serving Suggestions
Enjoy warm with a glass of milk 🥛
Pair with coffee or espresso ☕
Serve with a scoop of vanilla ice cream 🍨
⭐ Final Thoughts
These Fudgy Gluten-Free Brownie Cookies are rich, indulgent, and incredibly satisfying. With their chewy edges and gooey centers, they’re guaranteed to impress—even those who aren’t gluten-free!
Once you try them, they’ll become a regular favorite in your kitchen.
