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Saint Cupcake Brownie Cookies


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Saint Cupcake Brownie Cookies


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Saint Cupcake Brownie Cookies

Experience chocolate nirvana with these amazing chocolate cookies.


  • Prep Time : 20 min
  • Cook Time : 15-17 min
  • Ready Time : 35 min




  • 4 tablespoons butter, cut into small pieces
  • 12 ounces semisweet chocolate
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 large eggs plus one large egg yolk
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon vanilla extract


Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper (or grease the sheet lightly). Melt the butter and chocolate together in the top part of a double boiler. Remove the pan from the heat and set aside to let ingredients cool. Sift the flour, salt and baking powder together in a bowl and set aside. Beat the eggs, egg yolk, sugar and brown sugar in the bowl of an electric mixer set at medium speed, until well blended, about 5 minutes. Fold the cooled chocolate mixture into the egg mixture until thoroughly blended. Add the flour mixture and blend in thoroughly. Let the batter rest for 10 minutes. Use a 2-ounce scoop to form a rounded mound and place on the prepared cookie sheet. Leave space between the cookies for expansion. Bake for 15-17 minutes. OR makes smaller (one ounce) cookies and bake for 10-12 minutes. Cookies should be cracked, with moist looking ingredients inside the cracks. Makes 12-24 cookies depending on size


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About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




6 Responses to Saint Cupcake Brownie Cookies

  1. avatar says: yitzi

    Is it really only 1/3 cup flour? I tried it and the batter was very runny, the cookies got stuck to the parchment paper

    • Yes, only 1/3 cup flour. The mistake is: let the batter est for 20 minutes or until thick enough to scoop.

  2. Such an amazing, deliciouse and easy recipy!!!

  3. love this site

  4. Ronnie, you always have the best recipes. I can’t decide whether to make these for Fathers’Day or for my class.

    • Thanks so much, I am so happy you like my recipes. As to when to make these, for Fathers Day or for a class — why not both? Enjoy.

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