Chocolate Brownie Recipe

Prep

Line two baking sheets with parchment paper. Preheat oven to 350°F (175°C). Measure and sift together 1.5 cups flour, 0.25 cup cocoa powder, 0.5 tsp baking powder, and 0.5 tsp kosher salt into a bowl; set aside.

Cream butter and sugars

In a large bowl or stand mixer fitted with the paddle attachment, beat 0.75 cup softened unsalted butter with 0.75 cup granulated sugar and 0.5 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add eggs and vanilla

Add 2 large eggs one at a time, beating until incorporated after each addition. Scrape down the bowl and mix in 1 tsp vanilla extract.

With the mixer on low, gradually add the dry ingredients to the wet mixture and mix until just combined — do not overmix. The dough will be slightly thick and fudgy. Chill the dough in the refrigerator for 20–30 minutes to firm slightly; this makes portioning and stuffing easier.

Melt chocolate

While the dough chills, prepare the brownie filling. Place 6 oz chopped bittersweet chocolate and 3 tbsp unsalted butter in a heatproof bowl set over (but not touching) simmering water (double boiler) or melt gently in 20–30 second bursts in the microwave, stirring until smooth.

Mix wet and sugar

Remove the bowl from heat. Whisk in 0.5 cup granulated sugar until dissolved and glossy. Let cool 2–3 minutes, then whisk in 1 large egg until fully incorporated and mixture is smooth.

Fold in 2 tbsp flour, 1 tbsp cocoa powder, and 1/8 tsp kosher salt until just combined. The filling should be thick and scoopable but still slightly glossy. If it seems too loose, chill briefly (5–10 minutes) to firm.

Portion dough

Scoop rounded tablespoons of cookie dough (about 22–24 portions) onto a work surface or tray, keeping them about 1½ inches in diameter. Flatten each portion slightly into a disc using your fingers.

Fill

Place about 1 teaspoon (heaping) of the brownie filling in the center of each dough disc. Optionally press a few semisweet chocolate chips into the filling for extra texture. Gently fold the cookie dough around the filling, completely sealing so there are no exposed gaps. Roll between your palms to form smooth balls, about 1¾ inches diameter.

Bake

Place the stuffed cookie balls 2 inches apart on the prepared parchment-lined baking sheets. If desired, lightly flatten each ball to encourage even spreading. Bake in the preheated 350°F (175°C) oven for 10–12 minutes, until the edges are set but centers still look slightly soft — the internal filling will remain gooey.

Finish

Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 10–15 minutes. If using, dust lightly with coarse sugar or sift a little cocoa powder over the tops. Serve warm or at room temperature.