If you love the rich, fudgy decadence of a brownie and the crisp-chewy edges of a cookie, then these Salted Brownie Cookies are about to become your new favourite bake! With a shiny, crackly top, a gooey chocolatey centre, and a sprinkling of sea salt flakes to cut through the sweetness, they’re the ultimate treat.
Pair them with a cuppa or wrap them up as a sweet gift - just like my popular Chocolate Chip and Sultana Cornflake Cookies or these fun Biscoff Cookies, they’re easy enough to whip up any day of the week.
Combining the best of two dessert worlds, these salted brownie cookies really deliver - they’re perfect for when you just can’t decide between a slice of fudgy Chocolate Brownie or a batch of soft, chewy Chocolate Chip Cookies.
Just the thing for bake sales, afternoon tea, or a sneaky late-night chocolate fix, these cookies have got that Instagram-worthy crinkle, a luscious chocolate hit, and they freeze beautifully too. So go on, preheat the oven - I promise you won’t regret it!
Why You're Going To Love This Recipe
- Two treats in one - all the gooeyness of a brownie with the convenience of a cookie.
- Quick and easy - no fancy techniques, ready in under 25 minutes.
- Perfect for chocoholics - rich, dark, and oh-so-satisfying.
- That salty-sweet combo - sea salt takes the edge off the sweetness for a grown-up vibe.
- Both Conventional and Thermomix Instructions - see the Recipe Card below.
- Freezer-friendly - bake now, stash for later (if they last that long!).
Jump to:
Cookie Ingredients
The success of these cookies hangs on a quality dark chocolate!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Dark chocolate – for the richest chocolate flavour, use a good-quality block of bittersweet chocolate (at least 50–70% cocoa); it balances the chocolate’s sweetness perfectly and gives your cookies that bold, intense hit only real dark chocolate can deliver.
- Sea salt flakes - don’t skip these! Regular table salt won’t give the same lovely crunch and subtle burst of saltiness on top.
Everything else is just your basic baking staples - butter, sugars, large eggs, flour, unsweetened cocoa powder, and baking powder. Too easy!
Variations
- ✨ Gluten-free - simply substitute the plain flour with a high-quality gluten-free plain flour blend.
- ✨ Extra indulgent - fold through some dark or white chocolate chips just before baking.
- ✨ Nutty version - add ½ cup chopped pecans or walnuts to the batter for texture and flavour.
- ✨ Espresso twist - stir in a teaspoon of instant espresso powder to add an intense chocolate-mocha flavour.
How To Make Salted Brownie Cookies
Here’s how to make this salted brownie cookie recipe in just a few simple steps!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Gently melt the butter and dark chocolate together either in the microwave in short bursts on 50% power, or over a double boiler. Set this aside to cool slightly.
- Step 2: In a separate large bowl (or stand mixer), beat the eggs, caster sugar, brown sugar, and vanilla for about 3 minutes until pale and fluffy.
- Step 3: Slowly pour in the melted chocolate butter mixture, and beat until combined.
- Step 4: Sift over the plain flour, cocoa, baking powder, and a pinch of salt.
- Step 5: Gently fold the flour mixture into the batter with a rubber spatula until just combined — the brownie batter should be thin and glossy.
- Step 6: Scoop heaped tablespoons of the batter onto the prepared baking sheets using a cookie scoop or spoon, leaving plenty of space for spreading. As soon as they are baked, sprinkle over sea salt flakes and let them cool on the tray for 5 minutes before transferring to a wire rack.
Recipe Tips
- ✔️ Use a good quality dark chocolate for maximum flavour - cheap cooking chocolate can taste waxy and dull.
- ✔️ Don’t overmix once the dry ingredients go in - just fold until combined.
- ✔️ The batter will seem runny, but don’t worry - it’s meant to be.
- ✔️ Bake one tray at a time if you can - this helps keep the heat even for perfect crinkles.
- ✔️ Sprinkle the sea salt as soon as the cookies come out so it sticks nicely.
- ✔️ Store in an airtight container at room temperature for up to 4 days.
- ✔️ To freeze, place cooled cookies in a ziplock bag with baking paper between layers. Freeze for up to 3 months.
- ✔️ Thaw at room temperature, or pop in a warm oven for a few minutes to refresh.
Salted Brownie Cookies FAQs
Absolutely, you can leave the sea salt off if you prefer sweeter cookies, but I do recommend it for a nice balance.
That’s normal! It thickens as it bakes to give you that gooey centre and chewy edges.
You can, but the cookies will be much sweeter and less rich - I recommend sticking with dark chocolate for a more intense chocolate taste.
Yes, caster sugar helps with the crackly top, while brown sugar adds chewiness and depth of flavour.
They’re ready when the tops are shiny and cracked but still slightly soft in the centre. They will firm up as they cool.
More Cookie Recipes
These Salted Brownie Cookies are everything you could ever want in a cookie - chewy, rich, and with just the right hint of salt to keep you coming back for more.
If you love these salted brownie cookies, here are some other irresistible bakes I'm sure you’ll enjoy:
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Salted Brownie Cookies
Ingredients
- 55 g (¼ cup) butter chopped
- 225 g dark chocolate broken into chunks
- 2 eggs
- 110 g (½ cup) caster sugar
- 100 g (½ cup) brown sugar
- 2 teaspoon vanilla extract
- 100 g (⅔ cup) plain flour all-purpose flour
- 2 tablespoon cocoa powder
- 1 teaspoon baking powder
- pinch of salt
- sea salt flakes
Instructions
- Preheat the oven to 175 degrees Celsius (fan-forced). Line two baking trays with baking paper and set aside.
- Place the butter and dark chocolate into a small microwave-safe bowl. Melt in the microwave on 50% power in 30 second bursts until just melted. Set aside.If using a Thermomix: Melt the butter and chocolate for 3-5 minutes, 50 degrees, Speed 2. Scrape down the sides and mix for an extra 10-20 seconds if needed. Set aside in a separate bowl.
- In a large mixing bowl, use hand-held beaters or a stand-mixer to beat the eggs, caster sugar, brown sugar and vanilla extract for 3 minutes or until doubled in size. If using a Thermomix: In a clean and dry Thermomix bowl, insert the Butterfly attachment. Beat for 3-5 minutes, Speed 3.5, at 37 degrees. Remove the Butterfly.
- Add the melted chocolate mixture and beat through. If using a Thermomix: Add the melted chocolate mixture and mix for 20 seconds, Speed 3. Scrape down the sides of the bowl and mix for a further 10 seconds or until combined.
- Sift over the plain flour, cocoa powder, baking powder and a pinch of salt. Fold through with a spatula. If using a Thermomix: Add the flour, cocoa powder, baking powder and a pinch of salt. Mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Note: at this stage the batter will be VERY liquidy! This is fine! Place heaped tablespoons of the mixture onto the prepared baking trays - allowing room for the cookies to spread.
- Bake for 10-12 minutes or until the cookies are very crackly. Remove from the oven and sprinkle with sea salt flakes. Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use a good quality dark chocolate for maximum flavour - cheap cooking chocolate can taste waxy and dull.
- Don’t overmix once the dry ingredients go in - just fold until combined.
- The batter will seem runny, but don’t worry - it’s meant to be.
- They’re ready when the tops are shiny and cracked but still slightly soft in the centre. They will firm up as they cool.
- If possible, bake one tray at a time if you can - this helps keep the heat even for perfect crinkles.
- Sprinkle the sea salt as soon as the cookies come out of the oven so it sticks nicely.
- Store in an airtight container at room temperature for up to 4 days.
- To freeze, place cooled cookies in a ziplock bag with baking paper between layers. Freeze for up to 3 months.
- Thaw at room temperature, or pop in a warm oven for a few minutes to refresh.
Lucy says
Just like a brownie... but in a cookie! My family loves these!