It’s no secret that brownies are my favorite dessert. So naturally, I had to find a way to level up my brownie game with this delicious, from-scratch brownie pie.

Yes, you heard correctly. An extra-fudgy, rich & chocolatey brownie filling is baked inside a buttery homemade pie crust for true dessert nirvana.

This brownie pie recipe is easy to make, and perfect served with a scoop of homemade vanilla ice cream – or homemade chocolate ice cream for my true chocolate people out there.

Brownie Pie Ingredients & Substitutions

• For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
• Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Light Brown sugar. dark brown sugar also works well.
• Salted butter. Unsalted butter works well in this recipe.
• Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.

How to Make Brownie Pie

Let’s walk through the steps of this recipe together! Don’t forget to watch the video as well.

Make the pie crust

If you are not using a store-bought crust, you must begin by making the pie crust because it has to chill for at least 1 hour in the refrigerator. I often prepare the crust a day in advance. Refer to this pie crust recipe for more detailed instructions, FAQs, etc.

Begin by combining flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.

Then, add the butter and ice water and process until the ingredients start to stick together.

Next, dump the dough out onto a large surface and gather together and form a flat round disc.

Then, wrap the dough in saran wrap and let it chill in the refrigerator for 1 hour.

Note: You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.  

Gently place the crust into pie plate and crimp the edges.

Put the formed crust into the refrigerator to chill while you make the filling.  

Make the brownie pie filling

Once the pie crust is prepared, or while it’s chilling, make the brownie pie filling.

Begin by combining the dry ingredients: flour, cocoa powder, espresso powder and salt in a small bowl.

Then, in a separate, large bowl, beat the eggs eggs for 1 minute (until light).

Then add the granulated sugar and brown sugar to the eggs and beat for an additional minute until dissolved.

Next, add the melted butter and vanilla and stir to combine.

Once the mixture is smooth, stir in in dry ingredients until fully incorporated.

Finally, fold In the chocolate chips.

Assemble/Bake

Once the batter is finished, pour the brownie pie filling into the prepared pie crust.

Then, bake the brownie pie on the bottom rack in the preheated oven for 35 to 40 minutes until the top is set and only slightly jiggly in the center. I suggest using a pie crust shield if you notice the outer crust is browning too much.

After the pie is baked, let it cool slightly (at least 30 minutes) before cutting and serving. It is more gooey if you serve it warm, but it holds up better when sliced if you let it cool.

Serve

Serve the brownie pie slightly warm with vanilla ice cream or chocolate ice cream. Or you can add a dollop of homemade whipped cream, or chocolate whipped cream!

Store/Freeze

Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Brownie Pie Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Brownie Pie Recipe

This brownie pie recipe is a chocolate lover's dream. A rich, from-scratch brownie filling is baked inside a buttery pie crust. It's perfectly fudgy with a crackly top, and best served a la mode, of course.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Chilling/Cooling 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 14 Servings

Calories 361kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• pie dish
• pie crust shield
• KitchenAid Mixer
• spatula
• glass batter bowl

Ingredients

Crust:

• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 Tablespoon sugar
• ½ cup butter chilled
• 3-4 Tablespoons ice water

Brownie Filling

• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ¼ teaspoon espresso powder
• ¼ teaspoon fine sea salt
• 3 large eggs
• ½ cup granulated sugar
• ¾ cup brown sugar
• ¾ cup salted butter (melted)
• 2 teaspoons vanilla
• 1 cup chocolate chips (6 oz)

US Customary – Metric

Instructions

Make the pie crust

• Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
• Add the butter and ice water and process until the ingredients start to stick together.
• Dump the dough out onto a large surface and gather together and form a flat round disc.
• Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F.
• After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.
• Gently place the crust into pie plate and crimp the edges.
• Put the formed crust into the refrigerator to chill while you make the filling.

Make the brownie filling

• In a small bowl combine flour, cocoa powder, espresso powder and salt.
• Beat eggs for 1 minute (until light).
• Add granulated sugar and brown sugar and beat for an additional minute until dissolved.
• Add melted butter and vanilla and stir to combine.
• Beat in dry ingredients until smooth.
• Fold In chocolate chips.

Assemble/Bake

• Pour the filling into the pie crust.
• Bake on the bottom rack in the preheated oven for 35 to 40 minutes until top is set and only slightly jiggly in the center.
• Let cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.

Video

Notes

Ingredient Substitution Notes

For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.

• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
• Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
• Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Light Brown sugar. dark brown sugar also works well.
• Salted butter. Unsalted butter works well in this recipe.
• Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.

Serve

After the pie is baked, let it cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.  

Store/Freeze

Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Reheat

Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Nutrition

Serving: 1slice | Calories: 361kcal | Carbohydrates: 41g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 240mg | Potassium: 75mg | Fiber: 1g | Sugar: 28g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

More Delicious Recipes!

Best Fudgy Homemade Brownies

Chocolate Chip Cookie Pie

Caramel Brownies

French Silk Pie

Best Oreo Pie Recipe

Chocolate Peanut Butter Brownies

This chocolate whipped cream is the chocolate lover’s version of everyones favorite – homemade whipped cream.

It’s easy to make using cocoa powder (not melted chocolate) and tastes amazing served alongside your favorite desserts.

Use it in place of regular whipped cream on treats like hot chocolate, chocolate pudding pie, chocolate crepes, homemade chocolate pudding, etc. etc.

Chocolate Whipped Cream: Ingredients & Substitutions

• Heavy Whipping Cream. Make sure your heavy whipping cream is cold.  This means that if you just returned from grocery shopping on a hot day with your whipping cream in tow, you should be sure to put it in the refrigerator so it is thoroughly chilled before using it to make chocolate whipped cream. 
• Powdered Sugar. I do not suggest substitutions for powdered sugar.
• Cocoa powder. Use unsweetened cocoa powder for the best results.
• Pure Vanilla extract. You can use different extracts or liquer if you want to add a different flavor to the recipe. If doing so, I’d recommend using ½ teaspoon vanilla plus ½ teaspoon of additional flavoring (instead of 1 teaspoon vanilla).

How to Make Chocolate Whipped Cream

Let’s walk through this recipe step-by-step, and don’t forget to watch the video.

Begin by putting the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).

Once the bowl is chilled, put the cold whipping cream in the bowl.

Then, use the wire whisk attachment of a standing mixer, or a handheld mixer, and whip the heavy cream until it just starts to thicken.

Next, add the powdered sugar, cocoa powder and vanilla extract to the slightly thickened cream

Then, beat the ingredients together, starting on low speed and increasing to high speed as it thickens.

Beat until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.

Then, transfer the chocolate whipped cream to a piping bag and pipe iti onto your favorite dessert. Or put in a serving dish to serve.

Serve

Here are some of my top suggestions for serving chocolate whipped cream (other than just eating it with a spoon).

• Use it as a filling for chocolate crepes or the best homemade crepes.
• Serve with with your favorite sweet breakfast foods like chocolate waffles, homemade waffles (family favorite), chocolate chip pancakes, buttermilk pancakes, etc.
• Serve it in homemade hot chocolate or crockpot hot chocolate.
• Pipe it onto your favorite pie like chocolate pudding pie, french silk pie, Oreo pie, etc
• Or, use it to top cheesecake recipes like chocolate cheesecake, no bake chocolate cheesecake, Oreo cheesecake, etc.

Store

Store leftovers in the refrigerator in an airtight container or in the piping bag. It may lose some stiffness while being stored. If this happens, you can add more powdered sugar and beat it again to firm it up.

Chocolate Whipped Cream Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Chocolate Whipped Cream Recipe

This chocolate whipped cream recipe is easy to make with 4 ingredients in 5 minutes. It's sweet with a rich chocolate flavor and the perfect topping for your favorite chocolate recipes.

Course condiment, Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 Servings

Calories 125kcal

Author Laura

Equipment

• KitchenAid Mixer
• hand mixer
• 2-cup glass measuring cup
• measuring spoons

Ingredients

• 1 pint heavy whipping cream*
• ¾ cup powdered sugar**
• 2 Tablespoons cocoa powder
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

• Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
• Put the whipping cream, in the chilled bowl. Use the wire whisk attachment or a handheld mixer and whip until it just starts to thicken.
• Then, add powdered sugar, cocoa powder and vanilla extract.
• Beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
• Beat until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
• Transfer mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. Or put in a serving dish to serve.

Video

Notes

*1 pint = 2 cups

**for a sweeter whipped cream use 1 cup powdered sugar. I prefer it a little less sweet. 

Ingredient Notes

• Heavy Whipping Cream. Make sure your heavy whipping cream is cold.  This means that if you just returned from grocery shopping on a hot day with your whipping cream in tow, you should be sure to put it in the refrigerator so it is thoroughly chilled before using it to make chocolate whipped cream. 

• Pure Vanilla extract. You can use different extracts or liqueur if you want to add a different flavor to the recipe. If doing so, I’d recommend using ½ teaspoon vanilla plus ½ teaspoon of additional flavoring (instead of 1 teaspoon vanilla).

Store

Store leftovers in the refrigerator in an airtight container or in the piping bag. It may lose some stiffness while being stored. If this happens, you can add more powdered sugar and beat it again to firm it up.

Nutrition

Serving: 2Tablespoons | Calories: 125kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 8mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.1mg

Try these recipes

Chocolate Pudding Pie

French Silk Pie

Homemade Whipped Cream Recipe

Best Oreo Pie Recipe

Chocolate Cheesecake

Best Chocolate Cake Recipe (From Scratch)

I am passionate about taking things that many people make using boxed mixes, and creating an even more delicious version made from scratch. This chocolate pudding pie is no exception.

Adapted from my recipe for the best chocolate pudding (ever), you won’t find any boxed mixes in this pudding pie.

It’s rich, silky smooth and irresistibly creamy. Served in an Oreo pie crust and topped with homemade whipped cream or chocolate whipped cream– you will experience true dessert bliss with every bite!

Chocolate Pudding Pie: Ingredients & Substitutions

• Oreo crust: I love this pudding pie made with an Oreo crust – use gluten-free Oreos to make it gluten-free. You can also make a graham cracker crust, or bake this flaky pie crust (the best), let it cool then fill it with the pudding filling.
• Heavy cream. This recipe uses heavy cream in two ways – one whipped and one as a liquid. I don’t suggest substituting the cream.
• Whole milk. half and half or additional heavy cream and good substitutes for whole milk.
• Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.
• Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
• Salted Butter. Unsalted butter works well.
• Chopped Chocolate. Choose your favorite variety – milk, dark or semisweet.

How to Make Chocolate Pudding Pie

Let’s walk through how to make this pudding pie recipe, and don’t forget to watch the video.

Make the crust

Begin by making the Oreo pie crust. Mix together the ingredients in a large bowl (note: I have an entire post dedicated to how to make an Oreo pie crust, check it out for further instructions)!

Then, form the crust into a pie dish and bake for 8 minutes. You will need to let it cool completely before using it in this recipe.

You can speed up the cooling process by putting the crust in the freezer, refrigerator, or outside on a cold day!

Make the chocolate pudding pie filling

While the crust is chilling, make the filling.

Begin by sifting the cornstarch and cocoa powder together into a large bowl.

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat 1 cup of the heavy whipping cream until stiff peaks form. Then, set aside the whipped cream in the refrigerator. 

Next, bring the milk, remaining 1 cup heavy cream, sugar, salt, cornstarch and cocoa powder to a boil in a 5-quart saucepan, whisking constantly.

Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.

When the mixture has thickened, turn off heat and add chopped chocolate, butter and vanilla and whisk until everything is melted and the mixture is smooth.

Then, transfer the pudding mixture to a glass bowl and cool to room temperature, stirring every 5 minutes to release heat.

You can speed up this process by putting the bowl over another bowl filled with ice and cold water, just make sure no water gets into the pudding. Or, you can put the bowl in the refrigerator and stir.

Once the mixture has cooled, fold in the whipped cream.

Then, pour the chocolate pudding pie filling into the baked and cooled Oreo pie crust.

Chill the chocolate pudding pie for at least 12 hours, preferably overnight.

Then, top it with homemade whipped cream or chocolate whipped cream, if desired. You can decorate it with chocolate curls, chocolate sprinkles, etc. You can chill it again after decorating, or serve it immediately.

Serve

Slice the pie and serve it chilled. After serving, return the pie to the refrigerator so it stays chilled.

Store

Store leftover chocolate pudding pie in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.

Freeze

This chocolate pudding pie freezes well in one of two ways:

1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

FAQ

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Chocolate Pudding Pie Recipe

This chocolate pudding pie is made from scratch with no boxed pudding mixes. It's a rich, creamy and decadent dessert perfect for any occasion.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling 12 hours hours

Total Time 12 hours hours 40 minutes minutes

Servings 14 Servings

Calories 223kcal

Author Laura

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• spatula
• heavy-bottomed saucepan
• whisk
• pie dish
• Food processor
• mixing bowls

Ingredients

• Oreo crust
• 2 cup heavy cream divided
• 1 cup whole milk
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ cup cocoa powder
• Pinch sea salt
• 2 tablespoons salted butter
• 4 oz semisweet chocolate 3/4 cup
• 1 teaspoon pure vanilla extract
• homemade whipped cream (or chocolate whipped cream)

US Customary – Metric

Instructions

• Make the oreo pie crust, let cool completely.
• Sift together cornstarch and cocoa powder.
• In the bowl of a standing mixer fitted with the wire whisk attachment, beat 1 cup of the heavy whipping cream until stiff peaks form. Set aside in the refrigerator.
• In a 5-quart saucepan, bring the milk, remaining 1 cup heavy cream, sugar, salt, cornstarch and cocoa powder to a boil, whisking constantly.
• Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.
• Turn off heat and add chopped chocolate, butter and vanilla and whisk until everything is melted and smooth.
• Transfer the pudding mixture to a glass bowl and cool to room temperature, stirring every 5 minutes to release heat.
• Fold in the whipped cream.
• Pour into pie crust.
• Chill for at least 12 hours, preferably overnight.
• Top with homemade whipped cream.

Video

Notes

Ingredient Notes/Substitutions

• Oreo crust: I love this pudding pie made with an Oreo crust – use gluten-free Oreos to make it gluten-free. You can also make a graham cracker crust, or bake this flaky pie crust (the best), let it cool then fill it with the pudding filling.
• Heavy cream. This recipe uses heavy cream in two ways – one whipped and one as a liquid. I don’t suggest substitutions for the cream.
• Whole milk. half and half or additional heavy cream and good substitutes for whole milk.
• Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.
• Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
• Salted Butter. Unsalted butter works well.
• Chopped Chocolate. Choose your favorite variety – milk, dark or semisweet.

Store

Store leftover chocolate pudding pie in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.

Freeze

This chocolate pudding pie freezes well in one of two ways:

1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 223kcal | Carbohydrates: 15g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 30mg | Potassium: 129mg | Fiber: 1g | Sugar: 12g | Vitamin A: 582IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

More Delicious REcipes

Chocolate Pudding

Oreo Pie Crust

French Silk Pie

Best Oreo Pie Recipe

Homemade Whipped Cream Recipe

Best Flourless Chocolate Cake

In this recipe – pie and chocolate chip cookies join forces to make this irresistibly chocolate chip cookie pie (known to some as toll house pie).

A gooey chocolate chip cookie filling is baked in a buttery pie crust for an absolutely show-stopping treat.

Serve it warm with homemade vanilla ice cream or a dollop of whipped cream for true dessert nirvana.

Cookie Pie: Ingredients & Substitutions

• For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
• Eggs. I don’t recommend substitutions for the eggs.
• Granulated sugar. White sugar or organic cane sugar are both great choices.
• Light brown sugar. For a richer, molasses taste use dark brown sugar.
• Pure vanilla extract. Vanilla bean paste or the seeds of 1 vanilla bean can be used in place of extract.
• Salted butter. Unsalted butter is a great choice, I just suggest increasing the salt by 1/4 teaspoon.
• All-purpose flour. Use gluten-free all-purpose baking flour to make the filling gluten-free.
• Semisweet chocolate chips. really any variety of chocolate works, milk, dark, semisweet, discs, chopped chocolate bars, etc.

How to Make Cookie Pie

Let’s walk through the steps of this recipe together, and don’t forget to watch the video.

Make the pie crust

If you are not using a store-bought crust, you must begin by making the pie crust because it has to chill for at least 1 hour in the refrigerator. I often prepare the crust a day in advance.

Begin by combining flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.

Then, add the butter and ice water and process until the ingredients start to stick together.

Next, dump the dough out onto a large surface and gather together and form a flat round disc.

Then, wrap the dough in saran wrap and let it chill in the refrigerator for 1 hour.

You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

Roll out the Pie dough

After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll it into a circle, about ¼ inch thick.  

Then, gently place the crust into pie plate and crimp the edges.

Put the formed crust into the refrigerator to chill while you make the filling.

Make the cookie pie filling

Once the crust is prepared, it’s time to make the filling! Begin by using a Use a standing mixer fitted with the wire whisk attachment or a handheld mixer to beat the eggs for 1 minute, or until light and foamy.

Then, add the vanilla, brown sugar and white sugar and beat for 2 minutes.

Next, beat in the melted butter until smooth.

Then, add the flour and sea salt and stir beat on medium speed until combined.

Finally, stir in the chocolate chips until they are evenly distributed throughout the batter.

Assemble & Bake

Pour the cookie pie filling into the prepared pie crust.

Then, place a pie crust shield around the outside of the pie (or line the outside of the pie with foil to cover the crust).

Bake the chocolate chip cookie pie on the bottom rack in the preheated oven for 45-50 minutes, or until the pie is set and just barely wobbly (a cake tester inserted in the center will come out clean).

Remove the pie crust shield in the last 5-10 minutes of baking if the crust isn’t lightly browned yet.

Serve

Let the pie cool and serve slightly warm with vanilla ice cream. If it seems a little jiggly when it first comes out of the oven, rest assured that it firms up as it cools.

Store/freeze

Store leftovers in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to warm to restore the freshly baked gooey texture!

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Chocolate Chip Cookie Pie
 Recipe

This chocolate chip cookie pie is essentially a large, gooey chocolate chip cookie served in a buttery pie crust. Serve it warm with vanilla ice cream for a crowd-pleasing dessert.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Chilling (Pie Crust) 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 12 Servings

Calories 423kcal

Author Laura

Cost $8

Equipment

• KitchenAid Mixer
• pastry cutter
• measuring spoons
• measuring cups
• spatula
• pie dish
• pie crust shield
• hand mixer
• Food processor

Ingredients

Crust

• 1 ¼ cups all-purpose flour
• ¼ tsp fine sea salt
• 1 Tablespoon granulated sugar
• ½ cup salted butter chilled and diced into ½” cubes
• 4 Tablespoons ice water

Cookie Pie Filling

• 2 large eggs
• ½ cup granulated sugar
• ¾ cup light brown sugar
• 2 tsp pure vanilla extract
• ¾ cup* salted butter melted
• ½ cup all-purpose flour
• ½ tsp fine sea salt
• 1 cup semisweet chocolate chips

US Customary – Metric

Instructions

Make the pie crust**

• Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
• Add the butter and ice water and process until the ingredients start to stick together.
• Dump the dough out onto a large surface and gather together and form a flat round disc.
• Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F.
• After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll it into a circle, about ¼ inch thick.
• Gently place the crust into pie plate and crimp the edges.
• Put the formed crust into the refrigerator to chill while you make the filling.

Make the cookie filling

• In the bowl of a standing mixer fitted with a wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs for 1 minute, or until light and foamy.
• Add the vanilla, brown sugar and white sugar and beat for 2 minutes.
• Then, beat in the melted butter until smooth.
• Next, add the flour and sea salt and stir beat on medium speed until combined.
• Stir in chocolate chips.

Assemble & Bake

• Pour the cookie filling into the prepared pie crust.
• Place a pie crust shield around the outside of the pie (or line the outside of the pie with foil to cover the crust).
• Bake on the bottom rack in the preheated oven for 45-50 minutes, or until the pie is set and just barely wobbly (a cake tester inserted in the center will come out clean). Remove the pie crust shield in the last 5-10 minutes of baking if the crust isn’t lightly browned yet.
• Let cool and serve slightly warm with vanilla ice cream.

Video

Notes

*¾ salted butter equals 12 Tablespoons. 

* *You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

Ingredient Substitutions/Notes

For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.

• Eggs. I don’t recommend substitutions for the eggs.
• Granulated sugar. White sugar or organic cane sugar are both great choices.
• Light brown sugar. For a richer, molasses taste use dark brown sugar.
• Pure vanilla extract. Vanilla bean paste or the seeds of 1 vanilla bean can be used in place of extract.
• Salted butter. Unsalted butter is a great choice, I just suggest increasing the salt by 1/4 teaspoon.
• All-purpose flour. Use gluten-free all-purpose baking flour to make the filling gluten-free.
• Semisweet chocolate chips. really any variety of chocolate works, milk, dark, semisweet, discs, chopped chocolate bars, etc.

Store/freeze

Store leftovers in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

Reheat in the microwave or in the oven set to warm to restore the freshly baked gooey texture!

Nutrition

Serving: 1slice | Calories: 423kcal | Carbohydrates: 45g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 314mg | Potassium: 140mg | Fiber: 2g | Sugar: 28g | Vitamin A: 638IU | Calcium: 34mg | Iron: 2mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

I enjoy dessert so much that I eat it every night – which is why I like to create healthier recipes, like these Black Bean Brownies! Dessert doesn’t have to derail your healthy eating habits, with this black bean brownie recipe it can be part of your daily routine – because what good is a day without chocolate?

Topped with this Vegan Peanut Butter Frosting, these black bean brownies are one of favorite desserts. They are loaded with protein and fiber and are gluten & dairy-free! So you can feel good about enjoying a little chocolatey treat.

These are the only black bean brownies I have ever made that taste good directly out of the oven, and I’ve made my fair share over the years. I still like to let them cool a little bit so they retain their shape better. But if patience around brownies isn’t your forte, feel free to dig right in.

Black Bean Brownies: Ingredients & Substitutions

• Coconut oil. Melted butter (highly recommended) or ghee can be used in place of coconut oil.
• Coconut sugar. Any granulated sugar works well in place of coconut sugar. Or you can replace the granulated sugar with additional honey.
• Honey. Maple syrup is a good substitute for honey.
• Chocolate chips. Use your favorite mix-ins. Chocolate chips, peanut butter chips, nuts, etc.

How to make Black Bean Brownies

This recipe is very easy to make, simply put the ingredients into the container of a blender and blend until smooth, then bake. Don’t forget to watch the video, and follow the step-by-step instructions.

Begin by greasing an 8×8″ baking pan, then set it aside. I suggest a ceramic or glass baking dish for the best results. If you use a 9×9″ baking pan, reduce baking time by 3-5 minutes.

Next, blend the black beans, coconut oil, honey and coconut sugar together until well-mixed.

Then, add the cocoa powder, vanilla, baking powder and sea salt and blend until combined.

Next, add the eggs and blend until the mixture is completely smooth.

Finally, stir in the chocolate chips by hand. I have also used pieces of chocolate bars, peanut butter cups, etc, and pulsed carefully to break them up in the batter.

Don’t over-blend. If you blend the mixture for too long it will start to get very warm. This becomes problematic when the chocolate chips melt when they’re added to a warm batter. Blend just until the mixture in homogenous {the same throughout} and smooth.

Then, pour the batter into the prepared baking dish and spread until the top is smooth.

If desired, top the black bean brownies with extra chocolate chips, then bake until the top and edges are just set (about 25 minutes).

Remove the black bean brownies from the oven and let them cool completely in the baking dish. Then, cut them into squares and serve.

Serve

These black bean brownies taste amazing on their own. If desired, here are some serving suggestions:

• Nut Butter. I like to drizzle some peanut butter, almond butter, Nutella, etc. on top of the brownies.
• Ice Cream. Serve them slightly warm with homemade ice cream like dairy-free vanilla ice cream, vanilla ice cream, chocolate ice cream, dairy-free chocolate peanut butter ice cream.
• Frost the brownies: or slather your favorite frosting on top. Suggestions include: peanut butter frosting and chocolate buttercream frosting.

Store/freeze

Store black bean brownies in the refrigerator in an airtight container for 5-7 days or in the freezer for up to 2 months. Warm them in the microwave for about 10 seconds to restore the fresh-from-the-oven taste!

Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Healthy Black Bean Brownies Recipe

These black bean brownies are an easy, healthy dessert made with 9 ingredients in 30 minutes and are delicious straight from the oven. This is the best black bean brownies recipe, and they are gluten-free & dairy-free with no refined sugar.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 9 brownies

Calories 198kcal

Author Laura

Cost $5

Equipment

• Vitamix blender
• measuring spoons
• measuring cups
• spatula
• 8×8″ baking pan

Ingredients

• 15 oz black beans drained and rinsed
• ¼ cup honey
• ⅓ cup coconut oil melted
• 1 teaspoon vanilla extract
• ¼ cup coconut sugar
• ¼ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• 2 large eggs
• ¾ cup chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease an 8×8″ baking pan and set aside.
• Put beans, coconut oil, coconut sugar and honey into the container of your (Vitamix) or food processor. Blend until well combined.
• Add cocoa powder, salt, baking powder and vanilla. Blend until smooth.
• Add in eggs and blend until just combined.
• Mix in ½ cup chocolate chips by hand.
• Pour into greased 8×8-inch pan and top with remaining ¼ cup chocolate chips.
• Bake for 20-25 minutes or until the top is set and brownies are just barely pulling away from the sides.
• Let cool, cut and enjoy!

Video

Notes

If your oven cooks hot please check these at 20 minutes. If you want gooey fudgey brownies you cannot over bake them!

Ingredient Substitutions

• Coconut oil. Melted butter or ghee are great substitutions. 
• Coconut sugar. Any granulated sugar works well, or you can replace it with additional honey. 
• Honey. Maple syrup or agave are good substitutes. 
• Chocolate chips. Use your favorite mix-ins. Chocolate chips, peanut butter chips, nuts, etc.

Store/freeze

Store these black bean brownies in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 2 months. Reheat in the oven or microwave.

Nutrition

Serving: 1brownie | Calories: 198kcal | Carbohydrates: 22g | Protein: 4.3g | Fat: 11.2g | Sodium: 65mg | Potassium: 146.8mg | Fiber: 3.1g | Sugar: 14.5g | Iron: 1.3mg

More delicious recipes

Best Flourless Brownies (Gluten-Free, Paleo)

Homemade Vegan Peanut Butter Frosting

Healthy Peanut Butter Blondies (Chickpea Blondies)

Healthy No-Bake Chocolate Peanut Butter Cookies

When people say that a dessert is “too fudgy” or “too chocolatey” I never, ever understand what they mean. Because, to me, there is no such thing as “too much chocolate” – and this flourless chocolate cake recipe is testimony to that.

This flourless chocolate cake is truly a show-stopper. It has been one of my most requested recipes for years. This cake is pure chocolatey & fudgy goodness, and  is a gluten-free dessert for serious chocolate lovers, (just like these flourless brownies).

This recipe recipe requires seven simple ingredients, which come together beautifully to make a truly special dessert. It’s the perfect make-ahead dessert for any occasion. Serve it with homemade whipped cream for an extra special touch! 

Flourless Chocolate Cake: Ingredients & Substitutions 

I do not recommend making any substitutions in this flourless chocolate cake recipe. It is absolute perfection as-is. But if you must, here are a few possible options.

• Chocolate. Use high-quality chocolate for the best results.  I suggest Ghirardelli 60% dark chocolate or another high-quality variety. Adjust the sweetness/darkness by using different chocolate varieties such as milk, semisweet, or dark.
• Butter. I always use salted butter in baking, but you can use unsalted as well with great results! To make this cake dairy-free, a vegan butter substitute, like Earth’s Balance, works well.
• Granulated sugar. Regular granulated sugar or organic cane sugar both work really well in this recipe. 
• Sea salt. I recommend using pure, fine sea salt. If you use table salt (iodized salt), you may need to use less. 

How to make Flourless Chocolate Cake

The first step in this flourless chocolate cake recipe is combining the water, sugar and salt and heating it until the sugar and salt are dissolved. 

Do not let the water boil, and whisk every 30 to 60 seconds. After the mixture is clear, remove it from the heat and let it cool as you make the rest of the recipe. 

Prepare the cake pan

Line your cake pan with parchment paper for easy removal. I trace the bottom of the cake pan on a piece of parchment paper, and add “handles” (see photo below) for a perfect fit.

Then grease the pan with a non-stick spray, butter, shortening, etc. 

Then, met the chocolate in the microwave or in a double boiler until it’s smooth and glossy. Transfer it to the bowl of a standing mixer. You can also use a hand-held mixer to beat the ingredients together.

Next, add the butter 1 tablespoon at a time to the warm chocolate mixture, beating after each addition. It’s ok if it doesn’t fully melt, because the addition of the warm sugar water will ensure that it does.

Then, add the slightly cooled (but still warm) sugar water to the mixture and beat on low/medium speed until the mixture is smooth. 

Next, add eggs one at a time, beating after each addition.

Then add vanilla and beat until just combined. 

Bake the Flourless Chocolate Cake in a Water Bath

Once the batter is ready, pour it into the prepared cake pan. Then put the cake pan in the preheated oven.

Pour boiling water into the bottom pan until it reaches halfway up the sides of the cake pan. Be extremely careful not to get any water into the cake pan.

I recommend pouring the water into the bottom pan while it is in the oven so you do not have to transfer the pan filled with water into the oven.

Bake the flourless chocolate cake for 45 minutes. This baking time is pretty exact as long as you use a 9″ round cake pan. If you use an 8″ round pan I suggest baking for 50-55 minutes. 

The cake is done when the top and edges look set and it is only slightly jiggly.

Chill the Flourless Chocolate Cake

This recipe needs to chill for a while, preferably overnight. I usually make it the day before and let it chill in the refrigerator overnight. The minimum amount of chilling time is 6 hours.

I actually love the fact that this fluorides chocolate cake recipe is best when served the next day. This means you can make it ahead and free yourself up to be able to focus on cooking other dishes the day of a special celebration or get together.

Serve

After the cake has chilled completely, carefully remove it from the pan, cut it into pieces and serve. I recommend removing it from the refrigerator at least 15 minutes before serving to soften up a little. Here are some serving suggestions: 

• Add a dollop of homemade whipped cream or strawberry whipped cream on top!
• Put fresh berries on the side
• Serve with homemade vanilla ice cream on the side.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. 

Freeze

You can freeze either the whole cake or individual slices. To do this, place the cake or slices on a flat surface (baking sheet) and put them in the freezer to freeze until hardened. Then, wrap them with plastic wrap and put in an airtight container. Freeze for up to 2 months. Thaw gradually in the refrigerator.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Best Flourless Chocolate Cake Recipe

This is the best flourless chocolate cake recipe ever. It is a rich, intensely chocolatey, gluten-free dessert made with only 7 ingredients! It's a delicious & elegant make-ahead treat for any special occasion.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Chilling time 12 hours hours

Total Time 13 hours hours

Servings 12 slices

Calories 422kcal

Author Laura

Equipment

• KitchenAid Mixer
• hand mixer
• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• 3 quart saucepan
• whisk
• 9″ round cake pan

Ingredients

• ½ cup water
• ¼ tsp sea salt
• ¾ cup granulated sugar
• 18 oz (2 ¼ cups) bittersweet chocolate chips (or chopped chocolate)*
• 1 cup salted butter, room temperature
• 6 eggs, room temperature
• 1 tsp pure vanilla extract

US Customary – Metric

Instructions

• Preheat oven to 300 degrees F. Grease one 9” round cake pan (or glass pie plate) and set aside. (Note: I always cut a piece of parchment paper into a circle with “handles” and place it on the bottom of the pan. Then I grease the pan with the parchment paper in it).
• In a small saucepan over medium heat combine the water, salt and sugar. Whisk every 60 seconds until completely dissolved and set aside.
• Melt the chocolate chips (in the microwave or in a double boiler) and pour into the bowl of a standing mixer.
• Cut the butter into 1 Tablespoon pieces and beat it into the chocolate, 1 piece at a time.
• Mix in the warm sugar/water mixture until combined.
• Slowly beat in the eggs, one at a time until completely smooth.
• Add vanilla and mix until just combined.
• Pour the batter into the prepared pan.

Prepare the water bath

• Put the 9" cake pan in a larger pan then put the pans in the preheated oven.
• Once in the oven, pour boiling water into the larger, bottom cake pan until it reaches halfway up the sides of the 9" cake pan that contains the flourless chocolate cake.

Bake

• Bake the flourless chocolate cake in the water bath at 300 degrees F for 45 minutes. The center will still look a little wet, but the edge will look set and the cake should only jiggle slightly.
• Remove the cake from the water bath and let it cool on a wire rack.

Chill overnight

• Chill cake overnight (or for at least 6 hours) in the pan.

Serve

• Carefully lift the parchment paper out of the pan and the cake with it. Put it on a serving plate and sprinkle with powdered sugar! Serve with fresh berries, ice cream, etc!

Video

Notes

*Nutritional information calculated based on the recipe yielding 12 servings, although it is very rich and I find it can definitely serve more! 

Note about pan size: 

The size of the pan used will effect baking times: 

• 9″ cake pan – bake for 45 minutes. 
• 8″ cake pan (must be 3″ deep) – bake for 50 minutes
• Individual ramekins – bake 25 minutes 

Ingredient Substitutions

• Chocolate. This cake will be as good as the quality of chocolate used.  My top choices in this recipe are Ghirardelli 60% dark chocolate or any other high-quality variety. The darker chocolate used, the richer the cake will taste.
• Butter. I always use salted butter in baking, but you can use unsalted as well with great results! To make this cake dairy-free, a vegan butter substitute, like Earth’s Balance, can be used.
• Granulated sugar. Regular granulated sugar or organic cane sugar both work really well in this flourless chocolate cake recipe. 
• Sea salt. I recommend using pure, fine sea salt. If you use table salt (iodized salt), you may need to use less. 

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. 

Freeze

You can freeze either the whole cake or individual slices. To do this, place the cake or slices on a flat surface (baking sheet) and put them in the freezer to freeze until hardened. Then, wrap them with plastic wrap and put in an airtight container. Freeze for up to 2 months. Thaw gradually in the refrigerator.

 

Nutrition

Serving: 1slice | Calories: 422kcal | Carbohydrates: 39.2g | Protein: 5.1g | Fat: 30.5g | Saturated Fat: 18.1g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 9.1g | Cholesterol: 134mg | Potassium: 194.8mg | Fiber: 2.5g | Sugar: 35.5g | Vitamin A: 625IU | Calcium: 28mg | Iron: 1.7mg

Love Chocolate? Try these recipes

Molten Chocolate Lava Cake

Best Chocolate Cake Recipe (From Scratch)

Best Fudgy Homemade Brownies

Best Chocolate Cupcakes Recipe

Double Chocolate Cookies

Chocolate Fondue Recipe

This homemade chocolate sauce is so delicious you will not be able to keep yourself from licking the spatula as you make it.

Did you know that store-bought chocolate sauces contain artificial flavors, corn syrup, preservatives and emulsifiers – all things we prefer to avoid in our house.

Therefore, I created this recipe for a chocolate sauce made with real ingredients that tastes even better than any bottle you can buy in the store. It’s easy to make in 5 minutes at tastes amazing on top of ice cream, cakes, etc.

Chocolate Sauce Recipe: Ingredients & Substitutions

• Heavy Cream. there is no substitute for heavy cream in this recipe.
• Salted butter. unsalted butter works well, too.
• Cocoa powder. use unsweetened cocoa powder.
• Honey. light corn syrup works well in place of honey.
• Light brown sugar. dark brown sugar works, it just imparts a richer “molasses” taste.
• Semisweet chocolate. Use your favorite chocolate – bars, discs, chips, etc. You can use milk, dark, semisweet or even white chocolate if desired.
• Pure Vanilla Extract. the seeds from 1 vanilla bean or 1 tsp vanilla bean paste are both good substitutes for vanilla extract.

How to Make Chocolate Sauce

This homemade chocolate sauce is easy to make with 8 ingredients. Let’s walk through how to make chocolate sauce step-by-step, and don’t forget to watch the video.

Begin my mixing together the heavy cream, butter, cocoa powder, honey, brown sugar and sea salt in a 3-quart saucepan.

Then, warm the mixture over medium heat until the butter is melted and it just beings to bubble around the edges, whisking often.

Next, turn the heat to low and simmer on low for about 5 minutes.

Then, turn off the heat but leave the saucepan on the warm burner. Add the chocolate and whisk until smooth.

Once smooth, remove the chocolate sauce from the heat and whisk in the vanilla.

Then, let the sauce cool slightly before serving, the chocolate sauce thickens significantly as it cools!

Serve

Serve on top of your favorite ice cream recipes (like this homemade vanilla ice cream, homemade chocolate ice cream or cookie dough ice cream).

You can also serve it on top of brownies, angel food cake, etc.

Store/freeze

Store in a glass jar (1 quart) in the refrigerator for up to 3 weeks. Warm slightly before serving.

Freeze in a glass jar with a lid (leaving room at the top for the chocolate sauce to expand during freezing) for up to 2 months. Thaw in the refrigerator or at room temperature.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Homemade Chocolate Sauce Recipe

This homemade chocolate sauce is even more delicious than store-bought varieties. It's easy to make with 8 simple ingredients in 10 minutes and is so good you will want to just eat it with a spoon!

Course condiment, Dessert, sauce

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 24 Servings (3 cups, 24 oz)

Calories 132kcal

Author Laura

Cost $5

Equipment

• 3 quart saucepan
• measuring spoons
• measuring cups
• 1-quart glass jar
• whisk
• spatula

Ingredients

• 1 ½ cups heavy cream
• 3 TBS salted butter
• ½ cup unsweetened cocoa powder
• ¼ cup honey
• ¾ cup light brown sugar
• ¼ tsp sea salt
• 4 oz semisweet chocolate (about ⅔ cup chocolate chips)
• 1 tsp vanilla extract

Instructions

• In a small saucepan, mix together heavy cream, butter, cocoa powder, honey, brown sugar and sea salt.
• Warm the mixture over medium heat until the butter is melted and it just beings to bubble around the edges, whisking often.
• Turn the heat to low and simmer on low for about 5 minutes.
• Then, turn off the heat but leave the saucepan on the warm burner. Add the chocolate and whisk until smooth.
• Then, remove from heat and whisk in vanilla.
• Let cool slightly before serving over ice cream, brownies, etc.
• Store in a glass jar (1 quart) in the refrigerator. Warm slightly before serving.
• Mixture thickens significantly when cooled

Video

Notes

Ingredient Substitutions 

• Heavy Cream. there is no substitute for heavy cream in this recipe.
• Salted butter. unsalted butter works well, too.
• Cocoa powder. use unsweetened cocoa powder.
• Honey. light corn syrup works well in place of honey.
• Light brown sugar. dark brown sugar works, it just imparts a richer “molasses” taste.
• Semisweet chocolate. Use your favorite chocolate – bars, discs, chips, etc. You can use milk, dark, semisweet or even white chocolate if desired.
• Pure Vanilla Extract. the seeds from 1 vanilla bean or 1 tsp vanilla bean paste are both good substitutes for vanilla extract.

Store/Freeze

Store in a glass jar (1 quart) in the refrigerator for up to 3 weeks. Warm slightly before serving.

Freeze in a glass jar with a lid (leaving room at the top for the chocolate sauce to expand during freezing) for up to 2 months. Thaw in the refrigerator or at room temperature.

Nutrition

Serving: 2TBS | Calories: 132kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 42mg | Potassium: 80mg | Fiber: 1g | Sugar: 12g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

 If you are looking for a gooey brownie with a fudgy texture, crinkly top and deep chocolate flavor, then you are in the right place. These classic homemade brownies are seriously the best brownies ever!

It’s no secret that brownies are my all-time favorite dessert. To say I am passionate about brownies is an understatement. Some would even go so far and say that I am a brownie connoisseur. To be declared the best, a brownie must meet the following criteria: 

1. It must have a rich chocolate flavor.
2. Have a fudgy, not at all cakey, texture.
3. Sport a, beautifully shiny, deliciously crisp top.

I have tested hundreds of brownie recipes in my adult life, and after much tweaking, I can confidently say this is the very best chocolate brownie recipe ever! It meets all the above criteria, plus it’s made with only 7 ingredients in 30 minutes. A total winner.

Best brownie recipe: Ingredients and Substitutions

I always find it important to mention that a recipe is only as good as the ingredients used to make it. So let’s chat about the ingredients in this brownie recipe, as well as possible substitutions.

• Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
• Chopped chocolate. If you want to make the best brownies, then you need to choose a high-quality chocolate. Since the chocolate is melted the “form” of chocolate doesn’t matter. Use chocolate chips, chopped bars, discs, etc. The quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Cocoa powder. regular unsweetened cocoa powder is the best choice for these fudgy brownies. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Eggs. I have not tried using egg substitute. If you do and it works well for you please let me know in the comments below.

How to make Brownies

The process used to make homemade brownies is just as important to the final outcome as the ingredients. For that perfect shiny crinkly top with a fudgy center, it’s very important to follow the steps listed in this recipe. Don’t forget to watch the video too.

Melt chocolate & butter

The first step in making this brownie recipe is to melt the butter and chocolate together in one of two ways:

1. In the microwave. warm butter & chocolate in the microwave for 60 seconds. Stir and warm in 30 second increments with stirring in between until the mixture is smooth and glossy. 
2. On the stovetop. Gently warm butter and chocolate on the stovetop over low heat, stirring constantly until the mixture is smooth and shiny.

Set the melted butter/chocolate mixture aside to cool slightly while you mix up the rest of the batter. 

Begin by beating the eggs alone for 60 seconds until they are pale yellow.

Once the eggs are pale yellow, add the granulated sugar and beat for an additional 60 seconds. Beat until the sugar is dissolved, the mixture is has thickened and is pale in color. 

Next, add the vanilla and melted butter/chocolate mixture and beat again. This time, beat on medium speed until the ingredients are combined and the batter is uniform throughout. 

Then, add the dry ingredients to the brownie batter. If your flour or cocoa powder are particularly clumpy, you may want to sift them before adding them to the brownie recipe. 

Once the mixture is smooth, fold in the chocolate chips by hand.  Adding chocolate chips is optional but recommended. You can also add walnuts or any other mix-ins you’d like to at this time. 

The batter should be thick (as pictured below) and not runny. The thickness of the batter is what makes these the best brownies ever, ultra fudgy with a beautiful shiny top.

Bake & Cool

Spread the brownie batter evenly in a pan and bake. Be sure to test them at the beginning of the recommended baking time, you do not want over-baked brownies.

You get to decide when these brownies are done, and it varies depending on how gooey you want them to be. For me, the perfect amount of gooeyness is achieved when the brownies are set on the top and around the edges, and they jiggle every-so-slightly when the pan is shaken. 

Let your homemade brownies cool in the baking pan for at least 15 minutes before cutting. You can eat them warm or at room temperature. However just be aware that the warmer they are, the more they will fall apart when cut. 

Frost (Optional)

Once the brownies are completely cooled, you can frost them. Here are some of our favorite frosting recipes:

• Chocolate buttercream frosting
• Chocolate Ganache
• Peanut Butter Frosting
• Homemade Vanilla Frosting
• Cream Cheese Frosting

Serve

I love serving these brownies warm with a scoop of ice cream (like this vanilla ice cream or homemade chocolate ice cream).

You can also add a dollop of homemade whipped cream, sprinkles, or a dusting of flaky sea salt.

Store

To keep brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

I recommend wrapping them tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer. 

Brownies FAQs

Now I want to try to answer some of the frequently asked questions about making this homemade brownie recipe.

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Best Homemade Brownie Recipe (from Scratch)

This is the best brownie recipe ever! These fudgy brownies are homemade from scratch and have a gorgeous crinkly top with a gooey middle. They're easy to make with only 7 ingredients! Ditch the box and make these today.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 brownies

Calories 165.6kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• KitchenAid Mixer
• glass batter bowl

Ingredients

• ⅔ cup all-purpose flour
• 1 Tablespoon cocoa powder
• ¼ teaspoon sea salt
• 10 oz bittersweet or semisweet chocolate* (1 ½ cups)
• ½ cup salted butter
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• ½ cup of mix-ins (chocolate chips, nuts, etc. if desired)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, grease an 8×8” baking dish, set aside.
• Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
• Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
• In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
• Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
• Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
• Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
• Stir in chocolate chips or other mix-ins by hand.
• Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
• Place brownie pan on a wire cooling rack to cool completely.
• Cut into squares and serve.

Video

Notes

If you like very gooey brownies, bake for 20 minutes. If you like them firmer bake for 25-30 minutes. Remember all ovens bake differently so baking times can vary.

Doubling the recipe: 

This brownie recipe doubles beautifully. Bake them in a 9×13″ pan.  You may need to increase the baking time slightly, however I recommend checking it at 25 minutes to be sure they don’t over bake. 

Ingredient Substitutions

• Salted butter. Unsalted butter works well too, you may just need to adjust the amount of sea salt in the recipe. Coconut oil or ghee can also be used in this recipe for dairy-free versions.
• Chopped chocolate. The form of the chocolate doesn’t matter too much. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. 
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Eggs. I have not tried using egg substitutes in this brownie recipe

Frost (Optional)

You can also frost the zucchini brownies before cutting once they are completely cooled. Here are some of our favorite frosting recipes:

• Chocolate buttercream frosting
• Chocolate Ganache
• Peanut Butter Frosting
• Homemade Vanilla Frosting

Store

To keep brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

I recommend wrapping them tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer. 

Nutrition

Serving: 1brownie | Calories: 165.6kcal | Carbohydrates: 20.1g | Protein: 1.9g | Fat: 9.6g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.8g | Cholesterol: 38.7mg | Sodium: 84.2mg | Potassium: 61.8mg | Fiber: 1g | Sugar: 15.2g | Vitamin A: 215IU | Calcium: 8mg | Iron: 0.6mg

More Delicious Brownie Recipes

Caramel Brownies

Chocolate Peanut Butter Brownies

Chocolate Zucchini Brownies

Pumpkin Brownies

M & M Brownies

Peppermint Brownies

Say hello to the best M & M brownies!

In this recipe, M&M candies are mixed into a from-scratch brownie batter, then baked to perfection.

These M and M brownies have shiny tops with rich and fudgy centers (no cakey brownies here)! They’re easy to make in 30 minutes (just like these M&M Cookie Bars)!

M & M Brownies: Ingredients & Substitutions

• Salted butter. Unsalted butter and coconut oil work well.
• Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. white sugar or organic cane sugar are both good choices.
• Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. If you use iodized table salt decrease the amount of salt by half. 
• M&Ms. I actually prefer these unreal chocolate candies to the M&M brand. They taste even better and have no food dyes! You can use any flavor of M&Ms you’d like – peanut butter, caramel, etc. there is no wrong choice when it comes to M&Ms used in this recipe.

How to make M & M Brownies

When you’re making any type of brownies, the process really matters. To create a crinkly shiny top with fudgy centers you need to follow the recipe step-by-step! Don’t forget to watch the video.

Begin by combining the dry ingredients in a medium bowl, then set them aside to use later.

Next, melt the butter and chocolate together. This can be done in one of two ways: 

1. In the microwave. warm butter & chocolate in the microwave for 60 seconds. Stir and warm in 30 second increments with stirring in between until the mixture is smooth and glossy. 
2. On the stovetop. Gently warm the butter and chocolate on the stovetop over low heat, stirring constantly until the mixture is smooth and shiny!

Set the melted butter/chocolate mixture aside to cool slightly.

Whip it good!

The key to the crackly, shiny-topped brownies is to beat the eggs and sugar very well. Begin my beating the eggs alone for 1 minute or until pale and thick. I suggest using a standing mixer fitted with the wire whisk attachment, or a large bowl and a handheld mixer.

Then, add the granulated sugar and beat for an additional 30-60 seconds, until the sugar is dissolved.

Next, add the melted and cooled chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).

Then, add the dry ingredients and mix on low speed until just incorporated and there are no lumps.

Gently stir in the M & Ms by hand.

Pour the batter into prepared pan. If desired, press additional M&Ms into the top of the batter gently.  

Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**

Place brownie pan on a wire cooling rack to cool completely.

Serve

 Once cooled, cut the M & M brownies into squares and serve. I suggest serving them with a scoop of vanilla ice cream! YUM!

Store

Store the M and M brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

To freeze, cool the M & M brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer. 

Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

M & M Brownies Recipe

These M & M Brownies are rich, fudgy and chocolatey. They have a shiny crinkly top with fudgy centers and are loaded with chocolate M&Ms!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Cooling 20 minutes minutes

Total Time 55 minutes minutes

Servings 16 Brownies

Calories 229kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• KitchenAid Mixer
• hand mixer
• 9×9″ baking pan
• spatula

Ingredients

• ¾ cup all-purpose flour
• 1 TBS cocoa powder
• ¼ tsp sea salt
• 6 oz semisweet chocolate* (1 cup)
• ½ cup salted butter
• 2 large eggs
• ¾ cup granulated sugar
• 2 tsp pure vanilla extract
• ¾ cup M & Ms

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, line a 9×9” baking dish with parchment paper or lightly grease, set aside.
• Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
• Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
• In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
• Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
• Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
• Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
• Gently stir in the M & Ms by hand.
• Pour the batter into prepared pan. If desired, press additional M&Ms into the top of the batter gently.
• Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
• Place brownie pan on a wire cooling rack to cool completely.
• Cut into squares and serve.

Video

Notes

Ingredient Substitutions

• Salted butter. Unsalted butter and coconut oil work well.
• Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. white sugar or organic cane sugar are both good choices.
• Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. If you use iodized table salt decrease the amount of salt by half. 
• M&Ms. I prefer these unreal chocolate candies to the M&M brand. They taste even better and have no food dyes! You can use any flavor of M&Ms you’d like – peanut butter, caramel, etc. there is no wrong choice when it comes to M&Ms used in this recipe.

Store

Store the M and M brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

To freeze, cool the M & M brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer. 

Nutrition

Serving: 1brownie | Calories: 229kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 98mg | Potassium: 82mg | Fiber: 1g | Sugar: 19g | Vitamin A: 234IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg

These coffee cookies are one of my favorite cookie recipes of all time.

They have soft and gooey centers, chewy edges, and a bold coffee flavor.

Plus, they’re easy to make and only require 30 minutes of chilling! These espresso cookies are truly the perfect cookie for the coffee lover in your life!

Coffee Cookies: Ingredients & Substitutions

• Salted Butter. Unsalted butter works well too.
• Granulated Sugar.  White, granulated sugar and organic cane sugar are my top choices. 
• Light Brown sugar. dark brown sugar can be used instead of light. 
• All-purpose Flour. I recommend using an unbleached, all-purpose flour. You can use a gluten-free all-purpose baking flour to make them gluten-free.
• Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. Choose your favorite variety too (dark, semisweet, milk, even white).
• Espresso powder. instant coffee works in place of espresso powder, although I highly recommend always having espresso powder in your pantry to enhance the flavor of chocolate desserts (like chocolate cake, chocolate cupcakes, etc.)

How to Make Coffee Cookies

Let’s walk through how to make this espresso cookie recipe step-by-step, and don’t forget to watch the video.

Begin by combining the flour, cocoa powder, espresso powder, baking soda, sea salt, baking powder in a medium bowl. Then set the dry ingredients aside.

Next, cream together butter, brown sugar and granulated sugar until combined either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer,

Then, beat in the egg and vanilla until fluffy.

Then, stir in the dry ingredients until combined.

Once the batter is homogenous (uniform throughout), beat in the chocolate chips on low speed until evenly distributed throughout the dough.

Then, transfer dough to an airtight container and chill for at least 30 minutes.

After the dough has chilled, preheat the oven and line two large baking sheets with a silicone baking mat or parchment paper.

Then, use a 1 – 1 ½ TBS cookie scoop to measure out dough and then roll it into balls. Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.

Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just *BARELY* set, and starting to crackle around the edges.

Let them the coffee cookies on the baking pan for 5 minutes before removing to cooling rack to cool completely.

Store

Store these espresso cookies in an airtight container at room temperature for up to 5 days. 

How to Freeze Coffee Cookies

You can freeze these coffee cookies in two ways. 

1. Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions. 
2. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. 

Recipe FAQ

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Coffee Cookies Recipe

These chocolate coffee cookies have soft centers, chewy edges and are infused with espresso for a rich coffee flavor. The perfect cookie for coffee lovers!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

chilling 30 minutes minutes

Total Time 50 minutes minutes

Servings 18 cookies

Calories 179kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• KitchenAid Mixer
• glass batter bowl
• baking sheet
• silicone baking mat
• Parchment Paper

Ingredients

• ½ cup salted butter softened
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 1 tsp pure vanilla extract
• 1 egg
• 1 ¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 TBS espresso powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp baking powder
• 1 cup chocolate chips

US Customary – Metric

Instructions

• In a medium bowl combine flour, cocoa powder, espresso powder, baking soda, sea salt, baking powder. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined.
• Beat in egg and vanilla until fluffy.
• Mix in the dry ingredients until combined.
• Add chocolate chips and beat on low speed to combine.
• Transfer the dough to an airtight container and chill for at least 30 minutes.
• Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Use a 1 ½ to 2 Tablespoon cookie scoop to measure out dough and then roll it into balls. Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.
• Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just barely set, and starting to crackle around the edges.
• Let them sit on the baking pan for 5 minutes before removing to cooling rack to cool completely.

Video

Notes

Ingredient Substitutions

• Salted Butter. Unsalted butter works well too.
• Granulated Sugar.  White, granulated sugar and organic cane sugar are my top choices. 
• Light Brown sugar. dark brown sugar can be used instead of light. 
• All-purpose Flour. I recommend using an unbleached, all-purpose flour. You can use a gluten-free all-purpose baking flour to make them gluten-free.
• Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. Choose your favorite variety too (dark, semisweet, milk, even white).
• Espresso powder. instant coffee works in place of espresso powder, although I highly recommend always having espresso powder in your pantry to enhance the flavor of chocolate desserts (like chocolate cake, chocolate cupcakes, etc.).

Store

Store cookies in an airtight container at room temperature for up to 5 days. 

To Freeze

You can freeze these coffee cookies in two ways. 

1. Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions. 
2. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. 

Nutrition

Serving: 1cookie | Calories: 179kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 148mg | Potassium: 47mg | Fiber: 1g | Sugar: 18g | Vitamin A: 193IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

Try These Recipes

Homemade Coffee Ice Cream Recipe

Best Fudgy Homemade Brownies

Double Chocolate Cookies

Best Oatmeal Cookies

Caramel Brownies

The Best Chocolate Chip Cookie Recipe Ever