My British Grandma used to make fudgy brownie cookies for teatime when she was still with us. They’re super decadent. I loved going over to spend Friday afternoons with her when I was a young adult, and she still lives on in my heart and in my baking. This one’s for you, Grandma! 🙂
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($4 total for 20-24 cookies)
1/2 cup canola oil – $0.37
1 1/2 cups brown sugar – $0.78
1 tbsp water – free
1 tsp vanilla – $0.20
2 eggs – $0.58
1 1/2 cups flour – $0.24
1/2 cup cocoa – $0.55
1/4 tsp baking powder – $0.01
1 cup chocolate chips – $1.00
Directions for Fudgy Brownie Cookies
1. In a medium bowl, mix the oil, brown sugar, water, and vanilla, then beat in the eggs.
2. Stir in dry ingredients and chocolate chips just until it’s all mixed in. Then drop by spoonfuls on a parchment-lined cookie sheet, ideally 2″ apart if you have space.
3. Bake at 375F for 7 minutes until the cookies are set. Do not overbake! Cool them on aluminum foil, then enjoy your fudgy brownie cookies! They also freeze very well for warming up another day with some ice cream.
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = lots of leftovers
- Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 1 = eat rarely
- TOTAL: 16/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!