👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, whisk together the 2 large eggs and ½ cup vegetable oil until well combined and slightly frothy.
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3
Pour the entire box of fudge brownie mix into the wet ingredients. Using a sturdy spatula or wooden spoon, mix until just combined. Be careful not to overmix the dough. If adding optional chocolate chips or nuts, fold them in gently at this stage.
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4
Using a 1.5-inch cookie scoop or two spoons, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
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5
Bake for 9-12 minutes. The edges should be set, and the centers will still look slightly soft and gooey. Avoid overbaking for the best fudgy texture.
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6
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.
💡 Notes
For an even richer chocolate flavor, add 1 teaspoon of instant espresso powder to the brownie mix. A sprinkle of flaky sea salt on top before baking also enhances the flavor. Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 3 months.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
9g
Saturated Fat
2g
Carbs
25g
Fiber
1g
Sugar
18g
Sodium
120mg
Cholesterol
20mg
