What's the difference between a cookie cake and a brownie?

Although they both appear to be cakes, the brownie is actually more of a cookie than a cake. Cakes are soft and fluffy, while brownies are more crunchy and have a dense texture . The difference in the texture is due to the raising agent.

Why are brownies cookies?

By definition, a brownie is a cookie – more specifically, a bar cookie. A piece of cake is eaten with a fork. A cookie is finger food. Brownies are made in a pan, cut into individual portions, and are most often eaten with hands, not forks, placing them squarely in the cookie camp .

What is the old version of brownies?

Did you know that Brownies were originally called 'Rosebuds'? Rosebuds was established in 1914 for girls to join before they became Guides. Just one year later, the name was changed to Brownies . Brownies are the second-youngest members of the Girlguiding family, for girls aged between 7 and 10.

What are the three types of brownies?

Brownie textures fall into three general camps… Cakey, fudgy and chewy . Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

What's the difference between a brownie and a brownie cookie?

Brownies are baked in a pan, like cake and are usually cut into squares. Cookies are baked in individual pieces, usually in round shapes .

Why are brownies changing their name?

Canada Girl Guides renamed Brownies, new name Embers meant to be more inclusive The new name, Embers, was approved overwhelmingly by members and is meant to be more inclusive. Past and present Girl Guides said the old name caused harm and even prevented or delayed their joining.

Why did my brownies turn into a cake?

A more certain result is to choose a brownie recipe that has a higher amount of chocolate and butter. A brownie recipe with baking powder should be avoided as you'll most certainly end up with a cakey texture. Another reason your brownies may be cakey is too much mixing or beating during the cooking process .

What is the main difference between cookies and cakes?

Yet these two kinds of baked goods have very different consistencies. Cookies are mixed to make dough – a thicker, denser texture. Cakes are mixed as a much thinner batter .

Is a cookie cake the same as a cookie?

A cookie cake is a dessert that consists of a large cookie, which is baked similarly to a batch of regular-sized cookies and usually decorated with frosting . Cookie cakes are made with cookie dough, generally by adjusting the portions of existing cookie recipes to match the size of the pan used for baking.

What is the difference between cake-like brownies and regular brownies?

Fudgy brownies have a higher fat-to-flour ratio than cakey ones . So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Is A brownie considered a cookie?

Brownies are considered a member of the “bar cookie” family. Bar cookie dough is typically baked in a large pan and then cut into squares when cooled. Cookie recipes are often broken down into the following categories: Drop cookies- Defined by dropping the dough from a spoon onto the cookie sheet.

Salted Espresso Brownie Cookie Recipe by Eat More Cake by Candice (2024)

Published on December 10, 2020 By Candice

Salted Espresso Brownie Cookies are decadent with rich chocolate flavor that will remind you of your favorite brownie in cookie form. With a soft center yet slightly chewy and topped with chunks of salt, you won’t want to put these cookies down!

Jump to Recipe

Salted Espresso Brownie Cookie Recipe by Eat More Cake by Candice (1)

WHY WE LOVE THIS BROWNIE COOKIE RECIPE

I think we can all agree that nothing beats a gooey soft brownie! Especially when its warm, right out of the oven and topped with a pinch of salt.

This brownie cookie recipe is perfectly delicious on its own but the flavor and texture makes these cookies very versatile. Try adding ice cream, dip in white chocolate and sprinkles or peppermint for the holidays or drizzle caramel sauce!

If you need an easy, fool proof caramel sauce- we’ve got you covered! Try our Salted Caramel Sauce Recipe.

Salted Espresso Brownie Cookie Recipe by Eat More Cake by Candice (2)

The espresso powder in this cookie recipe assists in elevating the chocolate flavor. So its rich and decadent with intense chocolate flavor. For that reason, we strongly suggest using a high quality chocolate like Ghirardelli which is readily available in the baking aisle of the grocery story. Or Valrhona if you really want to splurge!

We used a 60% cocoa but upwards to 72% cocoa would be absolutely delicious. Anything higher than 72% and you can expect a more bitter chocolate flavor. It’s really personal preference and the type of chocolate flavor that you prefer. You may also try semi-sweet chocolate chips as well or add extra to the batter for yummy pools of chocolate inside the cookie.

And we can’t forget the finishing salt! Make sure to not top these cookies with just any salt. You want to look for finishing sea salt such as Maldon Salt.

Salted Espresso Brownie Cookie Recipe by Eat More Cake by Candice (3)

HOW TO MAKE SALTED ESPRESSO BROWNIE COOKIES

These brownie cookies are so quick to whip up. Follow these tips and you will have perfect cookies every time!

Use Room Temperature Ingredients

Set eggs to sit a room temperature for 30 minutes before baking or in a bowl with warm water for 5-10 minutes.

Measure Flour Accurately

Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Otherwise you may have a cookie that is too dense. Tips on how to properly measure are on our Instagram Reel videos!

Make sure your baking powder is not expired

Baking Soda and Baking Powder can expire within 4-6 months so I always write the date I open the box. This may impact your cookies from rising properly!

Do Not over mix the batter

Once the dry ingredients are incorporated with the wet, gently fold or mix until just combined. Over mixing can yield a more dense cookie.

Do Not Over Bake

The cookies look slightly under baked when they come out of the oven which is perfect because they will continue to bake a little longer during the cooling process. TIP: bake just one cookie as a test at the minimum time and allow to cool for 10 minutes to determine the best time in your oven before baking an entire pan.

Use quality chocolate

I love getting quality chocolate from Trader Joes. They actually import their chocolate bars from Europe which I will cut into chunks for the cookies. For semi-sweet chocolate chips I would recommend Ghiradelli which can be found at almost every grocery store.

Add different flavors

This cookie flavor and texture works really well with cookie butter, peanut butter or any nut butter! Simply scoop dollops into a cookie sheet and freeze for 1-2 hours to harden. Meanwhile, make the cookie dough and refrigerate for 30 minutes just enough to be able to roll into a ball and stuff with the cookie butter or nut butter.

Salted Espresso Brownie Cookie Recipe by Eat More Cake by Candice (4)

Salted Espresso Brownie Cookies

Decadent Chocolate Brownie Cookie with a soft center and chewy outside

Ingredients

3/4 cup all-purpose flour
3 TBL unsweetened cocoa powder
1 tsp baking powder
1/4 tsp kosher salt
2 large eggs room temperature
1/2 cup unsalted butter
7 ounces semi-sweet or dark chocolate chips or bars chopped >60% cocoa *use quality chocolate
1/2 cup granulated sugar
1/2 cup light brown sugar firmly packed
1 tsp vanilla extract
1/2 tsp espresso powder
Pinch of Sea Salt Finishing salt

Instructions

Preheat oven to 350° F and line 2 baking sheets with parchment paper. Set aside
In a medium bowl- combine the flour, baking powder, salt, cocoa powder, and espresso powder.
In a medium glass heat-proof bowl- combine the butter and sugars and microwave for 30 seconds. Just enough to melt the butter then combine using a whisk or spatula.
Melt the chocolate either in a medium saucepan on low heat on the stove (making sure to constantly stiruntil just melted or in the microwave on 10 second increments, stirring in between until fully melted). Allow to cool for 5 minutes.
Add the eggs and vanilla to the butter and sugar mixture. Whisk to combine.
Add the melted chocolate and fold into the wet mixture with a spatula until combined.
Add the dry mixture to the wet and fold with a spatula until combined.
Using a cookie scoop- place 6-8 round cookies 2 inches apart. Bake for 10-12 minutes.

Notes

*TIP: Batter will be sticky for the first batch. Place the batter in the refrigerator while the first batch bakes to firm up the dough slightly. Not required but helps with scooping.

*Store in an airtight container for up to 1 week.

*Try stuffing with different flavors such as cookie butter! Freeze dollops of cookie butter for 1-2 hours on a cookie sheet to harden then roll into the cookie dough and bake per the directions.