Name: Easy 3-Ingredient Brownie Cookies
Prep time: 9 min
Cook time: 11 min
Total time: 20 min
Ingredients: ½ cup 1 stick unsalted butter (melted and slightly cooled); 1 large egg; 1 18 to 19-ounce box brownie mix (preferably Ghirardelli); ⅓ cup dark or semi-sweet chocolate chips (optional); Flaky sea salt (for finishing, optional)

These chewy, fudgy Easy 3-Ingredient Brownie Cookies use butter, egg, and brownie mix — the fastest way to cure a chocolate craving.

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You know those afternoons when your sweet tooth attacks out of nowhere and you suddenly need chocolate? That was me a couple weeks ago. I’d just come back from running errands — which, let’s be real, mostly means I sat in traffic listening to true crime podcasts — and I was exhausted. But that didn’t stop the craving.

I opened the pantry, hoping the dessert gods had left me something, and there it was: a half-forgotten box of brownie mix hiding behind a can of beans. I actually laughed out loud. It felt like winning a mini lottery — one of those tiny life victories that makes your whole day better.

So I grabbed some butter, cracked an egg, and said, “Alright, let’s see what happens.” No fancy mixer, no measuring cups scattered everywhere, just pure chocolate survival mode. Twenty minutes later, my kitchen smelled like happiness. These Easy 3-Ingredient Brownie Cookies came out soft in the middle, crackly on top — that perfect blend of cookie and brownie. I burned my tongue on the first one (classic), but it was 100% worth it.

Now, I make these all the time — especially on nights when I want dessert without the drama. They’re easy, rich, and a little dangerous because you can’t stop at one.

Why You’ll Love This Easy 3-Ingredient Brownie Cookies Recipe?

There’s something almost magical about a dessert this easy turning out this good. These cookies don’t ask for much — no sifting, no chilling, no complicated ingredients. Just three things you probably already have sitting around.

They taste like the love child of a brownie and a cookie — chewy in the middle, slightly crisp on the edges, and just fudgy enough to make you close your eyes for a second. I’ve made them late at night while half-watching Netflix, and somehow, they always come out right. It’s like they refuse to fail.

And the best part? You can make them in the time it takes to fold a load of laundry. (Not that I’d ever choose laundry over cookies.)

Ingredient Notes:

It’s wild that three simple ingredients can create something this decadent, but trust me, they can.

Brownie Mix: I swear by Ghirardelli’s — it’s rich, smooth, and has that deep chocolate flavor that makes people think you spent hours baking. But if you’ve got a different brand, that’s fine. Just pick one around 18–19 ounces.
Butter: Melted and cooled slightly. Don’t skip the cooling part — hot butter scrambles eggs, and we’re not making breakfast here.
Egg: Just one. That’s it. It’s the glue that holds everything together.
Optional but irresistible: Chocolate chips. Flaky salt. Maybe both. Because honestly, why not go big?

I once ran out of butter and used coconut oil instead — the texture was a little different, but the cookies still disappeared. That’s the beauty of these Easy 3-Ingredient Brownie Cookies — they’re pretty forgiving, even if you’re not.

How To Make Easy 3-Ingredient Brownie Cookies?

This recipe doesn’t need precision; it just needs you, a spoon, and a little faith in chocolate.

Step 1. Get your oven ready.
Preheat it to 350°F and line two baking sheets with parchment paper. You’ll thank yourself later when cleanup takes five seconds instead of twenty.

Step 2. Mix the magic.
In a medium bowl, stir together your melted butter and egg. Add the brownie mix and combine until you’ve got a thick, glossy batter. It’ll look like you’ve done something wrong — too thick, too sticky — but don’t panic. That’s exactly how it should look.

Step 3. Scoop it up.
Grab a cookie scoop or a spoon and drop 1½ tablespoon-sized mounds onto your baking sheets, spaced about 2 inches apart. If you’re feeling extra, press a few chocolate chips on top. Sprinkle some flaky salt, too, if you’re fancy like that.

Step 4. Bake and wait (the worst part).
Pop them in the oven for about 11–12 minutes, switching the pans halfway through. You’ll know they’re ready when the tops are shiny and slightly cracked but not wet in the middle.

Step 5. Cool… if you can.
Let them sit on the pan for a few minutes before transferring to a rack. Or, if you’re impatient like me, grab one now and deal with the consequences. They’re best warm anyway.

Storage Options:

Assuming any of these cookies survive past the first day (unlikely), they’ll stay soft and chewy in an airtight container for about four days.

If you want to make them last longer — maybe for a bake sale or, you know, for “future you” — freeze them. Stack them in a sealed bag or container and they’ll keep for up to two months. When you’re ready to eat, just let them thaw or microwave for 10 seconds to bring back that fresh-from-the-oven vibe.

Confession: I once ate one straight from the freezer. It was weirdly good.

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Variations and Substitutions:

Once you make these once, you’ll start experimenting — I promise. Here are a few fun twists:

Espresso Power: Stir in a pinch of espresso powder for a deeper, mocha-like flavor.
Nutty Crunch: Add chopped walnuts or pecans for some texture.
Mint Chocolate Moment: Mix in crushed peppermint candies — perfect for December baking.
Peanut Butter Swirl: Drizzle a little peanut butter over the top before baking and swirl it in. Instant upgrade.
Gluten-Free Swap: Just use a gluten-free brownie mix. The result? Still fudgy perfection.

You can also sandwich ice cream between two cookies. I did it once, and honestly, it ruined regular ice cream sandwiches for me forever.

What to Serve with Easy 3-Ingredient Brownie Cookies?

You don’t need anything else to enjoy these, but if you’re feeling extra (or sharing), here are a few pairing ideas:

Vanilla Ice Cream: Melty cookie + cold ice cream = pure happiness.
Fresh Berries: Strawberries or raspberries make the richness pop.
A Cup of Coffee: Especially strong, dark roast. It’s like the grown-up version of milk and cookies.
A Glass of Milk: Because sometimes, simple is perfect.

Frequently Asked Questions:

Can I make the dough ahead of time?
Yep! Mix it up and keep it in the fridge for up to 24 hours. Let it warm up a bit before baking so it spreads nicely.

Do I have to use Ghirardelli mix?
Not at all — though it does make them extra chocolatey. Any good-quality mix works fine.

Can I make these without an egg?
You can use a flax egg or a vegan egg substitute, but they’ll be a little softer and less chewy. Still delicious, though.

These Easy 3-Ingredient Brownie Cookies are the dessert equivalent of a cozy hoodie — reliable, comforting, and exactly what you need on a rough day. You don’t need a mixer, or even much effort. Just a craving, a box of brownie mix, and a few spare minutes.

It’s funny — I used to think baking had to be complicated to be impressive. But these cookies? They’ve fooled more than one person into thinking I spent all day baking. And maybe I let them think that. (We all need small wins.)

So next time you’re tired, stressed, or just craving chocolate that hits the soul, make these. You’ll be licking the spoon before the oven timer even dings.

Tell me — are you a middle-cookie person or do you go for the crispy edges first? Personally, I’m team gooey center all the way.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

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