16.3 oz Box Fudgy Brownie Cookies

Ingredients

• 16.3 oz fudge brownie mix
• 0.25 cup all-purpose flour
• 0.25 cup vegetable oil or canola oil (Use either vegetable oil or canola oil.)
• 2 large eggs
• 0.5 cup semi-sweet chocolate chips (Optional mix-in.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.

2. 2

   In a large mixing bowl, thoroughly stir together the dry brownie mix and all-purpose flour.

3. 3

   Add the eggs and vegetable or canola oil. Stir firmly with a spatula, or use an electric mixer, until a very thick, sticky dough forms.

4. 4

   If using them, gently fold in the chocolate chips or chopped nuts. (Chopped nuts are mentioned as an alternative in the instructions, but no quantity is given.)

5. 5

   Drop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 to 3 inches apart.

6. 6

   Bake at 350°F for 8 to 11 minutes. Remove the cookies when the edges look set and the glossy tops begin to develop a matte, crinkled crust; the centers will still feel quite soft.

7. 7

   Let the cookies rest on the hot baking sheet for 3 minutes to firm up, then transfer them to a wire rack to cool completely.

Notes

The instructions also suggest chopped nuts as an optional mix-in, but provide no quantity. The recipe gives 10 minutes as the cook time, while the baking instruction specifies 8 to 11 minutes.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate
• fudgy
• vegetarian