Frosted Brownie Cookies

Fudgy, chocolaty and huge, these cookies are for people who like decadent, over-the-top desserts.

Frosted Brownie Cookies
Photo: © Kamran Siddiqi
Total Time:
30 mins


Silvana's Kitchen Gluten-Free All-Purpose Flour

  • 6 cups white rice flour

  • 3 cups tapioca flour, preferably Shiloh Farms

  • 1 1/2 cups potato starch

  • 2 tablespoons xanthan gum

  • 1 tablespoon kosher salt


  • 12 ounces semisweet chocolate, chopped and divided

  • 4 tablespoons unsalted butter

  • 2 large eggs, at room temperature

  • 1/2 cup packed light brown sugar

  • 1/4 cup granulated sugar

  • 1 teaspoon pure vanilla extract

  • 1/2 cup Silvana's Kitchen Gluten-Free All-Purpose Flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt


  • 6 ounces semisweet chocolate, chopped

  • 4 tablespoons unsalted butter


Make the Gluten-Free Flour

  1. In a large bowl, whisk together all of the ingredients. Store in an airtight container at room temperature for up to 1 year.

Make the Cookies

  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper. In a large saucepan, combine 8 ounces of the chocolate with the butter and melt over low heat, stirring, until smooth. Let cool.

  2. In the bowl of a standing electric mixer fitted with a paddle, beat the eggs with the brown sugar, granulated sugar, and vanilla at high speed until thickened, about 5 minutes. Reduce the speed to low, and mix in the melted chocolate followed by 1/2 cup of the flour mix (save the rest for another use), baking powder, and salt. Add the remaining 4 ounces of chopped chocolate. Refrigerate the dough just until it's firm enough to scoop, about 10 minutes.

  3. Scoop the batter into 5 mounds on each baking sheet and bake in the upper and lower thirds of the oven for 15 to 20 minutes, until the tops are crackled and shiny and the cookies are just barely set; shift the pans from top to bottom and front to back halfway through. Let the cookies cool for 5 minutes on the pans, then slide the parchment onto wire racks to let them cool completely.

Make the Frosting

  1. In the same saucepan, melt the chocolate with the butter over low heat, stirring until smooth. Invert the cookies and spread each with a heaping spoonful of the frosting, spreading it to the edges. Let cool until set before serving.

Make Ahead

The cookies can be refrigerated in an airtight container for up to 3 days.

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