Go Back
+ servings
Brownie Mounds

Chocolate Brownie Mounds

Thick, chewy, chocolate cookies with a soft inside and firm shell.
Course Dessert
Cuisine American
Keyword Brownie Mounds
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48
Author Anna
Cost 5


  • 2/3 cup margarine or softened butter (150 grams)
  • 1 1/2 cup sugar (300 grams)
  • 2/3 cup corn syrup (200 grams)
  • 2 large eggs (100 grams)
  • 2 teaspoons vanilla
  • 3 1/2 cups flour, all-purpose unbleached (440 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 oz unsweetened chocolate, melted and slightly cooled (170 grams)
  • 1 1/2 cups coarsely chopped walnuts toasted if you have time!


  • Preheat oven to 350ºF.
  • Cream together margarine (or room temperature butter) and sugar. Stir in corn syrup, vanilla and eggs.
  • Sift or just stir together flour, baking powder and salt. Add to sugar mixture, mixing well. Add melted chocolate and nuts. Stir until mixed.
  • Use a medium size cookie scoop and drop mounds of dough onto parchment lined baking sheets. Bake one sheet at a time for 10 to 12 minutes.


The dough keeps well in the refrigerator. I baked some of the cookies right away, then shaped the rest of the dough into balls and put them in the refrigerator for a few hours. The cookies which I shaped and chilled definitely had a nicer shape.