Ultimate Chewy Chocolate Brownie Mounds: Your Go-To Recipe for Decadent Walnut Cookies
Prepare yourself for an extraordinary treat: Chocolate Brownie Mounds are not just cookies; they’re a sublime fusion of a rich, fudgy brownie and a perfectly chewy cookie. Imagine thick, intensely chocolatey cookies, generously studded with crunchy walnuts, delivering a delightful texture contrast in every bite. This cherished recipe, originating from a classic collection featuring Hershey’s chocolate, truly celebrates the deep, robust flavor of Hershey’s unsweetened baking chocolate. If you’re a fan of rich, satisfying chocolate desserts with a homemade touch, these brownie mounds are about to become your new favorite obsession. Their delightful combination of a crisp exterior and a tender, slightly dry interior makes them utterly irresistible and perfect for any occasion, from casual snacking to special gatherings.
The Allure of Chocolate Brownie Mounds
What exactly makes a “brownie mound” so captivating? It’s the ingenious blend of two dessert titans: the dense, fudgy goodness of a brownie and the satisfying chewiness of a classic cookie. These aren’t your average thin and crisp chocolate cookies. Instead, they boast a substantial, mound-like shape, creating a rich texture that’s soft on the inside with a beautifully firm, slightly crackled shell. The deep cocoa flavor is pronounced, thanks to the unsweetened chocolate, which allows you to control the sweetness perfectly. Each bite offers a delightful journey through layers of chocolate, often enhanced by the earthy crunch of walnuts. They embody the best qualities of both worlds, making them an excellent choice for satisfying intense chocolate cravings. This recipe focuses on creating that perfect balance, ensuring a consistently delicious result every time you bake.
Margarine, Butter, or Plant-Based: The Secret to Softer Cookies
The original version of this classic recipe notably calls for margarine, a choice that might surprise some modern bakers. Historically, margarine was a popular fat in baking due to its consistent performance and often lower cost. One significant characteristic of cookies made with margarine is their exceptional softness, a quality that is highly desirable in a brownie-type cookie, where a tender, chewy interior is paramount. Margarine typically contains more water than butter, which can lead to a less structured, more delicate crumb. However, many contemporary bakers prefer to use unsalted butter for its rich flavor and natural properties.
If you’re among those who prefer or only keep butter on hand, rest assured that you can absolutely substitute it in this recipe. When using unsalted butter in place of margarine, it’s a good practice to add an extra pinch of salt to the dry ingredients. This compensates for the salt typically found in margarine and enhances the overall flavor of the cookies, balancing the sweetness and deepening the chocolate notes. Using room temperature butter will also help achieve a similar creamy texture during the mixing process, contributing to the cookie’s final soft and chewy consistency.
For those exploring plant-based alternatives, I’ve had fantastic results using Country Crock brand “plant butter” (avocado or almond oil blends) straight from the tub. These products are designed to mimic the properties of dairy butter and margarine, offering a dairy-free option without compromising on texture or taste. Whichever fat you choose – be it traditional margarine, unsalted butter with a touch more salt, or a plant-based butter alternative – ensure it’s at the right temperature (softened, but not melted) for optimal creaming with the sugar. This step is crucial for incorporating air into the dough, which contributes to the cookies’ light yet chewy texture and their signature mound-like rise.
The Perfect Mix-Ins: Walnuts, Chocolate Chips, and Beyond
Walnuts are truly the star complementary ingredient in these Chocolate Brownie Mounds, bringing a delightful crunch and earthy flavor that perfectly balances the rich chocolate. While I almost always toast nuts for other cookie recipes to deepen their flavor and enhance their aroma, I’ve found that walnuts for this specific brownie mound recipe don’t always require toasting. Their natural robustness shines through beautifully even when raw, adding a subtle bitterness that is wonderfully complementary to the sweet, deep chocolate. You can be quite generous with the walnuts; this recipe comfortably accommodates 1 ½ cups, and the original version even suggested a whopping 3 cups! Don’t shy away from adding plenty to ensure a satisfying crunch in every bite.
Beyond the essential walnuts, the base cookie dough itself is utterly fabulous, but for an extra layer of decadence, consider incorporating chocolate chips. Dark or bittersweet chocolate chips are particularly excellent choices, as their intense flavor amplifies the brownie character of the cookies. They melt into pockets of gooey goodness, creating a more complex and luxurious texture. You could also use chopped chocolate from a bar, which often provides a richer melt, though it might cause the cookies to spread slightly more during baking due to its higher cocoa butter content. Experiment with different types of chocolate chips – milk chocolate for a sweeter profile, white chocolate for a creamy contrast, or even a mix!
Feeling adventurous? These brownie mounds are incredibly versatile. Consider adding other mix-ins like pecans (toasted for a buttery crunch), a sprinkle of sea salt on top before baking to enhance the chocolate flavor, or even a dash of espresso powder in the dough to deepen the cocoa notes without making the cookies taste like coffee. Dried tart cherries or raspberries could also introduce a fruity tang, making for an exciting variation. The key is to embrace the rich chocolate base and build upon it with textures and flavors you love.
Achieving the Ideal Texture: Tips for Baking Brownie Mounds
The hallmark of a truly great Chocolate Brownie Mound is its unique texture: a thick, slightly crisp outer shell that gives way to a soft, wonderfully chewy, and just-barely-dry interior. Achieving this perfect balance is crucial and largely depends on a few key baking techniques. I’ve experimented with various types of flour, but standard all-purpose (AP) flour consistently delivers excellent results for these cookies. The key is not to overmix the flour once it’s added, as this can develop the gluten too much, leading to tougher cookies.
The most critical tip for these cookies is to avoid overbaking them. Brownie Mounds always bake up with their distinctive thick shell and slightly dry center, so it’s essential to pull them from the oven while they still look a little soft in the middle. The residual heat from the baking sheet will continue to cook them as they cool, leading to that ideal chewy consistency. If you bake them until they look fully set and dry, they will become hard and crumbly once cooled, losing their coveted brownie-like texture.
Keep a close eye on your cookies during the suggested baking time of 10-12 minutes for a medium scoop size. Ovens can vary significantly, so learning the visual cues is more important than rigidly sticking to the clock. Look for edges that are set and lightly golden, while the center still appears slightly soft and puffed. If using a larger cookie scoop, you may need to add a couple of extra minutes to the baking time, but always err on the side of underbaking. Cooling the cookies on the baking sheet for a few minutes before transferring them to a wire rack allows them to firm up without overcooking.
Finally, remember that the generous inclusion of walnuts and chocolate chips (or other desired mix-ins) isn’t just for flavor and texture; they also contribute to the cookie’s structural integrity and overall richness. Don’t be shy with them – the more, the merrier, as they truly elevate these brownie mounds to a new level of deliciousness. And as mentioned, for those seeking dairy-free options, plant butter works beautifully, offering the same indulgent texture and flavor without compromise.
Yield and Serving Suggestions
For the best and most consistent results with your Chocolate Brownie Mounds, I highly recommend using a medium-sized cookie scoop. This ensures uniform size, which leads to even baking and a beautiful presentation. With a medium scoop, this recipe yields a generous batch of a little over 40 cookies, making it perfect for sharing, parties, or stocking your cookie jar. If you don’t have a scoop, a rounded tablespoon also works effectively – just aim for consistency in your portioning. These cookies are fantastic on their own, paired with a glass of milk, or served alongside a scoop of vanilla ice cream for an extra indulgent dessert. They also make wonderful homemade gifts!
Small Batch Baking: A Taste Test Option
Sometimes, you just need a smaller quantity of these delightful cookies, whether you’re baking for one or two, or simply want to test out the recipe before committing to a full batch. This scaled-down version is perfect for satisfying a craving without an overwhelming abundance of cookies.
Small Batch Chocolate Brownie Mounds Ingredients
- 38 grams of margarine (Country Crock Plant Butter, Avocado or Almond Oil)
- 75 grams sugar
- 50 grams light corn syrup
- 25 grams eggs
- ½ teaspoon vanilla
- 110 grams flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 42 grams unsweetened chocolate, melted
- Handful of walnuts and chocolate chips (Use plenty for best results)
Small Batch Instructions
- Beat the egg separately. You will only use 2 tablespoons of it.
- Beat together the margarine (you can use it straight from the tub), sugar, corn syrup, 2 tablespoons of the egg, and the vanilla until creamy.
- Mix together the flour, baking powder, and salt in a separate bowl. Gradually stir the dry ingredients into the creamed mixture until just combined.
- Stir in the melted chocolate and then the walnuts. If using chocolate chips, add them now too.
- Drop by heaping teaspoons (or use a small cookie scoop to make them larger) onto a parchment-lined baking sheet.
- Bake in a preheated 350°F (175°C) oven for about 10-12 minutes (or longer for larger cookies).
- Allow to cool slightly on the baking sheet before transferring to a wire rack. This recipe makes approximately 10 cookies (if using a medium cookie scoop).
Recipe
Chocolate Brownie Mounds
Anna
Pin Recipe
Ingredients
- ⅔ cup margarine or softened butter (150 grams)
- 1 ½ cup sugar (300 grams)
- ⅔ cup corn syrup (200 grams)
- 2 large eggs (100 grams)
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose unbleached flour (440 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 oz unsweetened chocolate, melted and slightly cooled (170 grams)
- 1 ½ cups coarsely chopped walnuts toasted if you have time!
Instructions
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Preheat your oven to 350ºF (175°C). Line several baking sheets with parchment paper.
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In a large bowl, cream together the softened margarine (or room temperature butter/plant butter) and sugar until light and fluffy. Beat in the corn syrup, vanilla extract, and eggs until well combined.
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In a separate medium bowl, whisk or sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined and no streaks of flour remain. Be careful not to overmix. Fold in the melted (and slightly cooled) unsweetened chocolate and the chopped walnuts until evenly distributed. If using chocolate chips, fold them in at this stage as well.
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Using a medium-sized cookie scoop (or a rounded tablespoon), drop mounds of dough onto the prepared parchment-lined baking sheets, leaving about 2 inches between cookies. Bake one sheet at a time for 10 to 12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. Remember, do not overbake!
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Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and retain their chewy texture.
Notes
These Chocolate Brownie Mounds are more than just a cookie; they’re an experience in rich, chewy chocolate decadence. With their perfect balance of a firm exterior and a soft, fudgy interior, coupled with the delightful crunch of walnuts, they truly stand out in the world of baked goods. Whether you follow the full recipe or try the convenient small batch version, you’re in for a treat that will satisfy even the most intense chocolate cravings. So go ahead, preheat your oven, gather your ingredients, and embark on a delicious journey to cookie perfection. Happy baking!