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Fudge Brownie Cookies



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  • 100 g coconut oil
  • 200 g milk or dark chocolate, Chopped
  • 15 g cacao powder
  • 2 eggs
  • 100 g Rapadura Sugar
  • 190 g Spelt Flour White
  • 5 g baking powder
  • 100 g White Chocolate Chips
  • 30 g Desiccated Coconut
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. Preheat oven to 180C.  Grease and line 2 baking trays with baking paper.

    Place coconut oil and chocolate in the TM bowl and melt 100 deg for 1 min 30 seconds, speed 1.  Scrape down sides of bowl and if needs more melting do 100 deg 20 seconds, speed 1.

    Stir cacao into warm mixture, speed 1-2 15-20 secs and allow to cool for 5 mins.

    Then speed 3 for 30 seconds, drop 1 egg in at a time, mixing well.  Then add flour and baking powder and sugar mix speed 4 for 20 seconds.  Scrape down sides and mix another 10 seconds on speed 4.  

    Fold in white chocolate chips and coconut, Counter-clockwise operation speed 1 for 30 seconds.  It should look like a shiny dough.  Scrape down sides and do again Counter-clockwise operation speed 1 for 10 seconds.


    If at this stage the mixture is still too warm, transfer from TM bowl into a separate bowl and refridgerate for 5-10 mins to cool and allow to become a bit more solid.  


    Roll heaped tablespoonfuls into balls.  Place on trays, allowing room to spread.  Bake, 1 tray at a time, for 10-12 minutes or until tops are a little cracked.  Stand for 5 minutes.  Transfer to a wire rack to cool.



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These are really simple and quick to make.  They are a HUGE favourite in our house.  I adapted this from an old recipe from Super Food Ideas.  I've adapted it for spelt flour.  You can use butter (125g)  instead of coconut oil if you prefer.  I also use about 60-70g of sugar for mine, I find them plenty sweet enough with the chocolate as well.


I generally don't put mixture in fridge, even if it's warm I just place spoonfuls of mixture onto trays instead of rolling into balls, they still spread and come out like cookies in the picture.  Enjoy!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • These are simple and

    Submitted by Penny W on 16. December 2014 - 14:30.

    These are simple and delicious. Thanks for a great recipe. I also only used 70g sugar. Will be making these again tmrc_emoticons.)

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  • Thank you Arli, yes spelt is

    Submitted by ThermoMarn8 on 2. September 2014 - 16:10.

    Thank you Arli, yes spelt is from the wheat family, my apologies if I've said the wrong thing.  It is however much softer on the digestive and I am actually allergic to wheat (medically tested) but I can stomach spelt, so while it's from the wheat family I don't think it has the same makeup otherwise I wouldn't be able to eat it.  Definitely glutinous too.  However I have made these with Quirky Cooking's recipe for gluten-free flour and they are just as yummy tmrc_emoticons.)

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  • Just want to note that spelt

    Submitted by Arli on 3. April 2014 - 16:38.

    Just want to note that spelt is actually wheat, it's just one of wheat's ancestors and - it contains gluten. I'm aware that for some who don't tolterate gluten well, spelt is ok for their system as it is easier for their body to digest than modern day wheat. However I'm cooking for a child who reacts even more to spelt than to modern wheat flours! Just want to make you aware tmrc_emoticons.) Would like to try these with a gluten free flour. 

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