Scoopable Brownies
If you have ever wanted to eat the center of a brownie without the crusty edges, these Scoopable Brownies are your new obsession. Unlike traditional liquid batter, this recipe creates a thick, cookie-dough-like texture that you can scoop into perfect mounds. The result is a decadent, melt-in-your-mouth treat that stays soft for days. Check out my Scoopable Chocolate Chip Cookies too!
Why You Will Love This Recipe
Unique Texture: It is the perfect hybrid between a fudgy brownie and a soft-batch cookie.
Hidden Surprise: Every scoop contains a melty chocolate square in the center.
Dietary Friendly: Naturally uses coconut sugar and gluten-free flour, though it is easily adaptable.
Try my Scoopable Peanut Butter Cookies too!
Ingredient Breakdown
Before you start, make sure your butter is truly at room temperature. This ensures the coconut sugar incorporates fully for that iconic “crackly” top.
| Ingredient | Purpose | Best Substitute |
| Unsalted Butter | Fat & Moisture | Vegan Butter Sticks |
| Coconut Sugar | Sweetness & Color | Light Brown Sugar |
| GF Flour | Structure | All-Purpose Flour |
| Cocoa Powder | Deep Flavor | Dutch Processed Cocoa |
| Chocolate Squares | The “Lava” Center | Dove or Hu Kitchen |
How to Make Scoopable Brownies
Ingredients
2 sticks unsalted butter, room temperature
1.5 cups coconut sugar, or light brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups gluten free flour, see note
1/2 cup cocoa powder
1 tsp baking soda
6 squares of chocolate
Instructions
First, preheat oven to 350 degrees Fahrenheit.
In a stand mixer, beat the butter and coconut sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
Add in the eggs and vanilla extract. Stir to combine.
Mix in the flour, cocoa powder, and baking soda. Stir until a thick dough is formed.
Scoop out balls of dough with a cookie scoop. Flatten each ball of dough and place a chocolate square in the center. Fold up the edges, fully enclosing each square of chocolate.
Place each ball in a baking dish, slightly touching. Bake for 18 to 20 minutes, or until the brownie balls look set around the edges, but a little gooey in the center.
Finally, allow them to cool for 10 minutes on the pan before serving!
Pro Tips for Success
Note on Flour: If you are using All-Purpose flour instead of Gluten-Free, do not overmix the dough once the flour is added, or the brownies will become tough instead of fudgy.
How to Store
Keep your scoopable brownies in an airtight container for up to 3 days. To get that “just out of the oven” feel, microwave a single scoop for 10 seconds before eating!
Frequently Asked Questions
Yes if you use gluten free flour. Otherwise substitute all purpose flour.
Yes freeze baked brownie balls for up to 2 months.
This is intentional. The thick dough creates the scoopable texture and soft center.
Yes try chocolate chips, chopped nuts, or sea salt on top.
You May Also Like
- Cookie Dough Bites
- Gluten Free Cookie Dough
- Gluten Free Brownies
- Cassava Flour Brownies
- Gluten Free Dairy Free Brownies
If you make these scoopable brownies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Scoopable Brownies
Ingredients
- 2 sticks unsalted butter, room temperature
- 1 ½ cups coconut sugar, or light brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 ¼ cups gluten free flour, see note
- ½ cup cocoa powder
- 1 tsp baking soda
- 6 squares of chocolate
Instructions
- First, preheat oven to 350 degrees Fahrenheit.
- In a stand mixer, beat the butter and coconut sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in the eggs and vanilla extract. Stir to combine.
- Mix in the flour, cocoa powder, and baking soda. Stir until a thick dough is formed.
- Scoop out balls of dough with a cookie scoop. Flatten each ball of dough and place a chocolate square in the center. Fold up the edges, fully enclosing each square of chocolate.
- Place each ball in a baking dish, slightly touching. Bake for 18 to 20 minutes, or until the brownie balls look set around the edges, but a little gooey in the center.
- Finally, allow them to cool for 10 minutes on the pan before serving!
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Both coconut sugar and light brown sugar work well.
- The brownie batter will be pretty thick, much thicker than traditional brownie batter. It resembles a cookie dough texture.
- You can use any chocolate squares. I love Hu Kitchen, but a simple Dove chocolate works well too.
- Store any leftovers in an airtight container for up to 3 days.
One Comment on “Scoopable Brownies”
How much butter exactly? It says 2 sticks but that can come in so many different sizes can you please tell me in cups how much butter?