1-Gathering and Preparing Your Ingredients: Before you start, make sure all your ingredients are ready to go it’s the secret to smooth baking! Begin by grinding those 300 g of macaron shells in a food processor until they’re finely ground, which sets the base for your macaron brownie cookies. This step transforms leftovers into something amazing, right?

2- Next, add the dry goodies: ¼ cup (30 g) of unsweetened cocoa powder, 1 teaspoon of instant espresso powder if you’re using it, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Just pulse everything together to mix it up nicely easy peasy!

3-Melting and Mixing the Wet Ingredients: Now for the fun part: melt the 8 oz (225 g) of semi-sweet chocolate chips in the microwave at 50% power. Do it in intervals, like 1 minute first, then 30 seconds, stirring in between until it’s smooth and glossy. Let it cool a bit so it doesn’t scramble your eggs later safety first!

4- Beat the 1/3 cup (72 g) of unsalted butter until it’s fluffy, then gradually mix in the 2 large eggs until they’re almost fully combined. Stir in that cooled chocolate and beat it until everything’s smooth and dreamy. You’re building the heart of these brownie cookies here!

5-Combining and Baking: Add the dry mix to your wet ingredients and stir on low speed just until combined the dough will be soft, so don’t overdo it! Chill it in the fridge for 20 minutes to make shaping easier; this is a game-changer for macaron brownie cookies.

6- Preheat your oven to 350°F (177°C) and line your baking sheets. Form the dough into 1.5-inch balls and space them 2 inches apart on the sheets. Bake for 12-13 minutes until the edges set but the centers stay soft perfect for that fudgy texture we love.

7- Once out, cool the cookies on the sheets for 5 minutes, then move them to a wire rack. For a twist, pair this with our homemade jam recipe to top your cookies and add extra flavor.