[Photograph: Yvonne Ruperti]

We're slowly entering fruit dessert season and no one is more relieved than this sugar fiend. But as one last fruit-free dish before I make my first strawberry rhubarb pie, I'm going to make these chocolate brownie cookies from our resident chocoholic, Yvonne.

Why? I'll let her tell it: "Brownie cookies are probably as chocolatey as you can get with a cookie as they have lots of melted chocolate and very little flour. They're meant to offer everything good about a brownie—moist center, chewy exterior—without having to wait for a whole pan of brownies to bake."

Yeah, I'll take ten of those, please. And if I'm lucky and it's warm out, I might just go ahead and make my first ice cream sandwich of the season, too.


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