Brownie Crackles Recipe
Brownie Crackles Recipe photo by Taste of Home

Brownie Crackles Recipe

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Chocolate chips and a convenient brownie mix provide the rich chocolate flavor in these sweet cookies. Rolling the dough in powdered sugar gives them their inviting crackled appearance. —Ellen Govertsen, Wheaton, Illinois
TOTAL TIME: Prep: 15 min. + standing Bake: 10 min./batch
MAKES:18 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 10 min./batch
MAKES: 18 servings


  • 1 package fudge brownie mix (13x9-inch pan size)
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 cup water
  • 1/4 cup canola oil
  • 1 cup (6 ounces) semisweet chocolate chips
  • Confectioners' sugar

Nutritional Facts

2 cookies equals 154 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 84 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.


  1. Preheat oven to 350°. In a large bowl, beat brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips. Let stand 30 minutes.
  2. Place confectioners' sugar in a shallow dish. Drop dough by tablespoonfuls into sugar; gently roll to coat. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool. Yield: 3 dozen.
Originally published as Brownie Crackles in Quick Cooking September/October 2000, p55

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Reviewed Mar. 1, 2016

"YUMMY!!! So easy to make and definitely satisfies a chocolate lover's craving."

Reviewed Feb. 23, 2016

"These cookies are very good but with a few modifications. I used a Betty Crocker mix and it was, as others said, very moist. I added about 1/3C extra flour and refrigerated the dough. This helped but it still couldn't be rolled into balls until it was rolled in the powdered sugar. Next time I might add 1/2C of extra flour or decrease the water. In it's moist state it was a two person operation to roll them. One person to scoop dough into the powdered sugar and one to coat and roll into balls. I also found they needed to be baked more like 12-13 minutes to set. However, the end result is a soft, very chocolaty cookie."

Reviewed Feb. 5, 2016

"I tried this recipe for the first time. I did adjust the recipe by adding 1 tsp. vanilla extract. I found that it worked best for me to bake these cookies at 7 to 8 minutes as I have an electric oven now! I also rolled the cookies in the sugar AFTER I'd baked them as the dough was very sticky, even after standing 1/2 hour as recipe suggested! I did share 1/2 of these cookies with the coffee shop at my retirement community and I was told that they won raves! A word of caution: I've found these cookies to be quite delicate! Handle with care! (I'm serious as I'd noticed that they can break easily and WEREN'T too easily removed from pans, even though I did grease them!)


Reviewed Feb. 4, 2016

"I live at high altitude but didn't adjust the flour as I ordinarily would, but I definitely should have - maybe even by 50%. Instead, I increased the baking time by 50% and they were still pretty fudgy. But this is from a gal who'd eat the dough anyway."

Reviewed Jan. 22, 2016

"The flour took away form the brownie flavor and they stuck to pan even sprayed or parchment paper. Great appearance but would not make again or recommend."

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